Kitchen SOS › Questions

Wheat still hard in my haleem when everything else is tender

Asked by Rabiya Furqan · 31 October 2026

The meat and daals are soft and tender, but the wheat grains are still not tender enough, even after hours of cooking.

1 answer

• Kia Pakaun Kitchen · 31 October 2026

  Wheat is the slowest part of haleem, so it's very common. For now, take the wheat out (or scoop some haleem with it), add hot water and pressure cook it for 20 to 30 minutes, or boil it separately until it breaks when pressed between your fingers, then mix it back and ghotai (mash) well. Always add hot water, never cold, while cooking. Next time, soak the wheat overnight (at least 8 hours) and cook it separately first in a pressure cooker until soft before mixing with the meat and daals. Broken wheat (daliya) also cooks much faster than whole grains.