Many of you may know Haleem as a Muslim meat stew, but did you know haleem (also known as white khurdi) is also a milk-based meat soup prepared by Bohri Muslims from Kapadvanj in Gujarat? Giving a vegetarian twist to the original recipe, I recreated an equally rich version using milk, coconut milk and corn broth, which can be paired beautifully with any biryani or pulao or had just as is! The combination of water, milk, coconut milk and corn broth increases the quantity substantially, making it a fabulous, unique soup for large party servings. It has no onion or garlic and that makes it super-quick too. A winner all the way through!
Ingredients
- 1/2 Litre Piping Hot Milk
- 2 Small Corn Cobs, Cut into Chunks
- 1/2 Litre Coconut Milk (Dissolve 1½ Sachets Maggi Coconut Milk Powder In 2½ Cups Hot Water)
- 4-5 Vegetarian Broth Cubes (Maggi)
- 5 Cups Water
- 2 Cloves
- 1″ Piece of Cinnamon
- 1 Tsp Cumin Seeds/Jeera
- 2-3 Green Chillies
- 2 Bay Leaves
- 4 Tbsp Salted Butter
- Salt, If Required (Broth Cubes Are Salted)
- Mint Leaves for Garnish
Preparation
Prep: 5 minutes
Cooking: 20 minutes
- In a pressure cooker, add the corn chunks, 2 cups water and 1 tbsp salted butter. Pressure cook until 3-4 whistles.
- In a large saucepan, melt the remaining butter. Add the whole cumin seeds and allow it to splutter. Add the bay leaf, cinnamon, cloves and green chillies and sauté for 30 seconds.
- Stir in the broth cubes and fry until completely dissolved. Add 3 cups water.
- Pour in the milk, coconut milk, corn broth and corn chunks. Adjust salt and spices, stir well and seal. Simmer on low flame for 15 minutes.
- Garnish with mint leaves and serve hot.
