If you want to taste Tasty Haleem, you have to wait till the Ramzan season. But now the National Meat Development Corporation says there is no need to wait with their Mutton Haleem Balls. These ready-to-eat Haleem balls are coming to the market soon. The National Meat Development Corporation has produced mutton haleem balls which can be frozen and stored without any difference in taste.
NRCM scientist Dr. Suresh started his research on Mutton Haleem Balls about a year ago. Haleem Spice Mix is specially prepared with about 30 spices. These are made with 20 to 30 different types of ingredients. Dr. Suresh has been storing Haleem Balls in the refrigerator for three to six months and then eating them from time to time. Mutton Haleem can be made at home using this spice mixer in less time.
Haleem preparation takes 8 to 10 hours. Haleem can be made at home in 4 hours with this new recipe. Haleem should be made in the form of balls with a spice mix. To store them, the balls will be coated with rice flour, pea flour, maida flour, and other spices. These balls with this coating can be stored for up to six months in the freezer at minus 18 degrees centigrade.
We have to thaw the balls in the microwave for one minute before eating and have to be heated for another 30 seconds and served. NRCM scientists say those who do not have a microwave oven can fry the balls for five to six minutes with five drops of oil on the pan. At a cost of one thousand rupees, you can make 30 to 40 balls weighing 25 grams per kg of raw material. NRCM has applied for a patent for this instant haleem. When that happens, the technology will be transferred to private companies and Haleem Balls will be marketed. Scientists also want to train interested individuals and organizations.