1 cup full of rose petals / 4 tablespoons of rose water
4 big onions
4 inch cinnamon stick
1 Teaspoon jeera
1 Teaspoon saunf/ shahi jeera
1 Teaspoon turmeric
2 Tablespoon ginger garlic paste
5-6 green chillies
Salt to taste
Heat a pan, add 1 tablespoon of ghee and roast the whole spices (half of the quantity we took), jeera, saunf, cashews (half of the quantity we took) and almonds and transfer them to the blender when they are done.
Add wheat, chana dal, urad dal, masoor dal, toor dal, moong dal, barley and sesame seeds to the same pan and dry roast them till the moisture is gone. (If you don’t get wheat, you can simply substitute it with wheat flour and skip frying it)
Add the roasted dal and rose petals to the same blender and blend them until they coarse powder.
Take a pressure cooker, add 2-3 Tablespoons of ghee, remaining spices, thinly chopped onions (half of the quantity we took), ginger garlic paste, salt, turmeric powder and saute it until the raw flavour is gone.
Add mutton with bones to it and saute it for a few minutes. Add water to cover the mutton approximately 3 cups of water. Cover it with the lid and cook it for 5-6 whistles or more depending on the type of mutton you get in your place. The mutton should be cooked enough to get the meat separated from the bone easily.
Take another cooker, add the dal powder and add 3 times of water to it. Cook it for 4-5 whistles until the dal becomes so soft and mashable.
Let the dal and mutton cool for some time. In the meantime take a frying pan, add oil and deep fry the remaining onions and cashews. Keep the fried crispy onions and cashews aside.
Now open the lids of both the cookers once the steam is gone and mash them individually. Mash the dal as much as possible now itself. Mash the mutton too so that the meat gets separated from the bones. (don’t panic if it is not happening, simply cook it for a few more whistles but make sure that there is still water in it).
Transfer the mutton along with the water to the dal and start cooking it on medium flame with constant stirring. While cooking this, make sure that the dal does not stick to the bottom of the pan. You can take out the bones but I prefer to have them as it adds more flavour.
Keep adding the remaining ghee little by little while cooking this.
Check the consistency and taste. Cook for at least 30-40 minutes with constant stirring. If it becomes thick, add a little water and if it is too thin, then cook it for a few more minutes. In step 3 if you didn’t add the rose petals, then add the rose water now to the haleem while cooking.
Once you get the consistency, turn off the stove and serve the haleem hot with fried onions and cashews on top.