Haleem recipe

**persephone** · 3rd April 2005, 06:00 AM

I want to try making Haleem, but the recipe asks for de-branned wheat.
Can anybody tell me how to de-bran wheat?
Thanks.

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**Hemant Trived1** · 3rd April 2005, 06:41 AM

Hello Persephone,
My understanding is, that debranned wheat is akin to polished rice.
Top bran is removed after some process and then milling of wheat is is doneto get flour.
This results in lose of fibre content.But yield of flour and softness increases.

**persephone** · 4th April 2005, 03:34 AM

Hi Hemant,
Thanks for the reply. The Haleem recipe actually asks for de-branned wheat grain, so can wheat be de-branned at home or should I buy de-branned wheat grain at a store?
Also I was wondering if wheat with the bran can be used to make haleem?

**waaza** · 5th April 2005, 09:21 PM

Originally Posted by persephone

Hi Hemant,
Thanks for the reply. The Haleem recipe actually asks for de-branned wheat grain, so can wheat be de-branned at home or should I buy de-branned wheat grain at a store?
Also I was wondering if wheat with the bran can be used to make haleem?

why not try whole wheat cous cous or even Bulgar wheat. I think they would have the texture you are seeking.
cheers
Waaza