The FSSAI has issued draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2024, wherein it has prescribed standards for haleem applicable to cooked products designated as "haleem,” which is primarily composed of meat, chicken or mutton/chevon/buffalo meat, ghee/ vegetable oil, wheat and lentils.
According to the draft, haleem is a semi-solid/thick viscous like cooked product (stew) composed of meat, ghee/vegetable oil and pounded wheat/lentils.
The finished product is required to conform to requirements, (a) chicken haleem shall have not more than 75% moisture, not less than 6% proteins and not more than 12% fat.
(b) mutton/chevon/buffalo haleem shall have not more than 70% moisture, not less than 8% proteins and not more than 12% fat.
Additionally, the product needs to conform to the microbiological requirement while the label should clearly indicate whether it is “chicken haleem” or “mutton haleem” or “chevon haleem” or “buffalo meat haleem”.