1 cups wheat, skinless (kuthiya gothambu)
1 litre water
1 medium onion
2 garlic cloves
4-5 chicken pieces
3 piece cinnamon
4 cloves
2 tbsp ghee
salt to taste
1 cup coconut milk
2 tbsp ghee

For Garnishing:

3 tbsp ghee
1 medium onion, thinly sliced
10-12 cashew nuts, split
10-12 raisins
sugar, as required


  1. Soak wheat in water for 6 hours or overnight.
  2. In a pressure cooker, add wheat, chicken pieces, onion, garlic, cloves, cinnamon, salt and about 1 litre of water and cook at high flame for 1 whistle.
  3. Then reduce the flame to low and pressure cook till the wheat gets completely cooked. The wheat must be cooked very well till very soft.
  4. Take out the whole garam masala. If the wheat mixture is too thick, add 1/2 cup of water / milk to loosen it.
  5. Mash / blend well the cooked wheat with a hand blender while still hot. Don’t make the mix like a puree / paste.
  6. Then add the coconut milk and stir it well . Add ghee to this and mix well.
  7. Heat ghee in a small pan and add thinly sliced onion, cashew nuts and raisins and fry till it turns golden brown.
  8. To serve, in a serving plate, take 1-2 ladleful of prepared aleesa and add fried onions, raisins and cashew nuts.
  9. Drizzle the left over ghee ( used for frying onion and nuts) on top of the aleesa …Serve warm with some sugar…

Recipe Source: Savory and Sweet Food


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