Skip to content
Calicut Cravings

Recipe

Aleesa recipe (Malabar wheat & chicken porridge)

By Abdulla K P PT2H total

A bowl of Aleesa, the smooth Malabar wheat-and-chicken porridge, topped with fried shallots, cashews and ghee.

A dish from the trade routes

Aleesa is one of the clearest examples of how Arab trade shaped Mappila cuisine: it’s the Malabar descendant of Harees, adapted with coconut milk and the local touch of sugar on the side. The pounding step is essential — it’s what turns wheat and chicken into the smooth, comforting porridge that defines the dish. Read more in the story of Calicut.

Keep reading & shopping

Frequently asked

  • What is Aleesa?

    Aleesa — also called Alsa or Hareesa — is a Malabar dish of broken wheat and chicken (or mutton) cooked in coconut milk and pounded into a smooth, rich porridge, finished with fried shallots, cashews, raisins and ghee. It's an Arab-origin dish (related to Middle Eastern Harees) that became a Mappila favourite, served at Ramadan iftar and weddings.

  • Why is Aleesa served with sugar?

    Traditionally a small bowl of sugar is served on the side to sprinkle over the savoury porridge — the sweet-savoury contrast is the customary way to eat it at Moplah weddings and iftar. It's optional but classic.

  • What's the difference between Aleesa and Haleem?

    They're close cousins. Aleesa (Malabar) is simpler — wheat and one meat in coconut milk, pounded smooth. Haleem (Hyderabadi and others) typically uses a mix of lentils and meat with more spices. Both descend from the Arab Harees.

  • Can I make Aleesa with mutton?

    Yes — mutton is traditional and gives a richer result; it just needs longer cooking to become tender enough to pound smooth.