Cook it in mentioned amount of water. Add the salt (the pounded pesto too shall have some salt hence be cautious).

The grains should get mushy (I haven't made a mushy ghesh as I like the bite in my porridge).

Just when you prepare to serve, pound the coriander, chilis and garlic.

Pour the Ghesh in the bowl, add a dollop of pesto and generous amount of ghee.

Sprinkle sesame seeds if you prefer.

Enjoy hot.