Bhutte ka Kees
Freshly grated corn simmered with milk and mild spices into a soft, savoury mash, a beloved monsoon street food of Indore.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Grater
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 220 kcal
Instructions
- 1
Grate the corn roughly using a box grater. Keep all the milky juices that come out.
- 2
Heat oil in a heavy pan. Add mustard and cumin seeds until they pop.
- 3
Add green chillies and ginger. Fry them gently for a few seconds.
- 4
Add the grated corn, turmeric, chilli powder and salt. Cook on medium heat for 8-10 minutes, stirring often.
- 5
Pour in the milk and sugar. Simmer on low heat for 8-10 minutes until thick and no longer smelling raw.
- 6
Stir in lemon juice. Top with grated coconut and coriander, then serve hot.
Chef's tips
Choose tender, milky corn for the best texture. Stir often as it cooks so it does not stick to the pan.
Ingredient substitutions
- fresh corn → frozen sweet corn, blitzed coarsely
Storage
Refrigerate for up to a day in an airtight container.
Reheating
Reheat gently in a pan with a splash of milk.
Common mistakes to avoid
- •Cooking on high heat, which burns the milk before the corn has softened.
Serving suggestions
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