Bhutte ka Kees
An authentic vegetarian recipe from Madhya Pradesh, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
4piece Fresh corn cobs
150ml Milk
2tbsp Ghee
0.5tsp Mustard seeds
0.5tsp Cumin seeds
2piece Green chillies
0.5inch Ginger
0.25tsp Turmeric powder
0.5tsp Red chilli powder
1tsp Sugar
1tsp Salt
3tbsp Fresh coriander leaves
1tbsp Lemon juice
2tbsp Grated coconut (fresh or desiccated)
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Husk the corn cobs and grate the kernels using a coarse grater directly into a bowl. Alternatively, use a knife to cut the kernels off and then pulse briefly in a food processor to a coarse, grated consistency — not a smooth paste.
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Heat ghee in a heavy-bottomed pan or kadai over medium heat.
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Add mustard seeds and let them splutter. Add cumin seeds and let them sizzle for 10 seconds.
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Add finely chopped green chillies and grated ginger. Sauté for 1 minute.
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Add turmeric powder and red chilli powder. Stir for 30 seconds.
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Add the grated corn to the pan. Mix well to coat with the spices.
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Pour in the milk and stir to combine. The milk helps cook the corn and gives it a creamy texture.
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Cook on medium heat, stirring frequently to prevent sticking, for 10–12 minutes until the corn is cooked through and the mixture has thickened to a porridge-like consistency.
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Add sugar and salt. Stir well and taste to adjust seasoning.
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Cook for another 2–3 minutes until the mixture leaves the sides of the pan.
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Remove from heat. Add lemon juice and mix. Garnish with fresh coriander leaves and grated coconut.
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Serve hot as a breakfast dish or snack.
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Chef's Tips
Use fresh, tender corn (not mature/starchy corn) for the best texture — the kernels should be milky when pressed.
Grating the corn rather than blending it is key to the characteristic coarse, grainy texture of kees.
Stir continuously while cooking to prevent the corn from sticking to the bottom of the pan.
A pinch of sugar balances the natural starchiness of the corn and is traditional in the Indore-style preparation.
About This Dish
Bhutte ka Kees is a traditional vegetarian dish from Madhya Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use fresh, tender corn (not mature/starchy corn) for the best texture — the kernels should be milky when pressed. - Grating the corn rather than blending it is key to the characteristic coarse, grainy texture of kees. - Stir continuously while cooking to prevent the corn from sticking to the bottom of the pan. - A pinch of sugar balances the natural starchiness of the corn and is traditional in the Indore-style preparation.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy