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Bhutte Ka Kees Recipe: Indore-Style Grated Corn with Milk
Corn bhel chaat served with a silver spoon in a traditional copper bowl on a wooden table, featuring sweet corn kernels, sev, pomegranate seeds, and fresh cilantro garnish.
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Author’s Note

Bhutte Ka Kees is one of those Indian recipes where a simple seasonal ingredient becomes the main attraction. In this recipe, fresh corn is finely grated and cooked with a tempering of mustard seeds, cumin and green chilli, followed by milk for a soft, moist texture.

Bhutte Ka Kees is closely associated with Indore and the Malwa region of Madhya Pradesh. It is particularly suited to fresh seasonal corn and is best served hot.

Description

This Bhutte Ka Kees Recipe uses fresh corn rather than whole corn kernels. The corn is finely grated and cooked slowly with ghee, mustard seeds, cumin, green chilli and milk.

The result is soft, lightly creamy, mildly spicy and naturally sweet from the corn. A little lemon juice at the end balances the flavours.

Origin

Bhutte Ka Kees is a well-known speciality of Indore and the Malwa region of Madhya Pradesh. Madhya Pradesh Tourism describes it as grated corn cooked with milk, ghee and aromatic spices.

It is also associated with the food culture of Indore, including its well-known street-food scene.

Significance

The distinctive feature of Bhutte Ki Kees is the preparation of corn. Instead of cooking whole kernels, fresh corn is grated and then cooked until soft.

This gives the dish its characteristic texture and allows the natural sweetness of the corn to blend with the savoury tempering and milk.

Why You Will Love This Bhutte Ka Kees Recipe

  • Uses fresh seasonal corn.
  • Has a soft, moist texture.
  • Combines sweet, savoury and mildly spicy flavours.
  • Requires simple Indian kitchen ingredients.
  • Makes a good breakfast or evening snack.
  • Brings the taste of Indore-style street food to the home kitchen.

Table of Contents

  • Author’s Note
  • Description
  • Origin
  • Significance
  • Why You Will Love This Bhutte Ka Kees Recipe
  • Nutritional Value
  • Ingredients
  • Equipment Needed
  • Recipe Details
  • How to Make Bhutte Ka Kees
  • Allergen Information
  • Tips and Variations
  • Things to Avoid
  • Storage
  • FAQs
  • Serving Suggestions
  • Final Thoughts
  • About the Author

Servings

4 servings

Preparation Time:

10 Minutes

Cooking Time:

20 Minutes

Calories

175

Ingredients

Ingredients

  • Fresh corn – 4 medium cobs
  • Ghee – 1 tablespoon
  • Mustard seeds – ½ teaspoon
  • Cumin seeds – ½ teaspoon
  • Green chilli – 1, finely chopped
  • Ginger – 1 teaspoon, grated
  • Asafoetida – a pinch
  • Turmeric powder – ¼ teaspoon
  • Milk – ½ cup
  • Sugar – ½ teaspoon, optional
  • Salt – to taste
  • Lemon juice – 1 teaspoon
  • Fresh coriander – 2 tablespoons, finely chopped
  • Grated coconut – 1 tablespoon, optional

Equipment Needed

Equipment Needed

  • Grater
  • Heavy-bottomed kadai
  • Wooden spoon
  • Serving bowl

Nutrition Information

Nutritional Value

Approximate values per serving:

  • Calories: 175 kcal
  • Carbohydrates: 25 g
  • Protein: 5 g
  • Fat: 7 g
  • Fibre: 3 g

Values are approximate and depend on the corn, milk and amount of ghee used.

Step by Step Instructions

How to Make Bhutte Ka Kees

1. Grate the corn

Remove the husk and silk from the corn cobs. Wash and dry them.

Using a medium grater, grate the corn directly from the cob. Scrape the cob afterwards to collect the remaining soft corn pulp.

2. Prepare the tempering

Heat ghee in a heavy-bottomed kadai.

Add mustard seeds and let them crackle. Add cumin seeds, asafoetida, ginger and green chilli. Sauté briefly without allowing the spices to burn.

3. Cook the grated corn

Add the grated corn, turmeric and salt. Mix well.

Cook over medium-low heat for 7–8 minutes, stirring regularly. The corn will release moisture and gradually become soft.

4. Add milk

Pour in the milk and mix well.

Cook for another 5–6 minutes on low heat, stirring frequently. The mixture should become soft and moist without turning watery.

5. Finish the Bhutte Ka Kees

Taste and add sugar only if the corn needs a little extra sweetness.

Switch off the heat. Stir in lemon juice and fresh coriander.

Garnish with grated coconut if using, and serve the Bhutte Ka Kees hot.

Tips and Variations

Madhu Savara’s Tips and Variations

  • Use fresh, tender corn for the best Bhutte Ka Kees.
  • Grate the corn finely; this gives the dish its characteristic texture.
  • Keep the heat moderate after adding milk.
  • Adjust green chilli according to taste.
  • If the corn is naturally sweet, sugar may not be needed.
  • A little grated coconut makes a good garnish but is optional.
  • Ghee gives a richer flavour; oil can be used if preferred.

Allergen Information

Allergen Information

  • Contains: Milk
  • Dairy: Uses milk and ghee.
  • Gluten: The listed ingredients are naturally gluten-free, but check the packaged ingredients if you use any processed additions.
Other Essentials

Things to Avoid

  • Do not grind the corn into a completely smooth paste; a finely grated texture is preferable.
  • Do not add too much milk at once.
  • Do not cook on high heat after adding milk.
  • Do not overcook the mixture until it becomes dry.

Storage

Bhutte Ka Kees tastes best when freshly prepared.

If necessary, refrigerate leftovers in a covered container and consume within one day. Reheat gently in a kadai with a small splash of milk if required.

FAQs

Can I make Bhutte Ka Kees with frozen corn?

Yes. Fresh corn gives the best texture, but thawed frozen corn can be used. Finely crush it before cooking so that the texture remains close to a grated corn preparation.

What makes Indore Bhutte Ka Kees different?

The characteristic feature is finely prepared corn cooked with ghee, milk and spices. The combination gives Indore Bhutte Ka Kees its soft texture and balanced sweet-savoury flavour.

Is Bhutte Ka Kees served as a breakfast or snack?

It can be enjoyed as either. It works particularly well as a breakfast or evening snack and is commonly associated with Indore’s street-food culture.

Can I prepare Bhutte Ka Kees without sugar?

Yes. Sugar is optional. When the fresh corn is naturally sweet, there may be no need to add it.

Serving Suggestions

Serve Bhutte Ka Kees hot, garnished with fresh coriander and, if preferred, grated coconut.

It makes a satisfying breakfast or evening snack and can be served on its own.

Final Thoughts

Bhutte Ka Kees is a simple example of how fresh corn can be turned into a distinctive regional dish without complicated ingredients. Finely grated corn, a fragrant tempering and a little milk give this Indore speciality its characteristic soft texture and balanced flavour.

For the best result, use fresh tender corn and serve the dish hot.

About the Author

Madhu Savara is the author and owner of madhusavara.com, sharing Indian recipes, regional foods and traditional kitchen knowledge with a focus on practical home cooking.

Disclaimer

Important Notice: Read Before Proceeding

The recipes, preparation methods, nutritional details, and related content published on Madhu Savara’s website, social media, and associated platforms are intended solely for general informational and educational purposes. While every effort has been made to ensure accuracy and reliability, we make no guarantees regarding the results, safety, or accuracy of any recipe presented here.

We are not licensed nutritionists, dieticians, or medical professionals. The nutritional values provided are estimates only, calculated using third-party tools, and should not be used for medical diagnosis, dietary treatment, or allergy management. If you have any medical conditions, dietary restrictions, or food allergies, please consult your doctor or certified dietitian before attempting any recipe.

Cooking inherently involves sharp tools, high heat, and the risk of injury or fire. You assume full responsibility for your kitchen practices. Madhu Savara, the website, and all contributors shall not be held liable for any damage, injury, loss, or adverse outcome resulting directly or indirectly from the preparation, consumption, or interpretation of any content herein.

By using this website and attempting any recipe, you agree to hold harmless and indemnify Madhu Savara and her team from any liability, legal claim, or damages arising from the use of this content. You are encouraged to exercise independent judgment and take full responsibility for your health, kitchen safety, and actions.

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Corn bhel chaat served with a silver spoon in a traditional copper bowl on a wooden table, featuring sweet corn kernels, sev, pomegranate seeds, and fresh cilantro garnish.
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Bhutte Ka Kees Recipe: Indore-Style Grated Corn with Milk

This Bhutte Ka Kees Recipe uses fresh corn rather than whole corn kernels. The corn is finely grated and cooked slowly with ghee, mustard seeds, cumin, green chilli and milk.
The result is soft, lightly creamy, mildly spicy and naturally sweet from the corn. A little lemon juice at the end balances the flavours.
Course Breakfast, Snack
Cuisine Indore
Keyword Bhutte Ka Kees, Bhutte Ka Kees Recipe, Bhutte Ki Kees, grated corn recipe, Indore Bhutte Ka Kees, Indore corn recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 175kcal
Author Madhu Savara

Equipment

  • GraterHeavy-bottomed kadaiWooden spoonServing bowl

Ingredients

  • Fresh corn – 4 medium cobs
  • Ghee – 1 tablespoon
  • Mustard seeds – ½ teaspoon
  • Cumin seeds – ½ teaspoon
  • Green chilli – 1 finely chopped
  • Ginger – 1 teaspoon grated
  • Asafoetida – a pinch
  • Turmeric powder – ¼ teaspoon
  • Milk – ½ cup
  • Sugar – ½ teaspoon optional
  • Salt – to taste
  • Lemon juice – 1 teaspoon
  • Fresh coriander – 2 tablespoons finely chopped
  • Grated coconut – 1 tablespoon optional

Instructions

  • How to Make Bhutte Ka Kees
  • Grate the corn
  • Remove the husk and silk from the corn cobs. Wash and dry them.
  • Using a medium grater, grate the corn directly from the cob. Scrape the cob afterwards to collect the remaining soft corn pulp.
  • Prepare the tempering
  • Heat ghee in a heavy-bottomed kadai.
  • Add mustard seeds and let them crackle. Add cumin seeds, asafoetida, ginger and green chilli. Sauté briefly without allowing the spices to burn.
  • Cook the grated corn
  • Add the grated corn, turmeric and salt. Mix well.
  • Cook over medium-low heat for 7–8 minutes, stirring regularly. The corn will release moisture and gradually become soft.
  • Add milk
  • Pour in the milk and mix well.
  • Cook for another 5–6 minutes on low heat, stirring frequently. The mixture should become soft and moist without turning watery.
  • Finish the Bhutte Ka Kees
  • Taste and add sugar only if the corn needs a little extra sweetness.
  • Switch off the heat. Stir in lemon juice and fresh coriander.
  • Garnish with grated coconut if using, and serve the Bhutte Ka Kees hot.

Notes

Madhu Savara’s Tips and Variations

  • Use fresh, tender corn for the best Bhutte Ka Kees.
  • Grate the corn finely; this gives the dish its characteristic texture.
  • Keep the heat moderate after adding milk.
  • Adjust green chilli according to taste.
  • If the corn is naturally sweet, sugar may not be needed.
  • A little grated coconut makes a good garnish but is optional.
  • Ghee gives a richer flavour; oil can be used if preferred.

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