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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.