Bhutte ka Kees Recipe

My first rendezvous with Bhutte ka Kees was in Pench National Park. Yes, you heard that right! We were fortunate enough to taste this popular street food of Indore, specially prepared by the chef at our jungle resort. The flavors were incredibly refreshing, and it paired so perfectly with the other delicacies of Madhya Pradesh that I instantly fell in love with the dish.

The dish brings out the sweetness of corn perfectly, balancing it with a subtle blend of spices. Now that the monsoon is in full swing in India and fresh corn cobs are available in plenty, it is the absolute perfect time to whip this up. Served steaming hot on a rainy day alongside a hot cup of chai, it is sure to steal your heart and earn a permanent place in your kitchen.

So why delay! Get the recipe below…

Ingredients for Bhutte ka Kees:

Fresh corn cobs, - 2

Green chillies - deseeded and finely chopped- 2

Milk - 1/3rd cup

Ginger - an inch

Ghee/Oil - 1 tbsp

Mustard seeds - 0.5 tsp

Cumin seeds - 0.5 tsp

Turmeric powder - 0.5 tsp

Hing/Asafoetida - a generous pinch

Sugar - to taste (optional)

Salt to taste

Lemon wedge - for serving

Coriander leaves, finely chopped - for garnish

Fresh grated coconut - for garnish

Method for Bhutte ka Kees:

Clean the corn cobs by removing the husk and grate them. Try to get tender juicy corn cobs (not the small baby corn) as they lend a deliciously sweet flavour to the dish.

If grating becomes a task, then you can also slice off the corn kernels from the cob and mince them finely either by chopping them or by grinding them in a mixer. Keep the grated corn aside.

Next, start the tempering the oil or ghee in a pan; add mustard seeds when the oil gets hot and let them splutter. Add cumin seeds, finely chopped green chillies, hing and grated ginger. Fry for a minute or less till the chillies get blistered.

To this tempering, add the turmeric powder and mix well. Then quickly add grated corn along with its juices. Cover and cook it for 3 to 5 minutes. To the corn, add milk, sugar and again mix well. Again, cook it covered for around 10-12 minutes till the moisture is evaporated and you are left with a halwa like consistency. Add salt and the kees is ready. Adjust the recipe with salt and sugar as per your liking.

Garnish it with fresh grated coconut, finely chopped coriander leaves and serve it with a dash of lemon juice.

Your evening tea with this bhutte ka kees will elevate the monsoon magic!

Click here if you want to explore other recipes from my kitchen.