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Bhutte ka kees
Grated corn cooked in milk
Indore's street snack of grated corn cooked in milk with chilli, ginger and lemon
Bhutte ka kees is a monsoon favourite from Indore in Madhya Pradesh, sold at the city's famous night market, Sarafa. Fresh corn is grated and cooked in ghee with mustard seeds and green chilli, then simmered in milk until it turns thick, creamy and gently sweet. A squeeze of lemon, fresh coriander and grated coconut finish it. Eat it hot with a spoon as an evening snack. Chef's tip: grate the corn off the cob on the coarse side of a box grater rather than blending it; you get juicy, starchy pulp that thickens the milk naturally.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 fresh corn on the cobhusked
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 pinch gluten-free asafoetida (hing)
- 2 green chilliesfinely chopped
- 1 tsp gingergrated
- ¼ tsp ground turmeric
- 1 cup full-fat milk
- 1 tsp sugarless if using sweetcorn
- ¾ tsp salt
- 1 tbsp lemon juice
- 2 tbsp fresh corianderchopped
To serve
- 2 tbsp fresh coconut (optional)grated
- 2 tbsp gram flour sev (optional)
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Method
0/5 doneStep 1: Grate 4 fresh corn on the cob on the coarse side of a box grater, cutting close to the cob and scraping down at the end to get all the milky pulp. You should have about 450 g. Firm, starchy field corn is traditional; sweetcorn works but gives a sweeter kees.
Step 2: Heat 2 tbsp ghee in a heavy kadai over a medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; when they crackle, add 1 pinch gluten-free asafoetida (hing), 2 green chillies and 1 tsp ginger and stir for 20 seconds until fragrant.
1 minStep 3: Add the grated corn and ¼ tsp ground turmeric and cook, stirring, for 5–6 minutes until the raw smell goes, the corn turns a deeper yellow and starts to stick to the pan. This roasting gives the dish its nutty taste.
6 minStep 4: Pour in 1 cup full-fat milk, add 1 tsp sugar and ¾ tsp salt and cook over a low-medium heat for 6–8 minutes, stirring often, until the milk is absorbed and the kees is thick and creamy, like a soft porridge. Scrape the bottom so it doesn't catch.
8 minStep 5: Take off the heat and stir in 1 tbsp lemon juice and 2 tbsp fresh coriander. Serve hot in small bowls topped with 2 tbsp fresh coconut and 2 tbsp gram flour sev if you like.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 7 g
- Carbs
- 30 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhutte ka kees take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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