Bhutte ka kees is a speciality of Indore and the Malwa region, where monsoon brings piles of fresh, milky corn cobs to the markets. At the Sarafa night market it is served in leaf bowls alongside garadu, sabudana khichdi and malpua, and at home it is a quick snack when the corn is at its best.
Kees means grated. Tender corn is grated on a box grater, cooked in ghee with mustard seeds and green chillies, then simmered in milk until it thickens into a creamy, almost custard-like mass. Sugar, lemon, coconut and coriander balance it, so each spoonful is sweet, spicy, tangy and buttery all at once.
At a glance
| Region | Madhya Pradesh |
|---|---|
| Cuisine | Malwa |
| Diet | Vegetarian |
| Course | Snack |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | corn / milk / ghee / green chilli |
Ingredients
- 4 tender corn cobs (desi or sweet corn)
- 2 tbsp ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A pinch of asafoetida
- 2 green chillies, finely chopped
- 1/2 tsp grated ginger
- 1/4 tsp turmeric powder
- 1 cup milk
- 1 1/2 tsp sugar
- Salt to taste
- 1 tbsp lemon juice
- 2 tbsp freshly grated coconut
- 2 tbsp chopped coriander
- 1/2 tsp jeeravan or chaat masala (optional)
Method
- Remove the husk and silk and grate the corn cobs on the coarse side of a box grater, collecting the pulp and juice in a bowl. You should get about 2 cups.
- Heat the ghee in a heavy kadhai on medium heat. Add mustard seeds and let them pop, then cumin, asafoetida, green chillies and ginger. Fry for 20 seconds.
- Add the grated corn and turmeric. Cook on medium-low heat for 6-8 minutes, stirring constantly, until the raw smell goes and the corn turns slightly translucent. It will stick if you stop stirring.
- Pour in the milk, add salt and sugar, and cook on low heat for 8-10 minutes, stirring, until the milk is absorbed and the mixture is thick and creamy.
- Turn off the heat and stir in the lemon juice.
- Serve warm, topped with grated coconut, coriander and a sprinkle of jeeravan masala.
Tips
- Desi corn gives the traditional starchy, thick texture; sweet corn works but needs less sugar and slightly less milk.
- Use a heavy pan – grated corn catches easily at the bottom.
- Add a few spoons of extra milk if it thickens too much while standing.
Serve with
Eaten on its own as an evening snack, with a cup of tea.