Bhutte ka kees is a grated corn snack and a popular street food of the Indore region of Indian state of Madhya State. This is basically grated corn cooked in milk and spices.
Bhutte ka kees
The word bhutte means corn and kees is a Marathi word for grated. Bhutte ka kees is a very special street food of Indore, Madhya Pradesh India. It is prepared by cooking grated corn with spices and simmered in milk. That’s a very unique way of cooking any savory item and a specialty of this dish.
Butte ka kees is creamy in texture and a perfect tea time evening snack. It is an amazing combination of the sweetness of corn, clarified butter blended with spices, and the crunchy and nutty flavors of coconut.
Ingredients Needed for Bhutte ka Kees
- Sweetcorn: Fresh sweet corn or frozen corn kernels.
- Ghee/clarified butter: Bhutte ka kees tastes best in ghee, but you can also make it in oil.
- Asafetida: Adds a nice pungent flavor.
- Mustard and Cumin seeds: To temper the grated corn snack.
- Ginger: Ginger adds a nice kick and gives an amazing flavor in the kees.
- Green chilies: To add some heat and balance the sweetness.
- Turmeric powder: Just to enhance the yellow color, you can skip it.
- Red chili powder: For some color and flavors.
- Milk: Whole milk to cook the grated corn and make it creamy in taste.
- Salt: To season as per your taste.
- Lemon juice: To balance all the sweet and spicy flavors in the dish.
- Coriander leaves: Add nice refreshing flavors and color in the kees.
- Coconut: Tastes amazing with cooked corn in milk.
Did you know??
An ear of corn always has an even number of rows. Even though corn is technically a grain, it is often consumed as a vegetable.
How to make Bhutte ka Kees?
Step 1. Prepare the corn-Wash and grate the fresh sweetcorn or use a blender to pulse them. If using the frozen corn, defrost, wash and pulse them in a blender.
Step 2. Make tempering-Heat ghee in a pan and add asafetida, mustard, and cumin seeds. Let the seeds splutter. Now add grated ginger and green chilies, stir and cook for a minute.
Step 3. Simmer the grated corn– Add turmeric powder and red chili powder, stir and add grated corn. Let it cook for 3-4 minutes, stir in between. Add salt and milk and mix well. Cook covered on low heat for 15-20 minutes with stirring occasionally. Add lemon juice and mix well. Garnish with coriander leaves and freshly grated corn. Serve warm.
Serving Suggestions
Serve the warm bhutte ka kees with a cup of tea and enjoy this creamy and delicious snack at tea time.
Like bhutte ka kees, try these recipes…
- Baby Corn Masala Gravy
- Corn Panzanella Salad
- Waffle with Corn and Apricot Compote
- Salsa with Corn
- Cornflakes Chivda
Looking for more such lunch recipes to get some ideas for your snacking? Do not miss my Grilled Corn Salad and Crispy Tofu Taco and the best one’s Watermelon Pops.
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Bhutte ka Kees
Equipment
- Saucepan
Ingredients
- 5-6 small sweetcorn grated
- 1 tablespoon ghee/clarified butter
- a pinch asafetida
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoon ginger grated
- 3-4 green chillies chopped
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1 cup milk
- salt to taste
- 1 tablespoon lemon juice
- 1/4 cup coriander leaves chopped
- 2 tablespoon freshly grated coconut
Instructions
- Heat ghee in a pan and add asafetida, mustard, and cumin seeds. Let the seeds splutter.
- Now add grated ginger and green chilies, stir and cook for a minute.
- Add turmeric powder and red chili powder, stir and add grated corn.
- Let it cook for 3-4 minutes, stir in between.
- Now add salt and milk and cook covered on low heat for 15-20 minutes with stirring occasionally.
- Add lemon juice, mix well. Garnish with coriander leaves and freshly grated corn.
- Serve warm.
Video
Notes
- You may use sweet corn kernels and grate them.
- Adjust the spices as per your taste.
- To make it vegan you can use oil instead of ghee and add soy milk to replace dairy milk.
Nutrition
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Best Regards,
Sapana Behl
I love corn/bhutta in any form but bhutte ki kees is my most favourite and I always make it in season. Your dish looks so good. Would love to have it with some homemade namkeen.
This is bhutta season and after cherishing it in all possible ways, I am bookmarking this recipe to try next. Indeed an interesting recipe with simple procedure.
Sapana its my all time favorite especially when the corn season begins. However, in Gujarati we call it makai no chevdo (don’t know why!) and usually we use white corn for it. Your clicks are making me crave for it.
Bhutte ka kees is my favorite recipe from corn. I love to make this very often during corn season.
Your Bhutte ka kees is looking delicious. I am drooling.
I love this street food and I make it very often at home. Absolutely love the simplicity of the dish and yet such bold flavors. I am spoiled by the ease of having frozen corn year around and hence love it year around 🙂
Looks so good. It’s a new recipe for me. With those spices and coconut milk, it must be awesome. It’s great to know about different cuisines. I would love to try this recipe soon.
This sounds really yummy! Frankly first time learning about this and looks very delcious too.
I love & can have corn in any form…. Your dish looks absolutely delicious & tempting. I will definitely make your version when I get hold of some corn…awesome share1!
This recipe is so similar to Gujarati recipe called Makai No Chevdo, haven’t made since long time, so delicious and easy recipe. Looks so yum!
This is a delicious snack with corn. I made this for the first time when we did Indian Cooking Odyssey. But we do make something similar even in Telangana, but with desi corn. Whenever I see bhutte ka kees it reminds me of that.
I never heard or tried this dish. Sounds interesting and easy. Will be trying bhutte ka kees soon.