Bhutte ka Kees

Name: Bhutte ka Kees
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 3 servings
Cuisine: Indian (Madhyapradesh)
Ingredients: 3 fresh corn cobs (approximately 400g corn kernels when grated); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; ¼ tsp hing (asafoetida); 2 green chillies, grated or finely chopped; 1 tsp fresh ginger, grated; ½ tsp turmeric powder; 1 cup (240ml) full-fat milk; Salt to taste; 2 tbsp fresh coconut, grated (for garnish); 2 tbsp fresh coriander, chopped; Juice of ½ lemon; ¼ tsp sugar (optional)

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 3. Bhutte ka Kees recipe

⏱️15 minPrep

🔥27 minCook

🕒42 minTotal

🍽️3Serves

🧺 Ingredients

👩‍🍳 How to make Bhutte ka Kees

Grate corn (10 mins, no heat): Using a box grater (coarse side), grate corn cobs over a bowl. Apply firm pressure — you want a coarse paste, not fine powder. Collect all the milky corn juice too — this adds creaminess.
Temper (2 mins, medium heat): Heat oil in a heavy kadai. Add mustard seeds — when they pop, add cumin seeds. Add hing, green chillies, and grated ginger. Sauté 30 seconds until fragrant.
Finish (2 mins, low heat): Add salt, sugar if using, and lemon juice. Stir well. Consistency should be thick and scoopable, not runny.
Garnish and serve: Top with grated coconut and coriander. Serve hot with a lemon wedge.

📖 Cultural notes

Bhutte ka Kees is an iconic Indore street food, especially popular at Sarafa Bazaar at night and Chappan Dukan during the day — the use of desi (field) corn rather than sweet corn gives it a more earthy, robust flavour. ---

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