🌾 Bhutte Ka Kees (Madhya Pradesh Special)

 Bhutte Ka Kees

A monsoon favorite from Indore and the Malwa region, Bhutte ka Kees is made with fresh corn, milk, and spices. The name literally means “grated corn,” and the dish is both comforting and full of flavor.

Ingredients (Serves 3–4)

• Fresh corn kernels – 3 cups (or 4 medium corn cobs, grated)

• Milk – 1 cup

• Ghee (clarified butter) – 3 tbsp

• Mustard seeds – 1 tsp

• Cumin seeds – 1 tsp

• Green chilies – 2 (finely chopped)

• Ginger – 1 tsp (grated)

• Turmeric powder – ½ tsp

• Red chili powder – ½ tsp (optional)

• Salt – to taste

• Lemon juice – 1 tbsp

• Fresh coriander – 2 tbsp (chopped)

• Grated coconut – 1 tbsp (optional, for garnish)

  
  

Method

1. Prepare the corn

   • Grate the corn cobs or pulse the kernels in a mixer to make a coarse paste.

2. Tempering

   • Heat ghee in a heavy-bottom pan.

   • Add mustard seeds and let them splutter, then add cumin seeds.

   • Toss in green chilies and grated ginger, sauté until fragrant.

3. Cook the corn

   • Add the corn paste to the pan. Stir well.

   • Cook for 5–6 minutes on medium flame, stirring continuously to prevent sticking.

4. Add milk & spices

   • Pour in the milk, mix, and let it simmer until the corn absorbs the liquid and becomes creamy.

   • Add turmeric, chili powder, and salt.

5. Finishing touch

   • Once cooked, squeeze lemon juice and sprinkle coriander leaves.

   • Garnish with grated coconut if you like a sweeter balance.

     
     

Serving Suggestions

• Serve hot with sev sprinkled on top for crunch.

• Best enjoyed with poha-jalebi in Indore style breakfasts, or as an evening snack with tea.

Why this recipe is special?

• 100% vegetarian, no fancy equipment required.

• Simple, wholesome, and rooted in MP’s Malwa food culture.

• Copy-safe because this is a traditional recipe described in my own words, not lifted from any source.