Bhutte Ka Kees | Indori Style Grated Corn Snack is a famous street food from Indore, Madhya Pradesh, loved for its creamy texture and mildly spiced flavor. Made with freshly grated sweet corn cooked slowly with milk and aromatic spices, this comforting dish is simple yet incredibly satisfying. Unlike many Indian snacks that are deep fried, Bhutte Ka Kees is prepared on the stovetop, allowing the natural sweetness of the corn to shine through.
This traditional recipe has been enjoyed in Indore for generations, especially during the monsoon season when fresh corn is abundant. Street vendors prepare it in large pans, stirring it continuously until the grated corn becomes soft, creamy, and fragrant. Every vendor has their own version, but the combination of grated corn, milk, and simple tempering remains the heart of this classic dish.
Bhutte Ka Kees is often served hot with a generous squeeze of fresh lime juice and topped with coriander, grated coconut, nylon sev, and a sprinkle of jeeravan powder for extra flavor. The combination of sweet, savory, tangy, and crunchy toppings makes every bite delicious. Whether served as an evening snack, light meal, or breakfast, this Indori specialty is always a crowd pleaser.
If you have fresh sweet corn on hand, this recipe is a wonderful way to enjoy it beyond the usual corn on the cob. The grated corn creates a naturally creamy texture without using flour or cornstarch, making this dish wholesome, flavorful, and perfect for the corn season.
Ingredients
- 3 to 4 Fresh Sweet Corn Cobs
- 2 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 2 to 3 Whole Cloves
- Pinch of Hing (Asafoetida)
- 1 tbsp Grated or Minced Ginger
- 2 to 3 Green Chilies, Finely Chopped
- 8 to 10 Curry Leaves, Chopped
- ¼ tsp Turmeric Powder
- 1 cup Milk
- Salt, to taste
- 1 to 2 tsp Sugar, or to taste
- 2 tbsp Chopped Coriander Leaves
For Garnishing
- Fresh Lime Juice
- Chopped Coriander Leaves
- Grated Fresh Coconut
- Chopped Green Chilis (Optional)
- Nylon Sev
- Jeeravan Powder
- Pomegranate Arils
To Make Bhutte Ka Kees
Step 1: Prepare the Corn
Remove the husk from the fresh sweet corn cobs. Grate each cob using the fine side of a grater until only the hard fibrous core remains. Discard the hard portion and keep the smooth grated corn mixture aside.
Step 2: Prepare the Tempering
Heat ghee in a heavy bottom pan over medium heat. Add mustard seeds, cumin seeds, fennel seeds, whole cloves, and hing. Allow the seeds to splutter and become fragrant.
Add the grated ginger, finely chopped green chilies, and curry leaves. Sauté for about a minute until aromatic. Stir in the turmeric powder.
Step 3: Cook the Corn
Add the grated corn mixture to the pan and mix well with the tempering. Cook for 5 to 7 minutes, stirring frequently, until the raw aroma disappears and the mixture begins to thicken slightly.
Pour in the milk and mix thoroughly. Continue cooking over low to medium heat, stirring often to prevent sticking. Cook until the milk is absorbed and the mixture becomes soft, creamy, and thick, similar to a halwa consistency.
Step 4: Season
Add salt and sugar according to your taste. Mix well and cook for another 2 to 3 minutes until everything is well combined, add coriander leaves, mix and it’s ready to serve.
Step 5: Garnish and Serve
Transfer the Bhutte Ka Kees to serving bowls. Top with chopped coriander leaves, grated fresh coconut, green chilis, nylon sev, pomegranate arils, and a sprinkle of jeeravan powder. Finish with a generous squeeze of fresh lime juice and serve immediately while hot.
Tips
- Always use fresh, tender sweet corn for the sweetest flavor and smoothest texture.
- Grate the corn finely and discard the hard fibrous portion of the cob.
- If fresh corn is not available, you can use frozen sweet corn. Simply thaw it completely and pulse it in a food processor until you get a coarse mixture. Avoid over blending into a smooth paste, as a slightly coarse texture gives the best results.
- Stir frequently while cooking to prevent the corn from sticking to the bottom of the pan.
- Cook over low to medium heat so the milk reduces gradually and creates a naturally creamy texture.
- Adjust the sugar according to the natural sweetness of the corn. Sweeter corn may require very little sugar.
- If you don’t have Jeeravan Powder, simply mix roasted cumin powder and chaat masala in equal proportions and use it as a flavorful substitute.
- Fresh lime juice added just before serving enhances the flavors and balances the sweetness beautifully.
- Nylon sev, fresh coconut, and pomegranate arils add delicious texture and make the dish taste just like the famous Indori street-style version.
- Bhutte Ka Kees is best enjoyed hot, right after cooking.
Bhutte Ka Kees Recipe
Ingredients
Method
- Remove the husk from the fresh sweet corn cobs. Grate each cob using the fine side of a grater until only the hard fibrous core remains. Discard the hard portion and keep the smooth grated corn mixture aside.
- Heat ghee in a heavy bottom pan over medium heat. Add mustard seeds, cumin seeds, fennel seeds, whole cloves, and hing. Allow the seeds to splutter and become fragrant.
- Add the grated ginger, finely chopped green chilies, and curry leaves. Sauté for about a minute until aromatic. Stir in the turmeric powder.
- Add the grated corn mixture to the pan and mix well with the tempering. Cook for 5 to 7 minutes, stirring frequently, until the raw aroma disappears and the mixture begins to thicken slightly.
- Pour in the milk and mix thoroughly. Continue cooking over low to medium heat, stirring often to prevent sticking. Cook until the milk is absorbed and the mixture becomes soft, creamy, and thick, similar to a halwa consistency.
- Add salt and sugar according to your taste. Mix well and cook for another 2 to 3 minutes until everything is well combined, add coriander leaves, mix and it's ready to serve.
- Transfer the Bhutte Ka Kees to serving bowls. Top with chopped coriander leaves, grated fresh coconut, green chilis, nylon sev, pomegranate arils, and a sprinkle of jeeravan powder. Finish with a generous squeeze of fresh lime juice and serve immediately while hot.
- Always use fresh, tender sweet corn for the sweetest flavor and smoothest texture.
- Grate the corn finely and discard the hard fibrous portion of the cob.
- If fresh corn is not available, you can use frozen sweet corn. Simply thaw it completely and pulse it in a food processor until you get a coarse mixture. Avoid over blending into a smooth paste, as a slightly coarse texture gives the best results.
- Stir frequently while cooking to prevent the corn from sticking to the bottom of the pan.
- Cook over low to medium heat so the milk reduces gradually and creates a naturally creamy texture.
- Adjust the sugar according to the natural sweetness of the corn. Sweeter corn may require very little sugar.
- If you don't have Jeeravan Powder, simply mix roasted cumin powder and chaat masala in equal proportions and use it as a flavorful substitute.
- Fresh lime juice added just before serving enhances the flavors and balances the sweetness beautifully.
- Nylon sev, fresh coconut, and pomegranate arils add delicious texture and make the dish taste just like the famous Indori street-style version.
- Bhutte Ka Kees is best enjoyed hot, right after cooking.
