Entree: India – Madhya Pradesh – भुट्टे का कीस ➤ Bhutte Ka Kees (Grated spiced corn cooked with ghee, milk and aromatics, a savory-sweet street-food style dish from Madhya Pradesh)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 cups (520 g) grated fresh corn kernels (about 5–6 medium ears)
- 3 tbsp (45 ml) ghee or neutral oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) asafoetida (hing), optional
- 1/2 tsp (2 g) turmeric powder
- 2 green chilies, finely chopped
- 1 tbsp (15 g) fresh ginger, finely grated
- 1/2 cup (120 ml) milk (or water for a lighter version)
- 1 tsp (4 g) sugar or jaggery (adjust to taste)
- Salt to taste
- Juice of 1/2 lime
- 2 tbsp (8 g) fresh cilantro (coriander), chopped
- 2 tbsp (10 g) fresh grated coconut, optional, for garnish

Instructions

1. Heat ghee in a heavy skillet over medium heat. When hot, add mustard seeds and let them pop. Add asafoetida if using, then add chopped green chilies and grated ginger; sauté briefly for 30–45 seconds until fragrant.
2. Add the grated corn and turmeric to the pan and stir to coat in the spiced ghee. Cook, stirring frequently, for 3–4 minutes to soften the corn.
3. Pour in the milk and add the sugar and a pinch of salt. Reduce heat to medium-low and simmer, stirring often, until the liquid is mostly absorbed and the corn reaches a creamy, slightly loose consistency, about 6–8 minutes. Add a splash more milk or water if it becomes too dry.
4. Taste and adjust salt and sweetness. Stir in lime juice and finish with chopped cilantro. Remove from heat.
5. Serve hot, garnished with fresh grated coconut if using and an extra squeeze of lime.