As the rainy season is going on and during this, the most preferred thing to eat is Bhutta (corn), which is the first choice of almost every person. Basically, it’s a grain via which several dishes are prepared. This time, we choose one of the delicacies having corn as a signature ingredient in it. Bhutte ka Kees– a staple dish of Indore, Madhya Pradesh that cooked in spices and milk renders beautiful creamy savoury recipe.

In Indore, this dish will get to see on the streets, where it’s most popular. To cook it at home is very simple and interesting via the commonly used ingredients that are available in your kitchen store except corn, which you have to bring from the market. By munching similar type food daily, you and your family get bored and want some change, so today for the dinner, prepare this dish at home, but for that you have to learn the recipe how to cook it. The recipe of Bhutte ka Kees is mentioned below, jot it down and get ready to try.

The Bhutte ka Kees is here with its recipe:

Required Ingredients


  • 5 medium sized fresh Corn Cobs
  • 4 tbsp of Ghee
  • ½ tbsp of Cumin Seeds (jeera)
  • 1/8 tsp of Asafoetida (hing)
  • 2 tsp of Ginger paste
  • 1 tsp of Garlic paste
  • ½ tsp of Green Chilli paste
  • ½ tsp of Turmeric Powder
  • Salt according to taste
  • 1 cup of Milk
  • 1 tbsp of Coriander Leaves (finely chopped)
  • ½ cup of fresh Coconut (grated)



  • Grind the corn cobs and keep it aside.
  • Heat the ghee in a pan or a wok (kadai) and add the cumin seeds, asafoetida and ginger-garlic-green chilli paste.
  • Stir properly, until it gets slightly brown.
  • Now, add the ground corn, turmeric powder and salt.
  • Gradually, add the milk and stir continuously, until boil.
  • Simmer the flame, till corn is cooked.
  • As the mixture evaporates, the mixture will start to thicken and stick to the pan so keep stirring all the time.
  • Finally, garnish it with the chopped coriander leaves and grated coconut.
  • Serve hot immediately, which you can eat with any type of Chapatti.