1:57 Minutes
Recipes
4 Servings
Bhutte Ka Kees is a famous Indori street-style dish made with grated corn cooked in milk and spices. Prepared using King’s Soyabean Oil, this dish turns soft, creamy, and flavourful with a perfect balance of sweetness and spice.
This recipe captures the authentic taste of Indore using simple ingredients and quick cooking. King’s Soyabean Oil ensures light cooking while allowing the natural sweetness of corn to shine.
Bhutte Ka Kees has a mildly sweet, slightly spicy, and creamy flavour. The grated corn is sautéed and then simmered in milk, resulting in a soft and rich texture.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take fresh corn cobs and wash them properly.
Grate the corn using a fine grater.
Ensure the texture is coarse and not fully mashed.
Avoid blending to maintain authentic consistency.
Keep the grated corn ready for cooking.
Heat King’s Soyabean Oil in a pan on medium flame.
Add mustard seeds and let them splutter.
Add a pinch of hing for aroma.
Add chopped green chillies.
Sauté briefly until fragrant.
Add the grated corn to the pan.
Sauté for 2–3 minutes while stirring.
Add turmeric powder and salt.
Mix everything well.
Ensure the corn is evenly coated with spices.
Pour milk into the pan and mix well.
Cook on medium to low heat.
Stir occasionally to prevent sticking.
Let the mixture cook for 8–10 minutes.
Cook until the corn softens and thickens.
Add a small amount of sugar (optional).
Squeeze fresh lemon juice for tanginess.
Mix gently to combine flavours.
Adjust seasoning if required.
Turn off the heat once done.
Garnish with fresh coriander leaves.
Sprinkle grated coconut on top.
Serve hot as a snack or light meal.
Enjoy the authentic Indori taste.
Best served fresh for maximum flavour.
King’s Soyabean Oil is ideal for dishes like Bhutte Ka Kees as it keeps the preparation light and enhances the natural flavours.
King’s Soyabean Oil provides a neutral taste, while butter adds richness and mustard oil gives a stronger flavour that may overpower the sweetness of corn.
It is a popular Indori dish made with grated corn cooked in milk and spices.
Grating gives the authentic texture, while blending makes it too paste-like.
King’s Soyabean Oil is a good choice as it keeps the dish light and flavourful.
Milk adds creaminess, but you can use water as an alternative if needed.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
