Sweet Corn/ Bhutta ki kees/ Makai Upma/Kees (Indore Special)

Servings: 3-4
Preparation time: 2-3 minutes.
Cooking time: 13-15 minutes.
Total time: 16 minutes.

One lazy Sunday morning, while sipping tea, we were lost in friendly gossip about our last year’s tour with our retiree friends. Our life has always been filled with friends, kitty parties, get-togethers, city tours, and even intercity travels, giving us countless memories to cherish.

That morning, our conversation naturally drifted towards our trip to Indore, a city famous for its vibrant street food. We recalled how much we enjoyed tasting the delicious Bhutta ki Kees at Chhappan (56) Dukan.

Reliving that memory made me nostalgic, and with corn at hand, I decided to prepare the same dish for breakfast that day.

The familiar aroma and taste instantly brought back the joy of the Indore tour, making our Sunday morning even more delightful.

Sweet Corn/Bhutta ki kees (Indore Special) is one of Indore’s most loved street food delicacy, known for its soft, melt-in-the-mouth texture and rich, flavourful seasoning.

I first tasted it during last year trip to Indore, when my son insisted that I must visit the famous 56 Dukan to experience authentic street food from Indore.

I enjoyed the taste of Bhutta ki Kees and many other delights. The freshness of grated corn slow-cooked with milk, spices, and a touch of ghee created a dish that was both comforting and unforgettable.

Ever since, Sweet Corn Kees has remained not just a recipe but a cherished memory of Indore’s vibrant food culture.

Ingredients:

Sweet Corn/ Deshi Corn: 1cup.
Milk: 1 cup
Fresh Coconut: 1/2 cup
Green chilli: 1 no. (Optional)
Ginger: 1” piece.
Lemon Juice: 1 tablespoon
Chilli Powder: 2 pinch (Optional)
Water: 1/2 cup
Salt: ½ teaspoon
Cumin: 1/4 teaspoon
Mustard Seed: 1/4 teaspoon
Asafoetida: 1/4 teaspoon
Ghee (Clarified Butter): 1 table spoon
Turmeric powder: 1 pinch (optional)
Fresh coriander leaves: 1 tablespoon (chopped)

Preparation:

Chop the coriander leaves, green chilli and ginger, keep aside.
Grind/grate sweet corn and coconut separately, keep aside.

Method:

Heat ghee in a fry pan; add cumin and mustard seed, sputter for few seconds, add green chilli and ginger, stir fry for few seconds.
Add asafoetida, chilli powder and turmeric powder; add ground sweet corn, stair fry on low flame for 3-4 minutes until it change the colour and start to roast.
Add 1/2 cup of milk, continue to stir fry for couple of minutes or until corn get cooked and become thick. Let it fry for a minute, again add remaining milk and salt.
Let the mixture cook on low flame until corn become thick like halwa consistency.
Add fresh coconut, lemon juice and coriander leaves, mix it.
Transfer into platter and decorate with coriander Leaves and fresh coconut.
Sweet Corn/ Bhutta ki kees/ Makai Upma/Kees (Indore Special) ready to be served.