Bhutte(corn) Ka Kees

Bhutte ka kees is a specialty from Indore mainly in the Sarafa Bazar area which is famous for street food. This is a very tasty snack, and is made from freshly ground corn kernels along with ghee and milk, as well as a variety of spices. It’s looks more appealing once you serve it in colorful baskets. 

Bhutte ( Corn) Ka Kees
Print Recipe
Servings Prep Time
6 15 minutes
Cook Time
30 +10 minutes
Servings Prep Time
6 15 minutes
Cook Time
30 +10 minutes
Bhutte ( Corn) Ka Kees
Print Recipe
Servings Prep Time
6 15 minutes
Cook Time
30 +10 minutes
Servings Prep Time
6 15 minutes
Cook Time
30 +10 minutes
Ingredients
For Bhutte Ka Kees
For Basket
Instructions
For bhutte ka kees
  1. Peel the cover of the fresh Corn. If you do not have fresh corn, you can use frozen corn.
  2. Pick out the corn kernel using a knife.
  3. Grind the corn in food processor.
  4. Heat ghee in a non-stick pan or kadhai at medium heat. Add the grinded corn into it. Saute continuously for 15 minutes till the water evaporates and gets dry.
  5. Add milk and cook for another 15-20 minutes until it has a dry consistency. Add salt, stir very well. Cover it and turn off the heat.
  6. Ingredients for tadka.
  7. Heat 1 tbsp ghee in a pan, add cumin seeds, fennel seeds, mustard seeds into the hot ghee. Once it start to crackle, add hing, curry leaves, green chilies and ginger. Saute it till a golden color.
  8. Pour the tadka over the corn and stir it well. Cover it for 5 minutes. Sprinkle some lemon juice, coriander leaves and coconut on it. Bhutte ka kees is ready to be served. Serving in baskets makes it more appealing so follow rest of the steps if you want to make the baskets.
For baskets
  1. In a mixing bowl, take wheat flour, ghee, rava and salt, mix well. Divide the flour into 2 equal parts if you want to make multi-colored otherwise you can just make one type. To make beetroot puree, peel beetroot, cut in 4 portions and boil in one cup water. Grind to make puree.
  2. Make a soft dough using the first half by mixing the beetroot puree to it, then use warm water and make a semi-soft dough with the rest of the flour.
  3. Cover it and keep it for 5 minutes. You would be able to make 20 baskets from these mixtures.
  4. Take a big ball size dough and roll it using a rolling pin. Using a large cookie cutter, cut multiple pieces of the dough. Take one round portion and roll it again, fork it using a fork. Make a lining along the edge using fork.
  5. Preheat the oven at 300 degree F. Take a mini cup cake tray. Flip it to the other side, place the mini pooris on the cup cake mold. Make rest of poori and place it on the cup cake mold. Bake it for 6-7 minutes.
  6. Once its done, remove it from mold. and keep it aside.
  7. Fill in the bhutte ka kees into the baskets. Garnish using coriander leaves and grated coconut.
  8. Serve it as snacks or appetizer.
Recipe Notes

You can make the baskets a day before.

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