Madhya Pradesh Bhutte Ka Kees Grated Corn Snack

Method

1. 1

   Grate the fresh corn: Hold each ear of corn upright on a cutting board. Using the coarse side of a box grater or a sharp knife, grate or scrape all the corn kernels and the milky corn liquid from the cob. The result should be a coarse, slightly milky grated corn — not smooth like a puree. You should have about 3 cups of grated corn.

2. 2

   Heat ghee and temper: Heat 2 tbsp ghee in a wide heavy pan on medium. Add mustard seeds — wait to pop. Add asafoetida and finely chopped green chilli. Stir 15 seconds.

3. 3

   Add ginger: Add ginger paste. Stir for 30 seconds.

4. 4

   Add the grated corn: Add all the grated corn along with any corn liquid to the pan. Stir well to combine with the spiced ghee. The pan will sizzle actively.

5. 5

   Add spice powders: Add turmeric, red chilli powder and coriander powder. Stir well to coat the corn evenly.

6. 6

   Add milk: Pour in 1/2 cup milk. Stir. The milk will sizzle and combine with the corn to make the preparation creamy and cohesive.

7. 7

   Cook on medium heat: Cook stirring every 2 minutes for 10 to 12 minutes. The milk will be absorbed and the mixture will become thick, fragrant and slightly sticky as the natural corn starch cooks. The colour will turn from pale yellow to a slightly deeper golden.

8. 8

   Add sugar and salt: Add 1 tsp sugar and salt. Stir. The sugar enhances the natural sweetness of fresh corn.

9. 9

   Check doneness: The bhutte ka kees is done when the mixture comes together, is no longer liquid, and the raw corn taste has completely cooked out. Take a small amount and taste — it should taste of cooked sweet corn, spices and ghee.

10. 10

    Garnish and serve: Remove from heat. Add fresh grated coconut, chopped coriander leaves and lemon juice. Stir once. Serve hot in bowls or on plates.

11. 11

    Note: Bhutte Ka Kees is one of the most distinctive street foods of Madhya Pradesh — found at every market and street stall in Indore and Ujjain during the monsoon and winter months when fresh corn is available. The grating technique — scraping the corn including the milky liquid — is what creates its characteristic porridge-like texture different from corn dishes made with whole kernels. Bhutte means corn cob in the local dialect.