Madhya Pradesh Bhutte Ka Kees Grated Corn Indore Snack

Ingredients

• 4 fresh corn cobs — grated on a coarse grater (about 2.5 cups grated corn)
• 1/2 cup milk
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1/4 tsp asafoetida
• 2 green chillies — finely chopped
• 1/2 inch ginger — grated
• 1/4 tsp turmeric
• 1/2 tsp sugar
• Salt
• For garnish: 2 tbsp freshly grated coconut, fresh coriander, a squeeze of lemon, pinch of red chilli powder

Method

1. Grate fresh corn cobs on the coarse side of a grater — the corn kernels should be grated, not cut off.
2. Collect all the milky juice along with the grated corn.
3. Heat 2 tbsp oil or ghee in a heavy pan. Add mustard seeds — pop. Add asafoetida.
4. Add finely chopped green chillies and grated ginger. Stir 30 seconds.
5. Add the grated corn with all its juice. Add turmeric and sugar. Stir well.
6. Cook on medium heat stirring frequently for 5 minutes — the corn will cook through and thicken.
7. Add milk. Stir well. Cook on medium for 5 to 6 more minutes, stirring constantly, until the preparation is creamy, thick and no longer raw-tasting.
8. Season with salt.
9. Serve topped with freshly grated coconut, coriander, a squeeze of lemon and a pinch of red chilli powder.