Ideally, to make Bhutte Ka Kees, you need Desi Bhutta or corn, not American corn. Desi Bhutta is currently in season, which makes this recipe perfect for trying this monsoon. For this recipe, you will need bhutta with more milky and raw kernels. To check if the grain is milky, put a knife or toothpick in the kernels and if it is full of milk, the grain is perfect.


5 tablespoons ghee

3 medium sized corn

1/4 tsp asafoetida

3/4 teaspoon mustard seeds

3/4 teaspoon cumin seeds

2 tablespoons chopped green chillies

1 tablespoon grated ginger

1/2 teaspoon turmeric powder 

1 teaspoon red chili powder

1 teaspoon coriander powder 

3/4 cup milk

1/2 cup water

Salt to taste 

2 tablespoons chopped coriander leaves

Grated coconut for garnishing

1 ½ teaspoons lemon juice 

1 teaspoon sugar (optional)

Tip: If the corn is very sweet, you can reduce or eliminate sugar altogether.


  • Grate the corn from the cob.
  • Take a  deep frying pan and add four tablespoons of ghee. 
  • Add the asafoetida, mustard seeds and cumin, when the ghee is heated. Now, add the green chilli and cook for one minute. Now add the grated ginger, turmeric powder, coriander powder and chilli powder. Fry the masala powder in the oil for one minute. 
  • Now add the mixture of crushed wheat starch, water and mix well. Cook for 6-7 minutes or until colour changes. 
  • Then add the milk and mix well. Cook for 10 minutes over high heat by covering the lid. Stir every 2 minutes. Cook until mixture is thick.
  • When the mixture thickens, add salt and stir until smooth. Add sugar and mix well. Then add one tablespoon of ghee and mix again. When you’re done, turn off the heat, add the lemon juice and mix well.
  • Now serve bhutte ka kees with grated coconut and coriander leaves. 

You can also add roasted peanuts to the dish.