Ingredients

The following ingredients have 4 Servings
  • 14 oz Sweet corn (or 2 cobs of corn)
  • ½ cup Milk
  • 3 tbsp Fresh grated coconut
  • to garnish Fresh cilantro
  • 2 tbsp Ghee
  • 2 small Green chilies (finely chopped)
  • 1 tsp Ginger (grated)
  • a pinch Asafetida
  • ½ tsp Cumin seeds
  • ¼ tsp Mustard seeds
  • ¼ tsp Turmeric powder
  • to taste Salt
  • 1 tsp Sugar
  • ½ tsp Lemon juice

Instruction

  • If using fresh corn cob, grate the corn using a grater. If using frozen corn, grind them until finely chopped. I used frozen corn kernels and I ground it in my blender / food processor to coarsely powder it.
  • In a pan, heat the ghee and add the cumin seeds and mustard seeds. Let it fry for about 30 seconds and then add the green chilies, ginger, turmeric powder, asafetida and fry.
  • Now add the grated corn and fry in low flame, until it changes color slightly and starts to roast (about 8 minutes).
  • Then add the sugar, salt and milk and mix well. Let the mixture come to a boil and then simmer it until the corn cooks and becomes thick.
  • Garnish with grated fresh coconut, cilantro and lime juice and serve the Bhutte Ka Kees.