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Bhutte ke kees corn upma

Bhutte Ka Kees

Bhutte Ka Kees is a popular street food of Indore usually served as brunch or an appetizer. Often enjoyed as an evening snack, bhutte ka kees gets its flavor from the special Jeeravan Masala.
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Course: Breakfast, Snack
Cuisine: Indian
Keyword: 20 Minutes, breakfast bowl, corn, south Indian breakfast
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 134kcal
Author: Rekha Kakkar


  • 1.5 cup Grated corn
  • 1 cup milk
  • 1 tablespoon Ghee
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Green chillis
  • Asafoetida pinch
  • ¼ teaspoon turmeric
  • Salt to taste

Jeerwan masala

  • ½ tablespoon Cumin seeds
  • ¾ teaspoon Caraway seeds/Shahi jeera
  • teaspoon Asafetida
  • 1 teaspoon Coriander seeds
  • 1 Bay leaf
  • 6 Dried red chilies Or 1 teaspoon red chili powder
  • 1 teaspoon Salt
  • ½ tablespoon Fennel seeds/Saunf
  • ½ tablespoon Dried mango powder/Amchur
  • ¼ teaspoon cinnamon
  • 1 Black cardamom
  • 3 Cloves
  • ½ inch piece Dried ginger/Saunth Or ½ teaspoon ground dried ginger
  • ½ teaspoon Black salt
  • 1 small piece Nutmeg Or ¼ teaspoon ground nutmeg
  • Mace


  • Start with grating corn and keep it aside.
  • Pour a tablespoon of ghee in the pan.
  • Add cumin seeds and when it starts to crackle add mustard seeds and a pinch of asafoetida/hing.
  • Add chopped green chilies and saute them for a minute.
  • Now, add grated corn and cook until the rawness goes away.
  • Add salt to taste and ¼ teaspoon of turmeric powder.
  • Roast it more for 2-3 minutes.
  • Add corn starch and keep stirring the corn until all the water is well absorbed.
  • Cook the kees for 6-7 minutes. When the corn kees are cooked, ghee starts separating from it.
  • When the corn is well-roasted pour milk in the pan.
  • Cook it on medium heat till it all comes together and the corn becomes thick.
  • When done, switch off the heat and serve with jeeravan masala, grated coconut and lemon juice.


  • Add just a pinch of asafoetida while sauteing the spices. 
  • Allow the corn to cook well until the raw smell is gone. Cover and cook the kees.


Calories: 134kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 903mg | Potassium: 220mg | Fiber: 2g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg