Bhutte ka Kees

Bhutte ka Kees  (Serves 4) This a very famous dish from Indore. It’s made in many different ways, I am following my mother’s recipe. We all brother and sisters use to wait when she uses to cook this.
Ingredients & methods of Bhutte ka Kees

    · 2 American corn grated raw.
    · 3 table spoons of besan (gram flour)
    · ½ cup of milk
    · pinch of asafoetida (hing)
    · 1 tea spoon sugar
    · 4-5 table spoon of vegetable oil
    · salt as per taste
    · 1 table spoon chopped green chilies
    · 1 table spoon grated ginger
    · 1 tea spoon cumin seeds (jeera)
    · 1 tea spoon mustard seeds (rai)
    · 2 table spoon grated coconut
    · 2 table spoon coriander leaves
    · 1 lemon juice

    · Heat the oil in a pan. Add cumin seeds and mustard seeds. Let them pop and add green chilies and gram flour. Cook for 2 minutes on a very slow fire. Add the grated corn and ginger to it. Keep stirring it for minimum 20 minutes on a very slow fire. When it starts leaving the sides add salt and again stir for a minute. Now add milk and sugar and stir for 10 minutes on slow fire. Add 1 tea spoon of lemon juice. Remove it from the flame. Arrange it in a plate or bowl and garnish with grated coconut and coriander leaves.
Most important: Please cook with patience as this is cooked on a slow fire. Keep stirring it continuously. And for the first time watch the watch and cook for 20-30 minutes and after adding milk 10 minutes.