S10 · Snacks · Madhya Pradesh

Bhutte ka Kees with Paneer

Name: Bhutte ka Kees with Paneer
Prep time: 15 min
Cook time: 20 min
Yield: 2 (about 220 g each)
Cuisine: Indian (Madhya Pradesh (Indore))
Ingredients: 2 tender corn cobs (desi bhutta or sweet corn), grated — about 250 g grated corn; 150 ml toned milk; 60 g full-fat paneer, crumbled; 6 g ghee (1 tsp); ½ tsp mustard seeds; ½ tsp cumin; pinch of hing; 2 green chillies; 1 tsp grated ginger; ¼ tsp turmeric; 3 g salt; 2 g sugar (optional); 10 g fresh grated coconut; 1 tbsp lemon juice; coriander; ½ tsp jeeravan or chaat masala

Good sourceVegetarian

Indore's famous street snack: grated corn cooked in milk with ghee, mustard seeds and green chillies until creamy. Crumbled paneer is added here for protein.

Region: Madhya Pradesh (Indore)
Diet: Strictly vegetarian, egg-free
Prep: 15 min
Cook: 20 min
Time, as written: Prep 15 min · Cook 20 min
Serves: 2 (about 220 g each)
Difficulty: Easy
Status: Adaptation — traditional bhutte ka kees with paneer added
Good for: Monsoon evening snack

All recipes

S10Bhutte ka kees with paneerPhotograph to come

Nutrition

Good source

14 gProtein

290kcal

4.5 gProtein per 100 kcal

Per serving	kcal	Protein	Carbs	Fat	Sat fat	Fibre	Sugars	Protein per 100 kcal
Per serving	290	14 g	29 g	13 g	8 g	5 g	13 g	4.5 g

Tier: Good source. Sugars are mostly natural, from corn and milk; 2 g added sugar for the batch is optional and not counted. Values checked against IFCT 2017 on 14 Oct 2026.

Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.

Ingredients

To finish

10 g fresh grated coconut
1 tbsp lemon juice
coriander
½ tsp jeeravan or chaat masala

Method

Grate the corn off the cob on the coarse side of a grater, collecting the milky juice.
Heat ghee; add mustard, cumin, hing, chillies and ginger for 30 seconds.
Add grated corn and turmeric. Cook 5 minutes on medium, stirring, until it no longer smells raw.
Add milk, salt and sugar (if using). Simmer on low 8–10 minutes, stirring, until thick and creamy.
Fold in paneer and cook 1 minute.
Finish with coconut, lemon, coriander and jeeravan. Serve warm.

Protein optimisation

Where the protein comes from: Paneer supplies 5.5 g per serving, corn 4 g, milk 2.5 g.
Boost: Increase paneer to 100 g (+3.5 g protein, +50 kcal, +4 g fat per serving).
Lighter: Omit the coconut and use 3 g ghee to save about 35 kcal and 3 g saturated fat per serving.

Variations, serving and storage

Regional: Classic Indori version — no paneer, finished with sev (not counted here).
Substitution: Frozen sweet corn, pulsed coarsely, when fresh cobs are out of season (sweeter, so omit sugar).
Storage: Best fresh; 1 day refrigerated.
Food safety: Milk-based; refrigerate within 2 hours.
Meal prep: Not ideal.

Allergens

Milk

Labels: Good source · Quick · Soy-free · Whey-free · Gluten-free*

Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.

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