Bhutte ka Kees

Husk the corn cobs and grate the kernels using a coarse grater directly into a bowl. Alternatively, use a knife to cut the kernels off and then pulse briefly in a food processor to a coarse, grated consistency — not a smooth paste.

Heat ghee in a heavy-bottomed pan or kadai over medium heat.

Add mustard seeds and let them splutter. Add cumin seeds and let them sizzle for 10 seconds.

Add finely chopped green chillies and grated ginger. Sauté for 1 minute.

Add turmeric powder and red chilli powder. Stir for 30 seconds.

Add the grated corn to the pan. Mix well to coat with the spices.

Pour in the milk and stir to combine. The milk helps cook the corn and gives it a creamy texture.

Cook on medium heat, stirring frequently to prevent sticking, for 10–12 minutes until the corn is cooked through and the mixture has thickened to a porridge-like consistency.

Add sugar and salt. Stir well and taste to adjust seasoning.

Cook for another 2–3 minutes until the mixture leaves the sides of the pan.

Remove from heat. Add lemon juice and mix. Garnish with fresh coriander leaves and grated coconut.

Serve hot as a breakfast dish or snack.