Corn cake recipe
A vegetarian Rajasthani recipe with -/2 sweet corn - steamed and ground to paste, ghee, milk. Ready in 25 min, serves 2.
Curated byPriyanka Rathore🇮🇳
Instructions
19 steps- 1
To begin making the Bhutte Ka Kees, firstly we will steam the corn
-/2 sweet corn - steamed and ground to paste(1 cup) - 2
Add the corn in a pressure cooker with required water and cook it till the pressure cooker releases 2 whistles
-/2 sweet corn - steamed and ground to paste(1 cup)coriander (dhania) leaves - as required (for garnish) - 3
Make a paste out of corn and keep it aside
-/2 sweet corn - steamed and ground to paste(1 cup) - 4
Heat a wok with ghee
ghee(1 teaspoon) - 5
Add the steamed corn with a little milk in a food processor and make a coarse paste out of it
-/2 sweet corn - steamed and ground to paste(1 cup)milk(1/2 cup) - 6
Once it is done, keep it aside
- 7
Heat a heavy bottomed pan with ghee
ghee(1 teaspoon) - 8
Add asafoetida, cumin seeds and mustard seeds
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 9
Let it cook for about 15 seconds
- 10
After 15 seconds, add ginger, green chillies, turmeric powder, and salt
green chilli - finely chopped(1)ginger - grated(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)salt - to taste - 11
Cook for about 30 seconds
- 12
Mix and after 30 seconds add in the corn paste
-/2 sweet corn - steamed and ground to paste(1 cup) - 13
Cook for 2 minutes and then add red chilli powder
green chilli - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon) - 14
After 10 seconds add milk and a little sugar
milk(1/2 cup)sugar(1/2 teaspoon) - 15
Let it cook for 3 to 5 minutes
- 16
Stir in between continuously
- 17
Lastly, add lemon juice and coriander leaves
lemon juice(1 teaspoon)coriander (dhania) leaves - as required (for garnish) - 18
Serve hot
- 19
Serve Bhutte Ka Kees along with Masala Chai and Linzer Cookies for your tea time break
Rate this recipe
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Corn cake recipe
A vegetarian Rajasthani recipe with -/2 sweet corn - steamed and ground to paste, ghee, milk. Ready in 25 min, serves 2.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Bhutte Ka Kees, firstly we will steam the corn
-/2 sweet corn - steamed and ground to paste(1 cup) - 2
Add the corn in a pressure cooker with required water and cook it till the pressure cooker releases 2 whistles
-/2 sweet corn - steamed and ground to paste(1 cup)coriander (dhania) leaves - as required (for garnish) - 3
Make a paste out of corn and keep it aside
-/2 sweet corn - steamed and ground to paste(1 cup) - 4
Heat a wok with ghee
ghee(1 teaspoon) - 5
Add the steamed corn with a little milk in a food processor and make a coarse paste out of it
-/2 sweet corn - steamed and ground to paste(1 cup)milk(1/2 cup) - 6
Once it is done, keep it aside
- 7
Heat a heavy bottomed pan with ghee
ghee(1 teaspoon) - 8
Add asafoetida, cumin seeds and mustard seeds
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 9
Let it cook for about 15 seconds
- 10
After 15 seconds, add ginger, green chillies, turmeric powder, and salt
green chilli - finely chopped(1)ginger - grated(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon)salt - to taste - 11
Cook for about 30 seconds
- 12
Mix and after 30 seconds add in the corn paste
-/2 sweet corn - steamed and ground to paste(1 cup) - 13
Cook for 2 minutes and then add red chilli powder
green chilli - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon) - 14
After 10 seconds add milk and a little sugar
milk(1/2 cup)sugar(1/2 teaspoon) - 15
Let it cook for 3 to 5 minutes
- 16
Stir in between continuously
- 17
Lastly, add lemon juice and coriander leaves
lemon juice(1 teaspoon)coriander (dhania) leaves - as required (for garnish) - 18
Serve hot
- 19
Serve Bhutte Ka Kees along with Masala Chai and Linzer Cookies for your tea time break
Rate this recipe
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