Corn Kees

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.

Add chopped green chilies and saute them for a minute.

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.

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.

Garnish it with coriander and grated coconut and lemon juice.