Mutta Mala and Kinnathappam

Recipe by
Total Time:
2 hours
Serves:6
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chilli Chicken Mushroom, Best Punjabi Mutton Curry, Easy Mint Chicken Curry

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4

Ingredients

  • For Mutta Mala:
  • eggs -15
  • Sugar- 500 g
  • Water- 3 cups
  • For Kinnathappam:
  • Eggs-15
  • Cardamom powder - 6
  • Left over syrup from mutta mala

How to Make Mutta Mala and Kinnathappam

  • Separate the yolks and whites of the egg.
  • Keep the whites for kinnathappam. Strain the egg yolk through a muslin cloth into a clean dry bowl.
  • Clean a coconut shell and make a very small hole at the centre.
  • Put sugar and 2 cups of water in a wide heavy vessel. Add a little egg white, rubbing it well.
  • Place it on the fire. When it boils remove all the scum.
  • Remove it from the fire and strain through a muslin cloth.
  • Heat it again and make syrup of one string consistency.
  • Take the coconut shell and fill it with egg yolk, stopping the hole with the finger.
  • Remove your finger and pour the yolk in the boiling syrup in a circular motion to form chain like strings.
  • Pour it continuously until the egg yolk in the shell has all been used up. By this time the yolk will be cooked.
  • Reduce the heat and sprinkle a little cold water.
  • Remove the egg strings from the syrup without breaking them.
  • Spread in a thali and keep slightly raised to remove the excess syrup.
  • Use up all the eggs yolks this way. When the syrup becomes thick add a little water to bring it back to one string consistency.
  • Arrange the mutta mala or the garlands in a large plate and put kinnathappam in the middle.
  • The left over syrup can be used for kinnathappam.
  • Method for Kinnathappam:
  • Beat the egg whites well.
  • Cool the mutta mala syrup and add it to the egg white.
  • Beat till frothy. Add cardamom powder.
  • Heat water in pressure cooker.
  • Grease a wide vessel and pour in the beaten egg white.
  • Steam it in the pressure cooker till firm.
  • Remove and cool.
  • Cut into diamond shaped pieces and serves with the muttamala.
  • Note: Duck eggs are better because the yolk will be red.