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.