Mutta mala and Pinjanathappam – Malabar Dessert made of Eggs

  One of the classic Malabar Desserts. This sweet ensemble is made  entirely of eggs – ‘Mutta’.The yolk and whites are separated prior to cooking.  The yolks make lacy necklaces –  ‘Mala’ using the yolks by drizzling into a sugar syrup. The whites are whisked with the remaining sugar syrup and steamed in a cake tin to make – ‘Pinjanathappam’ which are scented of cardamom.  These little critters are special and are made only on special occasions or for some important guests.

Mutta mala and Pinjanathappam – Malabar Dessert made of Eggs

Ingredients:

• 15 eggs
• 500 gms sugar
• 8-10 fresh cardamom pods
• 2 – 5 cups water as needed
• Ghee (Clarified Butter) for greasing the cake tins, as needed

Method:

• Separate the eggs in to two separate bowls. (Rinsed with soap and wiped dry)
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• Set aside the egg whites for the Pinjanathappam while you prepare the Mutta mala from the egg yolks.
• Make sure there is no trace of egg white in the separated yolks, using an egg separator is best, followed by straining the egg yolks through a very thin cloth.
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Make the ‘Mutta Mala’:

• Add the sugar to a wide mouthed pot ‘uruli’. Add 2 large spoons of the reserved EGG WHITE to the sugar and mix well.
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• Add 2 cups water initially and bring to boil, stirring. Remove the foam and egg white scum that forms on top. This step helps to remove any impurities in the sugar.
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• Allow the sugar syrup to boil up till foamy.
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• Then reduce heat and remove the scum.
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• Do this repeatedly, patiently till there is basically no scum left.
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• Add a half cup of water to the syrup at this point,  the syrup should turn clear.
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• Boil and once the syrup looks  thick again, start to drizzle  the egg yolks in a thin stream.
• Use a Plastic cup in which holes have been made, just large enough to pass the egg yolk through. (or use something similar)
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• Pour a  ladle ful at a time into the cup and  hold over the boiling syrup. Move in a circular fashion to create a ‘ round’ netted necklace of egg yolk.
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• Add a little more water to the syrup just before removing each net, this helps to see clearly if the yolk is cooked uniformly.
• Remove each lacy net to a  flat strainer and set aside while you continue making nets from  the remaining egg yolk.
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• Pour a little water into the syrup each time before removing each batch. (Not too much – we don’t want the syrup temperature to fall)
• Allow the egg yolk necklace nets to cool  and then gently pull apart with two toothpicks to separate the strands. Set aside.
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Make the Pinjanathappam:

• Beat the egg whites that have been set aside. Whisk till fluffy.
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• Add  as much of the sugar syrup remaining from making the ‘Mutta Mala’ to obtain desired sweetness. I add only a little less than ½ cup. (It shouldn’t be too sweet).
• Grind fresh cardamom to a powder, removing any skin and add this powder to the egg white mixture as well. Whisk till fluffy again.
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• Grease one large or 2 smaller cake tins, suitable for steaming.
• Pour the egg white batter into the cake tin and steam over boiling water in a covered pot for  approximately 5 minutes, till the top is set but still soft to the touch.
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• Allow to cool slightly and cut with a SHARP knife to cubes or diamond shapes.
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• Traditionally, the ‘Mutta Mala’ is spread over a platter and the ‘Pinjanathappam’ is placed over the centre. However, I prefer to keep the cubes of steamed egg white in a platter topped with little nests of the egg yolk necklaces.
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• Serve at room temperature or chilled. Keep in the refrigerator covered.

Mutta mala and Pinjanathappam – Malabar Dessert made of Eggs

Try it and let us know – Mutta mala and Pinjanathappam – Malabar Dessert made of Eggs .