Mutta Mala and Pinjanathappam are authentic malabar dishes. Its all about eggs and sugar. Mutta maala is prepared from egg yolk and it ll be like yellow thin noodles. Pinjanathappam is steamed egg white. If you have a sweet tooth, this is perfect as an evening snack or even as a dessert.
Ingredients (Serves 3 or 4 )
For Mutta Maala
10 eggs, for the egg yolk
1 cup sugar
2 cups water
For Pinjanathappam
10 eggs, for the egg white
5 cardamom pods, powdered
Left over syrup from mutta maala
Preparation
For Muttamala
* Keep the flame in medium.
1. Separate the egg yolk and egg white to two separate dry bowls. Keep the egg white aside for the pinjanathappam.
(Make sure not even a single drop of white is mixed with the yolk. If a someyolk is mixed with white, that is fine)
2. Beat the egg yolk until you get a thick yellow mixture and keep aside.
3. Boil the water and sugar in wide and bottom thick pan.
4. Add very little egg white to the sugar syrup to remove impurities if any. You will be able to see the scums coming up. With a spoon you can remove that.
5. You need to boil the sugar syrup until you get one string consistency. Mean time, we can make something through which we need to pour the egg yolk in the sugar syrup.
The traditional way to pour the egg yolk is by making a small hole at the centre of a coconut shell and covering this hole with a finger, fill the egg yolk in the shell. Remove the finger and pour the yolk in the sugar syrup. It will fall like yellow threads. Now , where to get the coconut shell and how to make the hole?
So I used a thin plastic cup (use and throw type) instead of the coconut shell and made a very small hole at the bottom of it. Filled the yolk in the cup and pour the yolk in the sugar syrup in a circular motion.
6. Pour the egg yolk completely until the cup is empty. By then the yolk in the syrup will be cooked. Now reduce the flame and sprinkle a little cold water into the syrup.Take out the egg strings (mutta maala ) from the syrup without breaking them. Use all the egg yolks this way.
(If the sugar syrup is getting thicker, add a little water to get back the one string consitency)
7. Spread the muttamala on a plate.
Now wait till pinjanathappam is ready!!
For Pinjanathappam
1. Let the left over sugar syrup from mutta maala cool down .
2. Beat the egg white well.
3. Add the sugar syrup and cardamom powder to the egg white. Beat till it is frothy.
4. Heat water in a pressure cooker. Grease a wide vessel and pour the beaten egg white in that. Now, steam it in pressure cooker till it is firm.
4. Allow it to cool down and remove from the vessel. Cut into desired shapes.
5. Serve it with muttamala.
* The pinjanathappam will be white in color. When I prepared it, one egg yolk got completely mixed with the egg white by accident. That is the secret of this light yellow color for the pinjanathappam. Bear with me !!
Ingredients (Serves 3 or 4 )
For Mutta Maala
10 eggs, for the egg yolk
1 cup sugar
2 cups water
For Pinjanathappam
10 eggs, for the egg white
5 cardamom pods, powdered
Left over syrup from mutta maala
Preparation
For Muttamala
* Keep the flame in medium.
1. Separate the egg yolk and egg white to two separate dry bowls. Keep the egg white aside for the pinjanathappam.
(Make sure not even a single drop of white is mixed with the yolk. If a someyolk is mixed with white, that is fine)
2. Beat the egg yolk until you get a thick yellow mixture and keep aside.
3. Boil the water and sugar in wide and bottom thick pan.
4. Add very little egg white to the sugar syrup to remove impurities if any. You will be able to see the scums coming up. With a spoon you can remove that.
5. You need to boil the sugar syrup until you get one string consistency. Mean time, we can make something through which we need to pour the egg yolk in the sugar syrup.
The traditional way to pour the egg yolk is by making a small hole at the centre of a coconut shell and covering this hole with a finger, fill the egg yolk in the shell. Remove the finger and pour the yolk in the sugar syrup. It will fall like yellow threads. Now , where to get the coconut shell and how to make the hole?
So I used a thin plastic cup (use and throw type) instead of the coconut shell and made a very small hole at the bottom of it. Filled the yolk in the cup and pour the yolk in the sugar syrup in a circular motion.
6. Pour the egg yolk completely until the cup is empty. By then the yolk in the syrup will be cooked. Now reduce the flame and sprinkle a little cold water into the syrup.Take out the egg strings (mutta maala ) from the syrup without breaking them. Use all the egg yolks this way.
(If the sugar syrup is getting thicker, add a little water to get back the one string consitency)
7. Spread the muttamala on a plate.
Now wait till pinjanathappam is ready!!
For Pinjanathappam
1. Let the left over sugar syrup from mutta maala cool down .
2. Beat the egg white well.
3. Add the sugar syrup and cardamom powder to the egg white. Beat till it is frothy.
4. Heat water in a pressure cooker. Grease a wide vessel and pour the beaten egg white in that. Now, steam it in pressure cooker till it is firm.
4. Allow it to cool down and remove from the vessel. Cut into desired shapes.
5. Serve it with muttamala.
* The pinjanathappam will be white in color. When I prepared it, one egg yolk got completely mixed with the egg white by accident. That is the secret of this light yellow color for the pinjanathappam. Bear with me !!
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