For Egg Garlands/ Muttamala:
8 egg yolks
1 cup sugar
1 1/2 cup water
For Egg Pudding / Pinjanathappam:
8 egg whites
sugar syrup (left over sugar syrup from muttamala)
1/4 tsp cardamom powder
1 tbsp milk powder
Separate egg yolks and whites in separate dry bowls and keep the egg whites aside for pinjanathappam.
- Take the egg yolks in a strainer and strain it and then beat it well with a spoon. Keep it aside.
- In a wide pan, add sugar and water and bring to boil. Reduce the flame and heat till it reaches one string consistency.
- Add a tbsp of egg white into this sugar syrup , mix it and remove the egg white from it. This is done to remove the dirt from the sugar syrup.
- Take a disposable glass / icing bag and make a very small hole into it or use a bottle with a very small hole.
- Increase the flame of the syrup to high. Pour egg yolks into the glass or icing bag and slowly pour in the sugar syrup rotating in a circular motion to form thin threads. Allow to boil for a few seconds.
- Then reduce the flame and sprinkle little water to this sugar syrup and remove the egg garlands slowly from the syrup without breaking them.
- Increase the flame and repeat the process with the remaining egg yolks until all the yolks are used up.
- Arrange the muttamala on a serving plate…
- Allow the left over sugar syrup from muttamala to cool.
- Then blend this syrup with egg whites, milk powder and cardamom powder in a blender.
- Pour this blended mixture to a greased bowl / vessel and steam it till cooked and firm.
- Remove it from steamer and allow to cool it completely.
- Cut it into desired shapes and serve it along with muttamala and garnish with cherries….