Muttamala and Pinjanathappam / Egg Garlands with Egg Pudding


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.

  For Muttamala:
  1. Take the egg yolks in a strainer and strain it and then beat it well with a spoon. Keep it aside.
  2. In a wide pan, add sugar and water and bring to boil. Reduce the flame and heat till it reaches one string consistency.
  3. 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.
  4. Take a disposable glass / icing bag and make a very small hole into it or use a bottle with a very small hole.
  5. 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.
  6. Then reduce the flame and sprinkle little water to this sugar syrup and remove the egg garlands slowly from the syrup without breaking them.
  7. Increase the flame and repeat the process with the remaining egg yolks until all the yolks are used up.
  8. Arrange the muttamala on a serving plate…
  For Pinjanathappam:
  1. Allow the left over sugar syrup from muttamala to cool.
  2. Then blend this syrup with egg whites, milk powder and cardamom powder in a blender.
  3. Pour this blended mixture to a greased bowl / vessel  and steam it till cooked and firm.
  4. Remove it from steamer and allow to cool it completely.
  5. Cut it into desired shapes and serve it along with muttamala and garnish with cherries….



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