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Mutta mala and Pinjanathappam – Malabar Dessert made of Eggs

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muttamala Mutta mala and Pinjanathappam Malabar Dessert made of Eggs

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


Recipe Type: Dessert
Author: Recipes ‘R’ Simple
Prep time: 
Cook time: 
Total time: 
Serves: 8-10

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)
  • Mutta mala and pinjanathappam separate eggs Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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.
  • Mutta mala and pinjanathappam strain egg yolk Mutta mala and Pinjanathappam Malabar Dessert made of Eggs Mutta mala and pinjanathappam egg yolk Mutta mala and Pinjanathappam Malabar Dessert made of Eggs

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.
  • Mutta mala and pinjanathappam add little egg white to sugar Mutta mala and Pinjanathappam Malabar Dessert made of Eggs Mutta mala and pinjanathappam stir Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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.
  • Mutta mala and pinjanathappam add water Mutta mala and Pinjanathappam Malabar Dessert made of Eggs Mutta mala and pinjanathappam remove froth Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • Allow the sugar syrup to boil up till foamy.
  • Mutta mala and pinjanathappam foamy Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • Then reduce heat and remove the scum.
  • Mutta mala and pinjanathappam till clear Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • Do this repeatedly, patiently till there is basically no scum left.
  • Mutta mala and pinjanathappam till no more froth Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • Add a half cup of water to the syrup at this point,  the syrup should turn clear.
  • Mutta mala and pinjanathappam lower heat and add water Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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)
  • Mutta mala and pinjanathappam cup with holes Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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.
  • Mutta mala and pinjanathappam drizze into syrup Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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.
  • Mutta mala and pinjanathappam strain Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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.
  • Mutta mala and pinjanathappam separate Mutta mala and Pinjanathappam Malabar Dessert made of Eggs

Make the Pinjanathappam:

  • Beat the egg whites that have been set aside. Whisk till fluffy.
  • Mutta mala and pinjanathappam beat egg whites Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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.
  • Mutta mala and pinjanathappam add cardamom Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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.
  • Mutta mala and pinjanathappam add egg white batter to greased steam tin Mutta mala and Pinjanathappam Malabar Dessert made of Eggs Mutta mala and pinjanathappam steam till set Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • Allow to cool slightly and cut with a SHARP knife to cubes or diamond shapes.
  • Mutta mala and pinjanathappam cut into diamonds or squares Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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.
  • muttamala Mutta mala and Pinjanathappam Malabar Dessert made of Eggs
  • 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 .

Notes: 
  • Ensure that no egg white falls in to the separated yolks. This is essential in the proper cooking of the Mutta Mala.
  • The Pinjanathappam can be served as it is and is tasty on its own, especially for those who do not eat egg yolk.
  • The egg yolks should not contain any traces of water. Use dry bowls and utensils.
  • The egg yolks must be poured into the boiling syrup from enough height to form a thin stream . Too close to the syrup, it is likely to form clumps.
  • The sugar I used has practically no impurities, and the scum removed remains white, but in some cases the removed egg scum would actually be blackish in color!
  • It’s a good idea to cover your workspace with old paper and wipe off any spills immediately when working with egg yolk to prevent a stinky kitchen!
  • Freshly grinding cardamom to obtain the powder is recommended.
  • The perfect Mutta mala should be a bright Mango Color and the Pinjanathappam a pure white with specks of cardamom.
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3 Comments

  1. Avatar suhaiba 3 years ago

    when i make it becomes like boiled egg how it? i think there is any more ingrediants

    • Is it the white part ( pinjanathappam ) that you are referring to? There are a few points to keep in mind. The egg white MUST be whisked till light and fluffy. The cake tin must be lightly greased and lowered into a steaming pot with just enough boiling water for steaming. The water must not be too high that it falls into to the cake tin.Did you use a normal steaming pot or pressure cooker?

        Do not

      use a pressure cooker. 5-6 minutes is sufficient. Overcooking can make the pinjanathappam harder.
      Regarding extra ingredients,some people like to add a little powdered nutmeg or cloves along with the powdered cardamom, but ‘Classic’ Pinjanathappam is known for being made completely egg whites, sugar, water and cardamom only.

      With the YOLKS, ‘ Mutta malla’ – ensure that is completely free from egg white or any grease before being poured in a thin stream into the syrup.
      Hope this helps 🙂

  2. this is a totally new dessert for me.. thanks for explaining the recipe in so much detail and useful hints:)

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