Mutta mala and Pinjanathappam – Malabar Dessert made of Eggs

Mutta mala and Pinjanathappam

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


  • 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


  • Separate the eggs in to two separate bowls. (Rinsed with soap and wiped dry)
  • Mutta mala and pinjanathappam - separate 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 - egg yolk

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 - stir
  • 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 - remove froth
  • Allow the sugar syrup to boil up till foamy.
  • Mutta mala and pinjanathappam - foamy
  • Then reduce heat and remove the scum.
  • Mutta mala and pinjanathappam - till clear
  • Do this repeatedly, patiently till there is basically no scum left.
  • Mutta mala and pinjanathappam - till no more froth
  • 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
  • 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
  • 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
  • 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
  • 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

Make the Pinjanathappam:

  • Beat the egg whites that have been set aside. Whisk till fluffy.
  • Mutta mala and pinjanathappam - beat egg whites
  • 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
  • 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 - steam till set
  • Allow to cool slightly and cut with a SHARP knife to cubes or diamond shapes.
  • Mutta mala and pinjanathappam - cut into diamonds or squares
  • 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.
  • Mutta mala and Pinjanathappam
  • 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 .

  • 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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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

3 thoughts on “Mutta mala and Pinjanathappam – Malabar Dessert made of Eggs

    • 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 :)

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