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Mutta Mala and Kinnathappam
Mutta Mala and Kinnathappam
Ingredients
For Mutta Mala:
eggs - 15
sugar - 500gms
water - 3cups
For Kinnathappam:
eggs - 15
cardamom powder - 6 nos.
left over syrup from mutta mala
Method
Separate the yolks and whites of the egg. Keep the whites for kinnathappam.
Strain the egg yolk through a muslin cloth into a clean dry bowl.
Clean a coconut shell and make a very small hole at the center.
Put sugar and 2 cups of water in a wide heavy vessel. Add a little
egg white, rubbing it
well.
Place it on the fire. When it boils remove all the scum.
Remove it from the fire and strain through a muslin cloth.
Heat it again and make syrup of one string consistency.
Take the coconut shell and fill it with egg yolk, stopping the hole
with the finger.
Remove your finger and pour the yolk in the boiling syrup in a circular
motion to form
chain like strings.
Pour it continuously until the egg yolk in the shell has all been
used up. By this time the
yolk will be cooked.
Reduce the heat and sprinkle a little cold water.
Remove the egg strings from the syrup with out breaking them.
Spread in a thali and keep slightly raised to remove the excess
syrup.
Use up all the eggs yolks this way. When the syrup becomes thick
add a little water to
bring it back to one string consistency.
Arrange the mutta mala or the garlands in a large plate and put
kinnathappam in the
middle.
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