: South Indian :Kerala ,Karnataka ,Andhrapradesh , Tamilnadu Recipes ,Recipies ,Cookery ,Cuisine & Curries

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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