Kerala
Mutta mala
Egg yolk drizzled into hot syrup to make golden threads. Edible jewellery, Malabar style.
60 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original359kcal
11 gprotein
0 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Separate the eggs carefully. Strain the yolks twice through a fine sieve.
- 2Boil 300 g of the sugar with the water in a wide pan to a thin syrup, and keep it at a gentle rolling boil.
- 3Fill a mutta mala mould, a small piping cone or a coconut shell with a tiny hole with yolk and drizzle it into the boiling syrup in circles.
- 4After 30 seconds, lift the strands out with a skewer, drain and lay them on a plate. Repeat, sprinkling a little water into the syrup whenever it thickens.
- 5For the pinjanathappam, whisk the whites with the remaining sugar and the cardamom, pour into a greased dish and steam until set. Cool, cut and serve with the mutta mala.
Serve it like this
Pile the golden strands loosely in the centre of a plate and arrange squares of white pinjanathappam around them.