Muttamala and Pinjanathappam, a popular sweet snack from Malabar region is an eclectic combination of flavours. Muttamala, which resembles yellow noodles, with its intricate loops made of egg yolk and the Pinjanathappam, an egg-white pudding, makes for the ultimate dessert. Although this Malabar delicacy makes use of minimalist ingredients, a bit of care is necessary to get the dish right.
And the result is a masterpiece!
Sugar: 750 gms
Milk: 1 cup
Muttamala: Method of Preparation
Take 25 eggs and use two bowls to separate the egg whites and yolks. Set aside the egg whites and strain the yolks. Next make sugar syrup by boiling sugar and water until it is the right consistency (one string consistency). Strain the egg yolks (using a cup with holes) in a circular manner into the hot syrup to make a netted necklace of yolks. When the muttamala is ready, sprinkle some water for the easy removal of the yolk nets from the syrup. If they are clumped together, separate gently and keep aside.
Pinjanathappam: Method of Preparation
Add the saved egg whites, sugar syrup and one cup of milk and blend in a mixie or blender. Now take a plate and apply some ghee on it. Keep the plate inside a steamer for boiling. Next pour the liquid from the blender on to the plate. Close the lid of the vessel and steam the mixture for 10 minutes. Pinjanathappam is ready. Slice into small square pieces and serve. Serve Muttamala and Pinjanathappam together.