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Mutta mala
Egg yolk threads in syrup
മുട്ടമാല: golden egg-yolk threads set in hot syrup, served with a steamed pudding of the whites
Mutta mala, the egg garland, is the showpiece sweet of Malabar Muslim kitchens: a nest of shiny golden threads on a wedding table in Kannur or a festive iftar spread in Kozhikode. Yolks are poured in a fine stream through a pierced coconut shell or a squeeze bottle into simmering cardamom syrup, where they set instantly into strands. Nothing is wasted; the whites are beaten with sugar and steamed into a soft, white pudding called mutta surka, and the two are served side by side. Mutta mala is sweet, rich and silky with a gentle eggy flavour; the pudding is light and wobbly. This is vegetarian with egg, not vegan. The common mistake is syrup that is boiling hard: the strands break up into crumbs. Keep it at a gentle simmer. Chef's tip: strain the yolks through a fine sieve twice; any bits of white or membrane clog the nozzle and make the threads break.
- Total time
- 60 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the syrup
- 10 ½ oz sugar
- 2 cups water
- 4 green cardamom podscrushed
For the threads
- 10 egg yolksstrained twice
For the white pudding
- 10 egg whites
- 2 ⅞ oz sugar
- ½ tsp ground green cardamom
- 1 tsp ghee for greasing
- 10 cashews (optional)halved
- 1 tbsp raisins (optional)
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Method
0/8 doneStep 1: Put 10 ½ oz sugar, 2 cups water and 4 green cardamom pods in a wide, deep pan and bring to the boil over a medium heat, stirring until the sugar dissolves. Boil for 5 minutes into a light syrup, then lower to a gentle simmer.
8 minStep 2: Pour 10 egg yolks into a squeeze bottle with a fine nozzle (or a coconut shell or paper cone with a 2 mm hole).
2 minStep 3: Hold the bottle about 5 cm above the syrup and squeeze in a thin stream, moving in quick circles to make a loose nest. The strands set within seconds.
3 minStep 4: After about 1 minute, when they are firm and glossy, lift the nest out with a skewer or slotted spoon and lay it on a plate. Splash with a spoon of cold water so the strands separate. Repeat with the rest of the yolks.
15 minStep 5: Beat 10 egg whites with 2 ⅞ oz sugar and ½ tsp ground green cardamom just until foamy and the sugar dissolves; do not whip to peaks. Stir in 4 tbsp of the leftover syrup.
3 minStep 6: Grease a steel bowl or cake tin with 1 tsp ghee for greasing, pour in the whites and scatter with 10 cashews and 1 tbsp raisins.
2 minStep 7: Steam over simmering water, covered, for 15–18 minutes until set and a knife comes out clean.
18 minStep 8: Cool, cut the pudding into diamonds and serve with the mutta mala piled alongside. Keep in the fridge and eat within 2 days.
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 11 g
- Carbs
- 52 g
- Fat
- 11 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mutta mala take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of green cardamom pods?
- A pinch of ground cardamom per 2 pods.
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