Separate the yolks and whites of the egg. Keep the
whites for kinnathappam.
Strain the egg yolk through a muslin cloth into a clean
Clean a coconut shell and make a very small hole at
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 5. all the scum.
Remove it from the fire and strain through a muslin
Heat it again and make syrup of one string
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
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
Arrange the mutta mala or the garlands in a large plate
and put kinnathappam in the middle.
the left over syrup can be used for
Method for Kinnathappam:
Beat the egg whites well.
Cool the mutta mala syrup and add it to the egg white.
Beat till frothy. Add cardamom powder.
Heat water in pressure cooker.
Grease a wide vessel and pour in the beaten egg white.
Steam it in the pressure cooker till firm.
Remove and cool.
Cut into diamond shaped pieces and serves with the
Note: Duck eggs are better because the yolk will be red