Mutta Maala And Kinnathappam

For Mutta Maala: Take the egg yolks and beat them well. Take a n Egg Shell and make a very small hole at the bottom. 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. Heat it again and make syrup of one string consistency. Take the egg 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 vessel gets filed. Reduce the heat and sprinkle a little cold water and then remove the egg strings from the syrup with out breaking them and 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.

For Kinnathappam : Beat the egg whites well. and then add the leftover mutta mala syrup (sugar syrup) to this.Beat well. Add cardamom powder. Steam cook in a bowl.

Cut into diamond shape when cooled and place above mutta maala.