Mutta maala

Ingredients

• Egg yolks     -     15 (remove the egg yolks carefully from the egg white, keep the egg whites aside)
• Sugar     -     2  1/2 cup
• Water     -     3 3/4 cup
• Egg white     -     1 Tbsp ( to clean impurities in sugar syrup )

Method

Put the egg yolks to a strainer and sieve it (to remove the excess egg white,if any ). Beat it well with a spoon for a minute. keep it aside.
Add sugar to the water in a wide pan, and bring to boil. Reduce the flame and heat it to bring the sugar syrup to one string consistency (add one table spoon egg white to the sugar syrup, leave it for a minute or two and remove the egg white from it. This is to remove any visible impurities in the sugar syrups).
Move the egg yolk into a bottle with a very small hole. Make it into high flame when it starts to boil. Then slowly pour the egg yolk continuously to form thin threads. While poring rotate the bottle in a circular motion. Make sure the opening of the bottle is very small so that you can get very thin threads. Otherwise you will not get very thin thread. Reduce the flame and sprinkle little amount of water (2 -  3 table spoon) to the sugar syrup and remove the mutta mala slowly from the sugar syrup. Repeat the process with the remaining egg yolk using the same sugar syrup.

For the egg white pudding

Ingredients

• Egg whites     -     15
• Sugar syrup    -     (remaining sugar syrup from the above step), cooled
• Milk powder    -     4 Tbsp
• Cardamom powder     -     2 pinch
• Ghee (clarified butter)     -     2 Tsp

Method

Blend together the above ingredients except ghee in a blender. Grease a bowl with 2 Tsp ghee, pour the blended mixture to the bowl and steam it till cooked and firm for about 20- 25 minutes. Cool it completely at room temperature. Cut it to pieces in desired shape. Move it to serving plate and top it with mutta mala. Garnish with cherries and serve.