A steamed egg-white cake flavoured with sugar and cardamom, traditionally served with mutta maala — fine threads of egg yolk spun through sugar syrup. The two together use the whole egg and form one dish. In some areas Mutta Surka is also called pinjanathappam.

Why are the white and yolk used separately?

It's an elegant use of the whole egg: the whites are steamed into the soft surka cake, and the yolks are spun into the golden maala threads. Serving them together wastes nothing and looks striking.

How do I stop the egg-yolk threads from hardening?

Lift them out of the syrup within a few seconds of setting. Overcooked threads turn tough. Keep the syrup at a gentle simmer, not a rolling boil, and work in small passes.

When is this sweet made?

Mutta Surka with Mutta Maala is a showpiece of Mappila wedding feasts and Eid spreads in north Kerala.

Recipe

Mutta Surka & Mutta Maala recipe (Malabar egg sweets)

By Abdulla K P 26 May 2026 PT45M total

Mutta Surka egg-white cake topped with golden Mutta Maala egg-yolk threads.

This one takes a steady hand

The maala threads are the skill: keep the syrup at a gentle simmer, move the yolk-cone in smooth circles, and lift the threads out within a few seconds before they toughen. It takes a pass or two to find the rhythm — the first batch is practice.

More on Mutta Surka and Mutta Maala in our glossary.

Recipe