Maa vilakku | Maavilaku maavu recipe | Rice flour Lamp is a traditional South Indian offering /neivedyam / prasadam prepared with rice flour, country sugar / powdered jaggery and ghee.
When do we make Maavilaku?
Maavilakku (Rice flour lamp) is prepared during many special & auspicious occasions. In Tamil tradition, Maa vilakku is widely prepared during Aadi month (preferably first or third velli (Friday)) for Amman, in purattasi month Maa vilakku is prepared on Sani (Saturday) for Perumal. We also make it on Thai velli (Friday). I heard from friends that it is also prepared during karthigai deepam.
Can I use store-bought rice flour?
Traditionally homemade rice flour is prepared for maa vilakku, but fine-textured store-bought rice flour can be used. We generally grind damp rice to make flour but store brought rice flour will be dry so you will need extra ghee for making maavilakku. Also pulse the store-bought rice flour 1/2 twice with powdered jaggery for easy binding. Avoid grinding, as it will make the flour lumpy
During my childhood days the fact that Amma makes edible lamp always amazed me. I will be all excited to sit next to her and watch Amma make the dough with a dent in the middle to pour ghee and place wick. Though it is an edible vilakku (lamp) we apply kumkum and place flowers near it when we offer it to god. Since maavilakku tradition is not followed in my husband’s family I have never made Maa vilakku. This year when Amma came to visit us I asked her to get some country sugar from India to make Maa vilakku, and made it for Aadi velli.
How to store maavilakku?
Maavilakku stays good for many days at room temperature, so no need to keep it in the fridge or freezer.
Follow Traditionally modern food Instagram page for daily meals Ingredients: Raw rice / Sona masoori rice - 1/2 cup Water - 3/4 cup (to soak) Country sugar or powdered jaggery - 3/4 cup (adjust according to the flour- refers notes) Cardamom powder - 1/4 tsp Ghee- to knead the lamp (3 teaspoon approx) How to make Maa vilakku recipe with step by step pictures:
Rinse the raw rice well for few times
Soak the rice for at least one hour
After an hour using a colander, drain the water and discard
Spread the rice with hands and slightly tilt and keep colander to discard the excess water
Spread the rice on a towel and let it dry for 12 - 15 minutes. Excess water will be dried but If you take the rice in your hand, slight moisture (dampness can be felt in hands)
Grind it immediately in a mixie for a smooth rice flour
Place a parchment paper or a wide plate and sieve the rice for a smooth rice flour
If you get lumps crush it with hands and grind the lumps and sieve again Transfer the smooth rice flour into a maavilakku plate
Add country sugar and mix well
Mix well the moisture in the country sugar helps for kneading
Add cardamom powder and mix well
After the mass of flour holds shape add little ghee and mix well
If you want the maa vilakku to hold shape after storing use unmelted ghee but if you prefer powdered maavu use melted ghee
I added around 3 teaspoon of melted ghee and kneaded
Split into two equal portion and roll into a ball or lamp shape
Make a small dent at the top for lighting the lamp
Add ghee in the dent and keep panju thiri
We make a garland by combing panju thiri and keep kumkum in between and place it around the maavilakku
Maavilakku is ready for deepam / pooja
