Maavilakku Recipe

Indian festivities – especially the ones down South in the Tamil, Telugu, Malayalam and Kannada regions – are synonymous with prasadam, that is, the food or offering offered to the deities worshipped during a particular festival or auspicious occasion. And the wide variety of the kinds of prasadam that is whipped up by each household is nothing short of magnificent. Right from a sweet drink like panakam, to decadent doughy edibles like the chalimidi, the list is endless. One such prasadam preparation is the Maa Vilakku or maavilakku).

Maavilakku is made during occasions like aadi velli,purattasi sani, karthigai deepam, etc. The dish is actually an edible lamp made of fresh ground rice flour, oil, and jaggery. Once offered and worshipped, the lamp is eaten as prasadam. Needless to say, it is truly a unique kind of recipe. Here’s how you can make the maavilakku at home.

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Maavilakku Recipe

Edible lamps made of rice flour and jaggery.

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Prep Time

130 minutes

Cook Time

5 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cup Raw rice pacarisi
• cup ¾jaggery
• 2 cardamoms
• 2 tsp ghee
• 2 tsp gingelly oil sesame oil

Prep Time 130 minutes Cook Time 5 minutes Servings MetricUS Imperial Ingredients 1 cup Raw rice pacarisi cup ¾jaggery 2 cardamoms 2 tsp ghee 2 tsp gingelly oil sesame oil

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Instructions

1. Rinse the raw rice twice, and soak it in water for 1 hour.
2. Drain water completely and allow the rice to dry for 30-45 minutes. Transfer into a mixer.
3. Grind it to a fine powder in a blender in batches and sieve it until you get a rava like mixture. Now add it to the next flour batch and grind it again.
4. Take sieved rice flour, jaggery, and cardamom in a mixer and pulse it once or twice.
5. Transfer the mix to a mixing bowl and leave it aside for 10 minutes.
6. Start kneading till you get a soft smooth dough.
7. Then add the gingelly oil and mix well. Roll it like a ball and transfer it to banana leaf.
8. Using a tumbler slightly press to get a dent in the middle.
9. Add ghee in the dent and light the lamp.
10. Serve it along with coconut pieces.

Feature Image: Sangita’s Cookbook