Jump to Recipe Jump to Video Print Recipe

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

5 from 1 vote

Print Pin Comment

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

Instructions

Rinse the raw rice well (few times)
Soak the rice for at least one hour
After an hour drain the water and discard (using a colander if needed)
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

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Always make two maavilakku as vilakku is prepared in pair
Sona masoori rice requires slightly more jaggery compared to raw rice. Always add jaggery according to the flour
Adjust country sugar/jaggery powder according to the rice flour. Typically we require equal amount or slightly more
Mix rice flour and country sugar well. The key to finding if you have added the right amount of country sugar is when you try to hold the mixture you should able to hold together
Try to make maavilakku immediately after grinding rice flour. Rice flour dried for a longer time might turn lumpy
Rice flour - jaggery can be pulsed once for easy mixing but avoid grinding
If you are using store-bought rice flour don’t miss pulsing it once /twice with jaggery flour as it will be extremely dry
Amount of ghee depends on the flour and your desired maavilakku texture
I have heard from friends that honey can be used for making maa vilakku but as we never did it at home I am not sure about it
Traditionally maa vilakku offering is done with rice flour I am not sure about millet, quinoa or any other flour usage
We prefer melted ghee for maavu. With unmelted ghee, we get a texture like a Urundai which is not done in our home

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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)