Skip to main content

Maa Vilakku - Diya with rice flour - Karthigai recipe

Maa Vilakku is a typical sweet that makes a healthy prasadam filled with raw rice, jaggery and ghee. Perfect for poojas with simple ingredients. Maavilakku brings so many memories while growing up. Both my mom and Grandma never skip a special Poojas  without some prasadam. This maavilakku is one among them and it wasn't like a prasadam we had this maavilakku as an evening snack.

Maa Vilakku recipe - Maa Vilakku maavu (dough) with step by step instructions and pictures - Maa Vilakku is a typical sweet that makes a healthy prasadam filled with raw rice, jaggery and ghee. Perfect for poojas with simple ingredients. This maavilakku recipe produces a dough with smooth consistency similar to that of athirasam dough. Maavu raw rice will work perfectly for maavilakku. You can also use foxtail millet rice, to prepare maavilakku. It's important to soak the rice properly and drain the water completely before powdering. And always, don't forget to sieve the powdered rice flour. The powdered rice flour is again mixed with the powdered jaggery to make the dough.



It's easier to prepare the dough and shape the vilakku. Today, many of us are opting for quick and easy prasadams for poojas that come in ready made mix. In ready to cook products they add too much preservatives and sugar for preserving and there is no taste or any health benefits. Try to prepare homemade foods for your kids with healthy ingredients. There is no doubt that all of our traditional foods are full of healthy ingredients that is essential for us. Our traditional sweets like sweet pongal, jaggery based kheers, maavilakku.. are not only healthy, but they are also tasty. They are the perfect snack replacement because they loaded with antioxidants and minerals.

This maavilakku recipe produces a dough with smooth consistency similar to that of athirasam dough. Maavu raw rice will work perfectly for maavilakku. You can also use foxtail millet rice, to prepare maavilakku. It's important to soak the rice properly and drain the water completely before powdering. And always, don't forget to sieve the powdered rice flour. The powdered rice flour is again mixed with the powdered jaggery to make the dough. If you add more jaggery, then it becomes a gooey and sticky dough. The best way to learn how to prepare maavilakku is to just practice with 1/4 cup of rice. If you make mistakes, do not leave your work as it is. You will learn more with each and every mistake and try to prepare it again. I hope you will follow the instructions and prepare this maavilakku for your poojas.


Checkout my other Prasadam recipes

Maa Vilakku Recipe Details

Print Friendly and PDF



Maa Vilakku is a typical sweet that makes a healthy prasadam filled with raw rice, jaggery and ghee. Perfect for poojas with simple ingredients.

Prep time : 2 hours
Cook time : 20 minutes
Category : sweet / prasadam
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup raw rice
  • 1/2 cup jaggery
  • 2 cardamom
  • 2 tbsp ghee
  • 1 cotton wick
Cooking Directions
  1. Wash the raw rice for 2 to 3 times in water and soak it with 2 cups of water for 1 hour.
  2. After 1 hour, drain the water completely using a strainer and spread the rice in a white cloth for 10 minutes.
  3. Once dried, transfer the rice to a big mixer jar and grind the raw rice on high speed for 1 minute. grind  until it's a fine powder.Place a fine strainer over a newspaper or polythene sheet and add the ground raw rice powder.
  4. Sift the flour until small chunks remain.
  5. Measure and add the powdered jaggery to the same mixer jar and pulse it for a second.
  6. To this powdered jaggery add the ground rice flour and cardamom. Pulse it for 2 to 3 times and transfer the dough to a mixing bowl.

  1. Mix the dough with your palm gently and make a smooth ball.
  2. In the centre of the ball, make a hole deep enough to add ghee to light the lamp.
  3. Place the cotton wick inside the lamp and add 1 to 2 tbsp ghee in the centre. Light the lamp and place it in a plantain leaf or in a plate.


Maa Vilakku with step by step photos 


Start with the raw rice. Wash the raw rice for 2 to 3 times in water and soak it with 2 cups of water for 1 hour.
 

After 1 hour, drain the water completely using a strainer and spread the rice in a white cloth for 10 minutes.


Once dried, transfer the rice to a big mixer jar and grind the raw rice on high speed for 1 minute. In between, scrape the sides and grind  until it's a fine powder.


Place a fine strainer over a newspaper or polythene sheet and add the ground raw rice powder.
Sift the flour until small chunks remain.



Add 1/4 cup of rice flour and add the powdered jaggery to the same mixer jar and pulse it for a second.  (If you add the jaggery alone, it will stick to the mixer jar and won't get powdered well so I have added some rice flour).


To this powdered jaggery add the remaining ground rice flour and cardamom.


Pulse it for 2 to 3 times and transfer the dough to a mixing bowl.


Mix the dough with your palm gently and make a smooth ball.

In the centre of the ball, make a hole deep enough to add ghee to light the lamp.


Place the cotton wick inside the lamp and add 1 to 2 tbsp ghee in the centre. Light the lamp and place it in a plantain leaf or in a plate. Check in between to add ghee to the lamp.



Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

Tirunelveli Salna for Parotta - Empty Salna for Parotta and Chapathi

Salna - this flavorful gravy is a super side dish for parotta that everyone will like it. Last year tasted this salna with parotta in a hotel in Tirunelveli. The gravy in this salna has a blend of flavours from the spices. The onions and tomatoes are sauted with ginger garlic paste and slowly simmered in the coconut masala paste for 20 minutes, allowing time to blend everything together.  How to make Tirunelveli Salna To prepare this salna, these are the ingredients you will need 1. Ginger garlic paste - these two are the key for adding flavour. For salna, we have to add a good amount of ginger garlic paste when compared to other gravies. Try to use homemade fresh ginger garlic paste for this salna. 2. Onions, tomatoes and green chillies - these three are the main ingredients for any gravies. I have used both sliced tomato and ground tomato for this salna, as it gives a beautiful colour and taste for the gravy.  3. Chilly powder, coriander powder and garamasala powder - these three a

Vegetable Brinji Rice - Brinji Rice Recipe

Vegetable brinji rice is a popular rice variety in Tamil Nadu which are mostly served in marriages and also in restaurant meals. I like this brinji rice with a kurma and onion raita. 

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi