Maa Vilakku is a special edible lamp made with freshly ground rice flour and jaggery kneaded together as a dough. It is made during special occasions such as Aadi velli, Purattasi sani, Thai month, Karthigai deepam etc. Last time when I visted my native my aunt made maavilakku and took it along when we visited the amman temple….at that instant I decided to post the recipe here as I love maavilakku but totally forgot about it. Yesterday when I was conversing with my friend asking about ideas to post for karthigai deepam she casually said maa vilakku recipe would be apt. And today during a casual talk with my neighbour she said they make maavilakku for karthigai deepam so decided that I should post it for the occassion. So I quickly called up my cousin for the recipe , made maavilakku and clicked it today. I remember those days when we as kids used to fight for the lamp-lit-part(the black part where the lamp is lit) as it tastes so good. It gives me such immense pleasure and satisfaction when I try out traditional recipes and post it here. Yes small deeds big contentment!! Now lets learn how to make traditional maa vilakku recipe.
About Maa Vilakku
Maa vilakku is an auspicious edible lamp made with rice flour and jaggery during. It is placed on a banana leaf with a dent in the middle where we pour ghee, place the wick(thiri) and lit the lamp. We also apply kumkum on all 4 sides of maavilakku and place flowers on/near when we offer to god as shown in the pics.
Storing and Serving Suggestions
This maa vilakku keeps well in room temperature for 3 days. You can keep in fridge and extend shelf life for another 2 days. No freezing recommended.Pin
More similar recipes
Instant nei appam Thinai appam Wheatflour appam Karupatti pori urundai Chocolate pori urundai Nel pori urundai
If you have any more questions on making of this maa vilakku do mail me at [email protected] Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this maa vilakku recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Ma Vilakku Recipe Step by Step
Soft mavillaku ready! Serve it along with coconut pieces, tastes yum!! Pin
Expert Tips
Though the traditional way of making maa vilakku is using freshly pound rice flour…you can use readymade riceflour too but sure will have compromise in taste.If you are using readymade rice flour then for 1 cup of rice flour use 1/2 cup powdered jaggery. Just pulse it once or twice not more than that else jaggery will let out water making the dough sticky and watery too. I didn’t add water at all, but if you feel its too dry then drizzle few drops while kneading the maa vilakku maavu. Keep on kneading till it comes together and forms a smooth dough. The amount of jaggery depends on the jaggery variety too.I used urundai vellam, it may differ slightly if you use achu vellam / paagu vellam. You can even replace gingelly oil with ghee itself. This keeps well in for 3-4 days in room temperature itself. You can even keep it refrigerated but it becomes slightly hard, so bring it to room temperature and then serve it. As its just raw rice flour, consuming more of it the same day will cause stomach ache.
Pin
