Name: Maavilakku Recipe | Maa Vilakku Maavu Recipe
Prep time: 20 min
Total time: 80 min
Yield: 4 People
Ingredients: 1 Cup Raw Rice / பச்சைஅரிசி; 3/4 to 1 Cup Jaggery / வெல்லம்; 2 Cardamom / ஏலக்காய்; 2 Pinch Dry Ginger Powder / Sukku; 2 tsp Ghee / நெய் / Milk (Link for Homemade Ghee)

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Maavilakku Recipe / Maa Vilakku Maavu Recipe with step by step pictures and a short YouTube video. If you like the video, please share it and don’t forget to SUBSCRIBE to my channel. This is made by soaking raw rice, pulsing it, then mixed with jaggery, cardamom, kneaded into a dough, shaped like Diya/Vilakku, decorated with kumkum and finally ghee is poured and the vilakku is lit before the Goddess. It is prepared mainly during Aadi Velli, Thai Velli, Puratassi Sani and Karthigai Deepam festivals in Tamil homes. Usually, the raw rice is hand pounded in the home, taken to the temple, made into Maavilakku and offered to the Goddess (Amman), then given to the family members and neighbours as a prasadam. Also, offering this Maavilakku to the Goddess helps to remove all the obstacles in life and gives us a peaceful life.

Check my other Aadi Maasa Month Recipes like

Maa Vilakku Maavu Recipe

Maavilakku Recipe | Maa Vilakku Maavu Recipe

Prep Time

20 mins

Soaking Time

1 hr

Total Time

1 hr 20 mins

Maavilakku Recipe / Maa Vilakku Maavu Recipe is made by soaking raw rice, mixing with jaggery, cardamom, kneaded into a dough, shaped like Diya/Vilakku, decorated with kumkum and finally ghee is poured and the vilakku is lit before the Goddess.

Course: Pooja Recipes

Cuisine: Tamilnadu, South Indian

Keyword: Maa Vilakku Maavu Recipe, Maavilakku Recipe

Servings: 4 People

Author: Priya Santhamohan

Ingredients

1 Cup Raw Rice / பச்சைஅரிசி
3/4 to 1 Cup Jaggery / வெல்லம்
2 Cardamom / ஏலக்காய்
2 Pinch Dry Ginger Powder / Sukku
2 tsp Ghee / நெய் / Milk Link for Homemade Ghee

Instructions

Rinse the rice well and soak it in water for 1 hour. Then, drain the water completely and spread the rice in a cloth, so the excess water gets absorbed. Leave it for 10 to 15 minutes.
There should be little moisture in the rice not completely dry. Now, transfer the rice to a mixer and pulse it to a fine powder. Put the ground powder over a sieve.
Sieve it till you get a rava / sooji like mixture. Also, you can grind the remaining rice particles in the next batch.
To the mixer, add the sieved rice powder, jaggery, cardamom and dry ginger powder.
Just pulse it once not more, else the jaggery leaves the water and the mixture turns into a paste. Transfer the ground mixture to a wide plate or bowl.
Pour 1 or 2 tsp of unmelted ghee or milk to the mixture. Then start gathering the ground mixture and make a ball. The jaggery melts from the heat from your hand, so no need of adding extra ghee, milk or water. It takes about 5 to 8 minutes.
Using lemon or tumbler make a dent in the middle. If there are any cracks seal it with your fingers. Apply turmeric, kumkum on the sides and pour ghee or gingelly oil in the dent. Then place a wick (thiri) and lit the lamp.
Prepare this Maa Vilakku Maavu for this Aadi velli for the pooja.

Recipe Video

Recipe Notes

Tips for Maa Vilakku Maavu

Soak the raw rice for a minimum time of 1-hour at least, so it will be easy for grinding.
Drying the rice for 10 to 15 minutes is a must, only very little moisture is needed for grinding.
Pulse the rice to a very fine powder and sieving is very important to get a perfect Maavilakku Recipe.
The colour of the Maa Vilakku Maavu Recipe depends on the type of jaggery used. Also, use pure jaggery without any dirt.
Don't grind the jaggery, just pulse it once along with rice, otherwise, it leaves the water and dough turns like a paste.
For shaping the Maavilakku, you can use ghee, milk or little honey too. But milk reduces the shelf life. If using honey, reduce the jaggery quantity a little.
Use unmelted thick ghee, so the MaaVilakku holds the shape and stays soft.
Melted ghee makes the shaping process quickly, but the Maavilakku turns hard when the ghee turns thick.
Addition of dry ginger powder helps in digestion and lends a nice aroma too.
It stays good for 4 to d days when kept outside and under refrigeration 10 days. If refrigerated, the Maavilkakku turns little hard, so bring it to room temperature and then have it.
For a shortcut method, readymade rice flour can be used, but there will be a difference in taste and texture.

Maavilakku Recipe

Method for Maavilakku Recipe

Rinse the rice well and soak it in water for 1 hour. Then, drain the water completely and spread the rice in a cloth, so the excess water gets absorbed. Leave it for 10 to 15 minutes.

2. There should be little moisture in the rice not completely dry. Now, transfer the rice to a mixer and pulse it to a fine powder. Put the ground powder over a sieve.

3. Sieve it till you get a rava / sooji like mixture. Also, you can grind the remaining rice particles in the next batch.

4. To the mixer, add the sieved rice powder, jaggery, cardamom and dry ginger powder.

5. Just pulse it once not more, else the jaggery leaves the water and the mixture turns into a paste. Transfer the ground mixture to a wide plate or bowl.

6. Pour 1 or 2 tsp of unmelted ghee or milk to the mixture. Then start gathering the ground mixture and make a ball. The jaggery melts from the heat from your hand, so no need of adding extra ghee, milk or water. It takes about 5 to 8 minutes.

7. Using lemon or tumbler make a dent in the middle. If there are any cracks seal it with your fingers. Apply turmeric, kumkum on the sides and pour ghee or gingelly oil in the dent. Then place a wick (thiri) and lit the lamp.

Prepare this Maa Vilakku Maavu for this Aadi velli for the pooja.
Maa Vilakku Mavu Recipe