Mavilakku மாவிளக்கு

 Mavilakku மாவிளக்கு

My Notes:

  The name Mavilakku (மாவிளக்கு) gives lingering memory and taste of sweetness. It connects to my ancestral hometown சோழவந்தான் ஜனகை மாரியம்மன் திருவிழா. The Mariamman Temple Thiruvzha usually conducted in the month of chithirai/Vaikashi. Being annual school holiday period, the whole extended family would have gathered. It is a joyous occasion for young and old. making daily visits to the temple, for palkudam, theechati, theemithi etc.. Sumptuous meals. Fancy accessories for girls, balloons, toy watches &the best toy shades in the world ;)

Coming to my post,  Mavilakku is prepared on the day when the Deity comes in Chariot around the village. Stops at each house's entrance to accept your offering and give blessings. 

Traditionally rice is washed and then let dried a little bit in the sun.  While the rice is damp, it’s placed in the “ural” and pound using the “ulakkai”. The stone mortar is still used in villages.
The rice flour is mixed with Jaggery and made into Diyas. Filled with Ghee and is lit.
After the offering, it is distributed to all, together with coconut pieces which was broken during the offering. Mavilakku eaten with coconut is an excellent combination. It is mouth-watering, simple but best.

 This age-old tradition of lighting lamp in edible Diya is still practiced. We light the lamp at home or at Amman temple. Made on Fridays in the month of Thai (mid Jan to mid Feb) or Aaadi (mid July to mid Aug). We invite Ambal (Goddess) to our home in the form of 'Jothi'. Slogams of all the three Devis (Lakshmi, Saraswathi & Durga) are recited together with Lalitha Sahasranamam. 
Each wick should have 3 strands representing the 3 Goddess. Even for everyday prayer I use three strands after hearing it from a Ubasagar.
Method:

Ingredients
Rice flour (from raw rice)  - 1cup
Jaggery - 1/2 cup

Steps:
Soak 1 cup of raw rice for an hour. Drain the water and spread the rice on a white cloth for 10 to 15min.
While the rice is damp, make it into a fine powder using a mixie. Use a sieve to get a fine powder.
For one cup of rice flour, use half a cup of powdered jaggery. Mix both using yr fingertips. It may look like crumbs in the beginning and not transforming into a dough. Please don't add more jaggery. Just keep on kneading, you will get the right texture with the warmth from your palm. If you add more jaggery, mavilakku will not be firm enough to hold the ghee. It may be in loose consistency. This is the point to note while making.
Roll into a ball of the desired size. Make a dip and fill with fresh ghee. Light the vilakku.
May  The Goddess bless you all your desires.