Maavilakku

Sift the rice flour into a bowl. Often, the rice flour can be made by soaking, drying & grinding white rice.

Once the rice flour is sifted, add in butter ghee (clarified butter).

Add in the cardamom (elachi) powder.

Using your fingertips, rub the butter ghee (clarified butter) into the flour to resemble a breadcrumb texture.

Add in the condensed milk.

Combine the ingredients using your hands, it should begin to mould together by forming a stiff texture.

Mould the dough together into a stiff ball.

The dough may be left in the shape of a ball or you may shape it into a lamp like I have.

Next, use a teaspoon or a tablespoon, depending on how big you want the indent to be in the lamp & gently press the spoon into the dough. Be sure to secure the sides with your other hand as too much pressure may cause it to crumble.

Carefully remove the spoon & you should have an indent on the lamp. You may use your fingers to mould the indent to make it deeper if preferred. The indent is made to hold the butter ghee (clarified butter) or vegetable oil so that it can be lit.

This lamp can be stored in the refrigerator until ready to be used.

Once you are ready to light the Maavilakku, place it onto a tray & decorate if preferred. Pour butter ghee (clarified butter) or vegetable oil into the indent that was made with the spoon.

Next, take a piece of cotton wool & slightly dip it into the butter ghee or vegetable oil, rub it in-between your palms & twist if needed to form a wick.

Place the cotton wool wick into the indent, with one side of the wick in the butter ghee or vegetable oil.

Light up the wick for your prayer.

This Maavilakku keeps well in room temperature for 3 days. Store in the refrigerator to extend shelf life for another 2 days. Freezing is not recommended.

As it is made with raw rice flour, consuming too much of it in one day will cause stomach ache so ration your daily intake.