'In this video, I have shown how to make maa vilakku recipe using store bought rice flour / Idiyappam flour. This is an easy and quick version without making homemade processed rice flour using raw rice/maavilakku maavu. In Tamil nadu, Maavilakku is prepared for mariamman during aadi month, thai month, Purattasi and Karthigai deepam festival. In this recipe, I have used store bought idiyappam flour, jaggery, cardamom and honey. Please check the link below for detailed recipe and more tips. http://www.chitrasfoodbook.com/2013/11/maavilakkumaavilakku-maavu-recipe.html INGREDIENTS (1 cup - 200ml) To make the flour/maavu Store bought rice flour - 1/2 cup Grated jaggery – 1/2 cup ( Add 1 to 2 tbsp more for additional sweetness) Thick Ghee – 2 tbsp (6 tsp, unmelted,thick ghee) Honey - 1/2 tbsp ( 1.5 tsp) Cardamom powder - 1/2 tsp To make lamp Thread/thirinool - 1 no Ghee - 2 tsp(melted) Kumkum and turmeric - little METHOD Take the rice flour and grated jaggery in a mixie jar.Pulse it 3-4 times.Do not grind continuously.But make sure,they are mixed well without any lumps. ( I got this tip from sharmi’s blog, thank u sharmi .)As the rice flour is dry , it will absorb all the moisture content from jaggery. Remove in a plate. Make a dent and add the thick,unmelted ghee.(The key here is if you use melted ghee,u can shape it easily but later on as the ghee hardens, maavilakku will also become hard.So if you use unmelted ghee, maavilakku will stay soft without losing its shape and taste). Initially add 1 tbsp and mix well. Again add 1/2 tbsp more ,mix well. Add 1.5 tsp honey and mix well. Try to make a ball. Roll it tight between two hands. If it cracks, seal it with fingers. As you roll tight, jaggery will melt because of the heat of your hands and it will make a smooth ball. Make a smooth ball without cracks. Make a small dent in the center using your pointer finger for pouring ghee. Seal with fingers if any crack appears.( I used overall 2 tbsp unmelted ghee) Apply turmeric and kumkum on all the sides .Put the thread and lit the lamp.Keep a flower nearby and offer to God. Note Maavilakku stays good for a week in room temperature.I have seen people keeping it for months by freezing it. When u freeze the dough, bring it to room temperature before u consume. My mom never use water or milk to make the dough as it reduces the shelf life. But if you are concerned about adding ghee OR if you can consume it immediately, you can add water or milk to make the dough. You can add more honey if you want to reduce ghee. But reduce the quantity of jaggery accordingly. Using unmelted , paste like ghee is more important for maavilakku to hold its shape for long time. If you add more jaggery , it may leave water and maa vilakku will lose its shape. For making home made wet rice flour,wash and soak the raw rice/maavu arisi for 30 minutes.Drain the water and spread it on a paper for few minutes. Remove and powder it nicely.Sieve the flour and proceed as mentioned above.To see the step by step pictures , please click this link.Remember if you are using homemade rice flour, quantity of jaggery and ghee used would be less.'
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