Maa Vilakku

Cooks in : 20 min Serves: 2 people

Maa Vilakku or Pindi Deepam is a lamp made of rice flour and jaggery dough into which cow’s ghee is poured and wick made of cotton is lit in it.The tradition of lighting such lamp came from ancient times. The Lamps are lit during the Tamil months of Aadi and Thai  for Ambal, in Purattasi for Lord Venkateswara Perumal and  during Karthigai Deepam for Lord Murugan. I used processed Samai/Little Millet flour for this recipe. Millet is washed and soaked in water for 2 hours, then drained and dried on a clean cotton cloth for 30 minutes in shade. The semi dried grains are made into fine flour. This is known as processed flour.

After the puja is over and the light is exhausted, it is distributed to all. It is believed that the positive rays from ghee reaches the abode of Divine Mother and she showers her kindness on the earth. 


  • 1 Cup Processed Samai/Litte Millet Flour
  • 1/4 Cup Jaggery Powder (heaped)
  • 3 Tbsp Water
  • Ghee for lighting the lamp
  • Cotton Wicks for the lamp.


  1. In a 2 ltr cooker add jaggery powder and water. Let the jaggery melt completely. Cook for a whistle. Release  pressure manually and mix in a teaspoon of ghee and processed millet flour. Mix thoroughly.
  2. It will become a soft dough. Let it rest for 5 minutes. Knead briefly and divide into 2 parts.
  3. Shape them into diyas and pour ghee and cotton wicks. Light the lamps.


1. Kodo/Foxtail/Barnyard millet flours can be used. Make processed flour as mentioned in the main post.

2. Flour quantity may vary depending on the moisture content of jaggery and flour. First add a cup of flour and if the dough is sticky, add some more till you get a soft nonsticky dough.  So it is advisable to keep some extra flour.

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