Kozhakattai maav deepam – Edible deepam.

Kozhkattai maav edible deepam.

Deepavali, karthikai deepam, varamahalakshmi pooja, all have lamps as the main feature. Lamps are lit every day as an element of prayer. Metal, clay, chocolate, edible dough all feature as diyas/ deepam through the festival season. Lit with a wick soaked in oil or ghee, the lamps are an integral part of these festivals

Significance if deepam in festivals

Lamps are lit in any part of the world to dispel darkness. Darkness is compared to jealousy, greed, anger and negative thoughts. Lighting the diya /deepam brings forth clarity if thought removing these vices. It signifies goodness and purity. Lighting the lamp, therefore, propels one from negative thoughts to one with a  positive outlook.

Edible deepam

Unique shapes and styles add fun to daily cooking. It is the creativity that we channel in when making it look different. Food is another favourite canvas that we can play with. Once you know how to handle the basic ingredients it is literally what you like to shape it as. Edible deepam is commonly made with chocolate, raw pounded wet rice and cooked rice flour. So here is one we have that you can save.

Kozhakattai maav edible deepam.

This recipe is a lesser-known one among edible lamps. For Karthigai deepam, this agal velakku shaped deepams are made using this dough which has no added salt. A small disc of dough is added at the bottom as a plate. It is used for prayers. 

It is however the simplest one you can make once you have mastered the making of the kozhakattai maav. Kozhakattai maav is nothing but soft kneaded rice flour with a pinch of salt. Why is it tricky? The rice flour is gluten-free and hence doesn’t stick well when forming the dough. This makes the dough easily break. I have included a step by step pictoral to making this dough and followed it up with a few more images of how I shaped the lamp. In the recipe card are also the detailed recipe and the measurements of the ingredients.

Kozhakattai maav deepam

Small oval shaped edible lamps made with gluten free rice flour are beautiful offerings for the festival season.
Prep Time 10 mins
making time for the lamp. 30 mins
Course Snack
Cuisine Fusion, gluten free, Indian, South indian

Equipment

  • mixing bowls and spoons.

Ingredients
  

  • 1 cup Raw rice flour
  • 2 cups hot water
  • salt to taste ( approximately, 1/2 tsp)
  • 1 tablespoon Sesame oil

To light the lamp

  • ghee / clarified butter ( as needed)
  • cotton wicks.

Instructions
 

  • Roast the storebought riceflour till titis aromatic.
  • Add the flour to a mixing bowl.
    roasted rice flour.
  • Boil the water with the salt.
  • Add the water 1/4 cup at a time into the rice flour.
  • Mix with a fork.
    Kozhakattai maav
  • Add just enough water till it looks like it is coming together.
    kozhakattai maav
  • Cover and leave it for 10 minutes.
  • Knead the warm dough after 10 minutes till it is smooth.
    kozhakattai maav
  • Grease your palms with the oil if necessary.
  • Pinch of lemon sized balls off this dough.
    edible deepam.
  • Make a depression in the centre and shape the lamp.
    kozhakattai maav deepam.
  • Place a tsp of ghee in the lamp depression and add a cotton wick.
    Edible deepam - Kozhakattai maav deepam
  • Light the lamp as you would a normal oil lamp.
    Kozhkattai maav edible deepam.

Notes

If you plan to shape and have these lamps, then place the shaped lamps in a steamer and steam for 15 minutes. the fill it up with sweet jam or chutney. Use almond slices as wicks.
The lamps shown above are also edible, but we have used them for prayers only.
Keyword Edible lamps
Tried this recipe?Let us know how it was!

Hope you like and enjoy reading through our posts. Leave us a comment on how you made the recipe if it was successful or not if you like to offer any modifications or we could try and sort out the difficulties with the kozhakattai maav.  Subscribe to our blog to receive regular updates on our new recipes and adventures. Stay for a while and check a few more ideas too.
See you at the next post, stay safe.

 

 

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Amrita Roy
Amrita Roy
3 months ago
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Edible deepam sounds interesting. I have never made one. Making with rice flour is tricky but you have beautifully explained it with pics. Just curious to know so after the cotton wick is burnt, can we eat that?

Mayuri Patel
3 months ago
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Interesting edible deepam Seema. I remember my grandmother would make small deepams from wheat flour but we didn’t eat them. One question.. do you steam the used deepams?

Preethicuisine
3 months ago
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These edible Deepam made me nostalgic. I remember my grand mom and mom making them at home. Beautifully explained.So many childhood memories are associated with this.

Archana
Archana
3 months ago
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This deepam can be eaten or discarded? How very interesting. I will prefer to eat them so will steam them as you suggested. Love them!! The Maharashtrians make out of wheat flour. So many parallels in our customs and we just look for differences.

Jayashree T.Rao
3 months ago
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Good to know about these traditions Seema. They look good and nicely made. We make with desiccated coconut and jaggery during some festivals.

Sasmita Sahoo
3 months ago
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ahaaa these Edible Deepam looks interesting Seema. I have heard about these but of wheat flour. With rice flour its is again new one. Such a beautiful offerings for the festival season !

Kalyani
2 months ago
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Very interesting share, Seema. I had heard about the pachunmaavu vilakku done during aadi or purattasi. This kozhukattai deepam looks fantastic , esp with leftover kozhukattai maavu outer cover

Sowmya
2 months ago
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I remember my mother making these edible deepams. Your step by step pics have explained the process very well. The deepams look so beautiful. Bookmarking this!

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