Jyothi Pindi

Jyothi Pindi/ Maa Vilakku

I was wondering what I could contribute to JFI hosted by Santhi focusing on Flour this month. Thanks to Anupama for posting about the Marathi tradition of cooking Puran during the month of Shravan as it reminded me of this South Indian traditional recipe that is done during many festivals and family traditions.

This is my mom’s recipe for the Jyothi Pindi…

Ingredients:

Roasted Chana Dal/Dalia finely powdered and sifted – 200 grams

Rice flour – 100 grams

Jaggery (grated) – 100 grams

Home-made Ghee – 100 grams

Cardamom powder – 1/4 tsp

Pumpkin seeds (coarsely crushed) – 1 tsp

Cashew nuts (finely chopped) – 1 tsp

Method:

1. Dissolve the grated jaggery in 100 ml of water and strain to remove dirt and dust particles. Simmer the jaggery water till it starts boiling and remove from heat.

2. Now pour half amount of ghee and stir in both dalia flour and rice flour alternatively in small quantities.

3.Finally mix in the remaining ghee,cardamom powder and pumpkin seeds and incorporate them into the jaggery flour mixture to form soft dough.

This step takes some patience but it’s worth it :-)

The dalia flour gives the soft silky texture whereas rice flour gives the strength and hardness to the jyothi so you can adjust the texture of the dough by adding little amount of either of the flour to get the texture you prefer. But take care that you don’t add too much of it and lose the ratio balance.

4. Now you’re all set to make jyothis out of the dough. The dough will be very pliable and forgiving if you have got the right texture. You can either make rectangular ones as seen in the picture or small diyas like Anupama. Once you have given the basic shape make a small dent to accommodate ghee for the wick. Soak the cotton wick in the ghee for 10 min and then light them for better and even glow. :-)

The entire process is rewarded during the lighting of the Jyothi when the brightness of it spreads rays of happiness and joy in everyone.

Served with a dollop of ghee and love… It’s just a piece of heaven.

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25 Responses to “Jyothi Pindi”

  1. santhi Says:

    what a unique entry this is….
    I absolutly adore it.

    Thank you for the entry..

    Welcome to my blog Santhi! Thank you for stopping by!

  2. Anupama Says:

    Very nice recipe Arsu and so nice of you to mention my name in your post

    Thanks.You deserve it  Anupama :-)

  3. shilpa Says:

    wow.great entry for the event.

    Thanks Shilpa! 

  4. sudha vinodh Says:

    Arsu, this recipe brought back memories of my childhood..we used to get to eat them when ever we used to visit mom’s village during festivals..we call them MA VILLAKU.Great entry for the JFI Event arsu..Thanks for sharing.

    Thanks for your heartfelt appreciation Sudha! 

  5. sudha vinodh Says:

    Arsu, this recipe brought back memories of childhood..we used to get to eat them when ever we used to visit mom’s village during festivals..we call them MA VILLAKU.Great entry for the JFI Event arsu..Thanks for sharing.

    Missing all those moments and fun here isn’t it Sudha :-(

  6. Arjuna Says:

    Great entry Arsu! Beautiful presentation.

    Welcome to my blog Arjuna! Thanks for your sweet words!

  7. Ashwini Says:

    What a beautiful entry for JFI….are these made for Diwali in particular or other festivals?

    In TamilNadu, We prepare this delicacy during summer festival worshipping Goddess Mariamman and for Vasavi Jayanthi, birthday of Kannika Parameshwari Amman. 

  8. vineela Says:

    Hi Arsu,

    My grand mom used to do this for “god”.
    Really nice entry that you choosed for JFI with beautiful picture.
    vineela

    Thanks Vineela! I am glad you like it. 

  9. Archana Says:

    This post totally stands out, very unique !!!! Never heard of of it Arsu, i just loved your post. Thank you

    Thank you for the sweet words Archana!  :-)

  10. Priya Says:

    WOW….the Jyothi pinci looks wonderful. I miss this tradition here, my mother was so particular abt it, will try it out soon myself :-)

    My mom was also particular about it, at first i was hesitant fearing all those ‘what ifss..’ but my mom encouraged me and gave clear instructions and i am happy that it turned out good :-) 

  11. BDSN Says:

    The pic looks fab Arsu!!! And those flowers looks very neat!! what r they?
    Can the pumpkin seeds and dalia flour be purchased from the Indian grocery?
    And one more thing..can the pumpkin seeds be ommited if not avl?

    Thanks BDSN! :-)… Those are real flowers (chrysanthemum) from my home container garden :-) ….Btw, I prepared the dalia flour at home I am not sure whether dalia flour is readily available but u do get pumpkin seeds at Indian grocery. Of course you can omit the pumpkin seeds if it’s not available.

  12. menutoday Says:

    Hi Arasu,
    A good traditional Entry for JFI#4. Thanx for sharing. We too prepare and we call it as ” MAVILAKKU”.

    Hi MT. Thanks for the encouraging words :-) Is your recipe the same or is it different?.. because back in my hometown Tamilnadu, the recipe slightly varies depending upon one’s family tradition like the flour they use and sugar instead of jaggery etc.,

  13. Sumitha Shibu Says:

    What an entry!It looks so beautiful.Arsu can you tell how to make dalia powder as in due to soak the chana dal and then roast them or roast them without soaking?and do you use oil for frying?

    Dear Sumitha,

    Thank you, I am glad you like it. The roasted chana dal is readily available in the Indian Grocery labelled as “Chana Dalia” or “daliya” all u need to do is just powder it into very fine flour using the mixie.Check out Indira’s illustration about this here

  14. Sumitha Shibu Says:

    What an entry!It looks so beautiful.Arsu can you tell how to make dalia powder as in due to soak the chana dal and then roast them or roast them without soaking?and do you use oil for frying?Thanks Arsu!

    Dear Sumitha,

    Thank you, I am glad you like it. The roasted chana dal is readily available in the Indian Grocery labelled as “Chana Dalia” or “daliya” all u need to do is just powder it to into very fine flour using the mixie.Check out Indira’s illustration about this here

  15. santhi Says:

    well Arsu, urs is a sweet.
    I considered it as a special entry and am going to complete the roundup with urs it being sravana masam (Auspicious month)..
    Thats the reason it was not included in the sweet part.
    Hope u understand..
    Oh Santhi I feel honoured :-) So sweet of you..I totally love the idea of having two different sections for the sweet and savoury. Great job and eagerly awaiting to see the second part. Cheers!

  16. Annita Says:

    Looks really tempting Arsu..Wonderful!!

    Thanks Annita! I appreciate your time and kind words

  17. RP Says:

    Wow!! Beautiful!

    Thanks for stopping by RP. Do come back often. 

  18. Arjuna Says:

    Hi Arsu,
    Can you send me a mailnote from your id to krishnaarjuna@gmail.com? I will send the details of Vermont trip as a reply.

  19. sudha vinodh Says:

    Arsu, where are you? long time no see..hope everything is well…

    Thanks for the concern Sudha. Everything is fine. I am out for a vacation. Will come back soon with more zeal.

  20. Priya Says:

    Hey Arsu,
    Havent seen you for quite sometime ! Looking forward to your recipes and creative pics

    Thanks for the love and support Priya. Will come back soon after a vacation.

  21. Asha Says:

    Happy Ganesha Chathurthi !!
    This recipe could make Ganesha’s day, wouldn’t it ? It would definitely make mine :)Thanks…

    Welcome to my blog Asha! I am happy that you liked it. Thanks for stopping by.

  22. sailaja Says:

    What a wonderful recipe and entry, Arsu. I know this recipe needs some time and patience and like you said, its worth the effort..:):)

    Welcome to my blog Sailu,thanks for stopping by and encouraging.

  23. deconstructacon Says:

    Wow! you make everything look so easy and delicious. thanks

  24. Alisa Says:

    Now my husband will be wery happy, because I cook it now! Thank you for intresting blog!

  25. Sampada Says:

    i am visiting your blog first time…jyoti pindi sounds delicious…i wanna try it…uphere in U.S. i always have a hard time trying to find ingredients…one of my friend introduced me to a great resource http://www.myethnicworld.com and i thought that i pass great along as well.


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