Usually we prepare kozhukattai/dumplings with rice flour and sugar or jaggery for karthigai Deepam. As all of us eagerly looking for healthier food, I prepared 3 varieties of kozhukattai / dumplings one with Rice flour, other with Ragi/Finger Millet flour and the last one with Kambu/Pearl Millet flour. Moreover I have shaped them as Deepam / Diya and also lit the lamp with ghee/clarified butter and a cotton wig.
CLICK HERE for Kozhukattai / Dumplings recipe
Taking this to Fiesta Friday#150 hosted by Angie@thenovicegardener.

Edible Millet Lamps – Karthigai Deepam Special
For sweetness I have infused sugar with rice flour, organic brown sugar in Ragi/Finger millet flour and powdered jaggery with kambu/pearl millet flour. Let me share the recipe…
Rice Flour Lamp

Rice Flour Lamp – Karthigai Deepam Special
Ingredients:
- Rice flour (store bought) – 1 cup
- Sugar – ½ cup
- Hot boiling water – ¾ cup
- Salt – ¼ tsp
Preparation:
- Take rice flour in a wide mouth bowl, add the sugar and salt, mix it well with your hands.
- Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
- Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
- Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.
Ragi / Finger Millet Lamp

Ragi / Finger Millet Edible Lamp – Karthigai Deepam special
Ingredients:
- Ragi / Finger Millet flour – 1 cup
- Organic brown sugar – ½ cup
- Hot boiling water – ¾ cup
- Salt – ¼ tsp
Preparation:
- Take ragi flour in a wide mouth bowl, add the organic brown sugar and salt, mix it well with your hands.
- Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
- Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
- Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.
Kambu / Pearl Millet Lamp

Kambu / Pearl Millet Edible Lamp – Karthigai Deepam special
Ingredients:
- Kambu / Pearl Millet flour – 1 cup
- Powdered jaggery sugar – ½ cup
- Hot boiling water – ¾ cup
- Salt – ¼ tsp
Preparation:
- Take kambu/pearl millet flour in a wide mouth bowl, add the powdered jaggery and salt, mix it well with your hands.
- Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
- Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
- Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.
I prepare this for the second day of our Karthigai Deepam – 2016 and CLICK HERE to check out my first day karthigai Deepam – 2016 celebrations.
Wow Edible Deepam 🙂 are so vibrant and look so Yummy !
Thanks a lot Dear. Your words are so encouraging 🙂 Happy Weekend.
I love this idea, totally unique!
I love the idea of edible lamps, they look adorable! Thanks or sharing with Fiesta Friday.
This is incredible! I’m assuming you have to blow out the flame first before eating?
Yeah. Actually for this festival is festival of lights. We lit lamps and offer rice flour dumplings to god and perform pooja. I combined both light and dumpling together, after pooja once the oil in lamp is completely emptied, we starting this.