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.

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

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

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

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.