Like I said earlier, this is not really a recipe, but a note for posterity to preserve some of the family tradition. So, let's get on how to make this.
You will need:
- Rice flour - 1 cup
- Jaggery - 1 cup
- Grated coconut - 1/2 cup
- Grated nutmeg - a pinch
- Elaichi / cardamom powder - 1/2 tsp
- Pachai Karpooram / edible camphor - teeny weeny pinch
- Ghee - 3 TBSP
1) Grate Jaggery finely or pound into very small pieces.
2) Mix rice flour, jaggery and coconut well for about 8 - 10 minutes till they finely incorporate into each other. You may need to extend this for 5 more minutes depending on how coarse the rice flour is. Do remember to sieve the rice flour before use.
3) One the jaggery melts with all the kneading, add the ghee, cardamom powder, nutmeg, edible camphor and mix lightly till you get to make a roundel without adding any water. Make a big roundel for distributing as prashad (naivedyam) and a smaller one to light the lamp in
4) Make a dent with your thumb on the smaller roundel and place a ghee soaked wick in the dent. Add a tsp of ghee and light the lamp and complete the pooja. Once the lamp dies down, distribute the roundels as bits of prasadam.