• Take rice in a bowl, add ¼ cup of milk to it and Mix well. Let this mixture sit for an hour. Stir it ⅔ times during that time. This is done for the rice mixture to remain wet uniform or else the top portion will get dried and the moisture will settle at the bottom. 
• Let the raw rice hydrate in milk for an hour. Then drain it completely.
• Take the drained rice in a mixer and grind it to a fine powder. Now while grinding, use a Flour Sieve/Salladai/Channi to get a fine powder. The coarse rice can be ground again to get a fine powder.
• After grinding and sieving for 4 times, you will be left with a handful of coarse rice ,which cannot be ground further fine, that can be used to make kheer/payasam later. Store it in a Air-tight Container

To Make Diya shaped dough

• Now to make Diya-shaped dough, add the 2 tablespoon milk little by little to the center of the plate and form a ball out of the flour. Make a oval shaped dough ball and poke two finger in the middle to make a dent for holding the ghee for the diya. 
• Decorate the plate and Diya-shaped dough with Vermillion. Shape Cotton to a Wick and place in the diya's, Add a teaspoon of Ghee and prepare for the Pooja.
• Since amma was doing the Maavilaku for Aadi Krithigai which is special to Lord Muruga, she decorated accordingly and didthe pooja
• After the Pooja, while distributing the prasadam, add ¼ Cup grated coconut to the Rice-Jaggery Mixture, Mix well and distribute