Wooranda or ‘urandai’ is the filling inside gulgula’s made around July and August, primarily for Purtassi and other key Hindu ritual prayers, is with gram dhal, desiccated coconut, elaichi (cardamom) and sugar with biryani dhal or black lentils. In this recipe, black lentils are used for this recipe, but the chefs found that the mixture did not hold as easily as it used to so two tablespoons of condensed milk was used to help bind the ingredients.
How to prepare the Wooranda
For larger quantities increase the ingredients proportionately.
- 1 cup Gram dhal (or lentils of your choice)
- Desired limit sugar
- Half cup desiccated coconut
- Half teaspoon elachi powder
Optional: Condensed milk is recommended, if you have trouble binding the mixture or use as a substitute for sugar.
1. Pre-boil lentils until soft then drain off the excess water and set aside to cool.
2. Combine cooled lentils with all other ingredients to form a soft dough.
3. Refrigerate for 30 minutes until the mixture is slightly firm.
4. Roll into a small ball. Store in refrigerator until use.
The story of Marieamman
In the SABC Newsbreak feature on the 1860 commemoration, the team focuses on the amman or “porridge prayer” that is widely observed by Hindus during the months of July and August. The prayer gives thanks to the Goddess Mariamman for better health and well-being going back hundreds of years to a time in India when people were faced with famine and drought. As the story goes, many children suffered from measles and chickenpox, when Goddess Mariamman appeared and fed them sour porridge, which contains various healing properties.
Director at Natya Ananda Fine Arts Academy – Verushka Pather, explains how the 1860 indentured labourers continued to give thanks by performing this traditional prayer even under the toughest of situations.
Source: Food Like Amma Used To Make It