Quality Living Styles

Dessert Recipes for Special Occasions


plate of Woorande, a delicious do-nut like dessert

A Plate of Delicious Woorandes

Woorande is sometimes made as an offering at certain prayer events in the South African Indian community. This delicious treat was not made in our home and my first taste of Woorandes were those shared with us by neighbors and friends.

I loved these delicious chick pea balls/Woorande. Whenever we received these treats I was sure to make a beeline for the Woorandes.

Here is my version of the recipe. Please note that the words Channa/chick peas and garbanzo beans are used interchangeably. They all refer to the same lentil.

Ingredients for the Chick Pea Balls

  • 1 cup dessicated coconut
  • 1 cup boiled or canned chick peas/channa/ garbanzo beans
  • 1/4 tsp. elachi/cardomom powder
  • 1/8 tsp. nutmeg powder
  • ¼ cup sugar (more if you like it really sweet)
  • ½tsp. rose essence (optional)
  • 1 tblsp. raisins, (optional)
  • 1 tblsps. ground almonds
  • 1 tsp. roasted and roughly crushed sesame seeds, (optional)
  • a pinch of salt
  • Canola oil for frying

Method for the Balls

  • If not using canned Channa, boil raw Channa in about 6 cups of water
  • Soak overnight to make boiling quicker or you may use a pressure cooker. Boil until the chick peas feel soft. Use a fork to test
  • Drain Channa and reserve ¼ cup water that it was boiled in
  • Gather all ingredients, blend well. Add a little amounts of the reserved water if the mix appear too dry. If using canned Channa, then just add some tap water. Form into a smooth dough
  • Divide this into about 18 evenly sized balls and keep aside

Ingredients for the Batter

  • ¼cup self raising flour
  • a few specks of salt
  • enough water to make a batter of thin pouring consistency,(a little over a half a cup of water)


  • Sift dry ingredients into a bowl
  • Add water to make a smooth batter that is of pouring consistency

Method to Create Woorande

  • Heat oil on medium - high setting
  • Dip dough in batter, then add to oil. Use spoon to place ball in oil
  • Repeat with all the balls. Turn over to cook all sides
  • When it turns a cream-color, with bits of brown color, it is done. Remove with a slotted spoon onto paper towels to absorb the oil
  • Cool the snip the "tails" that form when lowering the ball into the oil
  • Enjoy these delicious Woorandes
do-nut split in half to show the inside filling

The cooked Woorande/Chick Pea Ball split to show the inside

balls frying in pot

The balls being fried

balls dipped in batter

The balls dipped in batter. Will be fully coated with batter before frying

Batter has a pouring consistency

The batter has a pouring consistency

Chick Pea Balls rolled and ready to be dipped on batter

The ingredients are all mixed together and then shaped into balls

Woorande/chick pea balls ingredients in bowl

Partially mixed ingredients for Woorande

 A few of the ingredients for Woorande

Chick Peas, Dessicated Coconut and Sugar, ingredients for Woorande

My first attempt

I learned to make Woorande after a friend showed me how to make the batter. I made the filling, the balls, really well and I was planning to make a scone like dough in which to encase the balls. Luckily for me this friend explained how it was done.

She proceeded to make a very thin batter into which the balls are dipped, and then fried. I now make them successfully and it is enjoyed by many family members.

Previously I used condensed milk as an ingredient but did not use it this time. It is just as delicious. The addition of raisins adds to the sweetness. Not using condensed milk also makes it a vegan dessert. You may boil the chick peas/channa/garbanzo beans or use the canned variety. I have had success with both.

1 cup of dry chick peas will yield about 2½cups of boiled chick-peas. You may choose to adjust this recipe to use all the boiled Channa or use the left overs for another menu, use it in salads, stews or just enjoy it as is with a bit of salt. I do hope that you try this recipe.

You may also use the split Channa/Chick peas/Garbanzo beans. Instead of using Channa dhal you may use Moong dhal/Mung Beans and just follow the same steps. Here is a link to view the lentil, if you are not familiar with, Mung/Moong.

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