00:28Satsang with Mooji
00:42Pulum is actually a 5,000-year-old art form. It is by our ancestors and is one of the
00:51most
00:51truly sustainable art forms. It is made using edible items, in this case,
00:57colored rice, and using food coloring which are safe for animals to digest. So I hope that
01:05in whatever work that we do, in the art that we do, it's not just aesthetically pleasing,
01:11but it also benefits nature. What I really enjoy working with the Colab is that it's a
01:16sensorial experience with your hands because you touch the grain of rice and it's very very
01:21forgiving. You can continue to pour off and shape the rice in order to get the perspective
01:27and the look and feel that you want. It's very unlike other mediums, such as watercolor,
01:33where you need to be very confident with your stroke the first time around to get
01:38the right look and feel for it.
01:43.
01:44This grass, when you use four colors, it is a grass that can be used to eat
01:49as a plant that is very well. The other one, the grass can be used for organic,
01:56organic, as well as a plant. It can be used for organic, as well as a plant. It can be
01:59used for
01:59as a plant. So, it can be used to be very fast, as well as a plant. So, the color
02:07is very
02:09This is like a wedding for a wedding, for a wedding, for a wedding.
02:14We usually make a wedding, for a wedding, for a wedding.
02:18So, when we look at the wedding, we have a great energy,
02:24to look at the color.
02:26I'm very interested in the column because this is the gift that I gave
02:31as a gift to all the people of Malaysia.
02:34Despite the beauty of the color, it also makes the difference between us and all of the people of Malaysia.
02:46My favorite is not Wallam, my favorite is Ranggoli itself.
02:50So, because at my hometown, we do that most of the time.
02:54So, every festival, even not even the festivals every day, we use it to do that.
02:58But when it is festivals, we do it very particularly like very big Ranggoli,
03:03with colors and all, we use that with haldi, like turmeric and the kumkum,
03:09we keep in the center of the muggu, sorry, we call it muggu.
03:14So, there in the center of the muggu, we keep haldi and kumkum for tradition and all,
03:18and it's auspicious to keep there everything.
03:21So, I like it very much. It's like stress-relieving also.
03:25It improves focus, concentration and everything.
03:27I keep that rice flour in water and mix it into a smooth texture kind of paste.
03:36Then, I keep it in a bottle. I use bottles. Some people will use it with a cotton cloth.
03:41Cotton cloth dipped into that paste and they tie it to the like stick, barbecue stick kind of stick.
03:49And then, they squeeze the cloth so that the liquid flow through the stick.
03:53Then, they do the designs. But I use the bottle.
03:58That finds me easy to do the muggu, column, whatever.
04:04And after 10 minutes, if you see that it will be dried up and it will stick to the floor.
04:09So, it will stay for two to three days without any disturbance.
