pr1tpal

Pretty sure this was a namdhari on namdhari attack.

Perhaps that's where Monty learned this behaviour from: <edited>

I can confirm the story. The pind in question where this happened in Sandhwan (also known as Sandhwan-pharala). The Baba Ji in question were Sant Gian Singh Ji Johalan (more info on them here http://orug.ca/~nirmalkj/ ) and the remains were taken away from the Singhs not at a nearby pind, but at Sri Kiratpur Sahib. This episode as well as others can be found in the book published on their jeevani called 'Nirmal Basant Bahar'

Yep, my recipe (usually makes enough for 8 servings is) 1/4 cup of almonds (peel the skin and leave to soak overnight) 1/4 cup of charmagaz (can use melon seeds from any english store really, again, soak overnight) 1.5 tablespoons of black peppercorns 1 tablespoon of khas khas (poppy seeds) 1 tablespoon of lechi (cardomon) Process: 1, Peel and skin the almonds and soak overnight along with the charmagaz 2, Remove the lechi skins and grind along with the khas khas and pepper. 3, Once this has turned into a fine black powder, add the badam and charmagaz and start the ragra. This is usually hard work and takes over an hour even for a serving this size. A shortcut is to blend the nuts/seeds before the ragra to save time although I haven't personally ever done this. 4, Whilst doing the ragra, keep adding little bits of water when required. The nuts will soak up the water and become easier to crush. 5, When this has become a very fine paste (the consistency of degh), strain through a thin cloth into water 6, Add sweetener as required You can see part of the process in this video: Hope this helps!

I make and drink shardaai usually once a week and it lasts for a few days. Happy to answer any questions!

I've been to Paonta Sahib and asked about these - they knew nothing about them.