Kara Prashad - Prepartion Method

[bsbk123]

Waheguru Jee Ka Khalsa Waheguru Jee Kee Fateh

Sadh Sangat Jee, is there link giving detail about Kara Prashad, its history, objective etc. and also Preparation Method any PPT on it .

Waheguru Jee Ka Khalsa Waheguru Jee Kee Fateh

[Simran9]

actually I dunno of any site with that info but I juz heard from some kirtan video that theres a maryada on how to make karaa parshad, a maryada on how to distribute degh to sangat, and a maryada of how to accept degh (when u take it from the sevadaar)...

[BibaKaur]

http://www.tapoban.org/phorum/read.ppa?f=1...2532#reply_2759

Author: Balpreet Singh

Date: 07-05-03 11:37

Lately I've been asked about the proper maryada for degh/maha-parshaad/karah parshaad. The seva of Degh is usually given to Singhs who have a strong bibek and their prepared food is acceptable to all Singhs. In Bibeksar RaN Sabaaiees this seva is given to Malleeaa(n) valay Singhs because of their "babbar bibek" ie. hardcore bibek.

First the Singhs preparing Degh must do full ishnaan and wear fresh clothes. No pyjaamee should be worn when preparing degh. The KaRas must be scrubbed clean as well as the kirpaan. Then the area in which degh is to be prepared must be throughly cleaned. All utensils to prepare degh must be of only Sarbloh and not have any kind of rust on them. The Sarbloh utensils should "shine like silver". The area in which Degh is prepared should be aside and not open to the public eyes or traffic. Preferabbly the whole area should be open to the degh sevaadaars alone.

I won't go into the recipe for degh, but when preparing degh, the Singhs should keep their mouths and noses covered and recite either gurbaaNee or gurmantar.

When Degh is ready, if possible, it should be transferred to a sarbloh bata and then covered with a thin white cloth and taken into sangat, where a cleaned table/khaRaunchee is present. If there is too much degh for it to fit in any baTa, ie. at a big smaagam, it should be carried into sangat in the kaRaahee it was prepared in, still covered in white cloth. In some places degh is carried in buckets into the divaan which is wrong.

The Singhs who prepared the degh should themselves sit at pehraa of the degh or appoint another tyaar-bar tyaar Khalsa to do so. The degh should be cooled, if at all possible, before bringing it into sangat. It's not desirable to openly cool it in sangat.

When it is time to for ardaas and bhog, the kirpaan which has been scrubbed should again be rinsed in water and dried. Bhog can then be done after ardaas has be done for it.

When it is time to distribute the degh, these sevadaars should also be tyaar-bar tyaar khalsas with strong bibek. They too should not wear pyjamees. The first 5 servings go to the first 5 Khalsa in sangat, then a bata is set aside for the Granthi once s/he is done their duties.

All batas used for distributing should be only sarbloh and covered with white cloth. The sevadaars should also cover their nose and mouth when doing this seva. The sevaadaars should distribute all the degh and then take whatever is left over, but it should not be more than the servings given to the sangat, although in such a circumstance as a lot of sangat, it can be less.

This is the Khalsa Maryada for degh, and in the words of Bhai Sahib Randheer Singh jee in "Jhatkaa Maas Parthai..." "Getting it would be a good thing! What more consecrated food than mahaaparsaad then? Mahaaparsaad is the real consecrated food. Being a Sikh, what else could one consume?"

[Singh132]

I heard in a Katha that the first time degh was prepared in the Sikh faith was by Guru Nanak at the place where Sri Amritsar Sahib is today. He asked the local chief to bring him ghee, flour and sugar. From the sarovar that stands today, he took the water. After making degh and giving it to everyone gathered, Bhai Mardana asked when this food would be made again and if he could get it more often. Guru Sahib replied that at this place, one day, degh would be served every day, at all hours of the day. This is from Bhai Pinderpal Singh's katha "Degh Chalaiee"

Another story I've heard is that Guru Sahib first prepared Degh when meeting with the sidhs in the mountains.

Parshad is "blessed food" and even a little bit is considered very special. It is food that is given by the Guru. It was prepared while reciting bani or naam and so it takes on spiritual qualities as well. Accepting someone's parshad is accepting that person as a superior and is a form of submission. This doesn't mean it is an act of submission before the persong giving it out, but before the person that made it parshaad by doing bhog on it (in our case Guru Sahib). There are sants and saadhs that also gave their Parshaad by tasting some food and giving it or otherwise just blessing it and giving it; this is NEVER to be eaten.

The recipe for degh is very simple. Equal parts (weight wise) of flour, sugar and ghee. 4 parts water. Boil the water with sugar mixed in it. Add the flour to the ghee and let it brown. This should take about 10 minutes if you're making quite a bit and less time if you are making less. You'll know it's "brown" when the colour turns a darker shade of brown (almost red) and a smell starts to come. To know it for sure, you have to see someone make it first but the secret is that it's better to be over-done than under-done.

When the flour is reddish/brown, add the water. This will result in a lot of steam and bubbling so be careful. Mix the water in thoroughly. When you see that the karah is now not sticking to the sides of the kaRaahee, it's ready. This takes usually not more than 1 minute after water is added.

Most important part of Degh is the maryada in the post above. Without the maryada, it is not acceptable to Guru Sahib and is not made special or sanctified.

[bsbk123]

Waheguru jee ka khalsa waheguru jee kee fateh

Thanks a lot Pyareyo

:doh: :doh:

Can some body make Videos of kara prashad preparation for sangat view if there is no manmatt in it ?

Waheguru jee ka khalsa waheguru jee kee fateh

[`KuMi´]

The person who prepares the Karah Parshad should be an Amritdharee who has not

committed any of the 4 cardinal sins, does his/her Nitnem, has a daily Ishnaan and keeps

the discipline of the five kakkars . The person who is going to make the Degh should have

an ishnaan before preparing the Degh and then thoroughly clean all the utensils to be

used with sand. The kitchen where the Degh is to be prepared should be cleaned and the

area of preparation should not have a floor surfaced with cow dung. Cow dung is not to

be used in the fire to cook the Degh. All the utensils used are to be of Sarab Loh.

Mool Mantar and Vaheguru Gurmantar are to be continuously recited during the

preparation of the Degh. The same volume of sugar, clarified butter, flour (chapatti flour)

is all to be added to the Degh (variations of volume are to be made according to how

much Degh is needed) and double59 this amount of water is to be used. The water and

sugar are to be brought to the boil in a Karahi (iron wok), once all the sugar has dissolved

and the mixture has boiled, this liquid is ready and is to be used later. This mixture can be

kept on the stove until needed.

The butter is then added to a Karahi, once it has melted the flour is to be added, then

recitation of Sri Japji Sahib is to commence. The flour and butter are to be roasted,

simultaneously Sri Japji Sahib is recited, when the flour has roasted, the mixture

previously prepared of water and sugar is to be added. The ingredients are to be mixed

thoroughly whilst the liquid mixture is added and the heat reduced to avoid splashes. The

Karah Parshad is now prepared and should be put into another utensil if possible to allow

it to cool down. The Karah Parshad should be only taken into the presence of Sri Guru

Granth Sahib when it is cool enough to be consumed.

When the Karah Parshad is to be taken into the Darbar Sahib, one Singh is to splash

water in front of the Singh respectfully carrying the Degh. A rumala is to be placed over

the Degh and kept over it at all times. When in the Darbar Sahib, the Degh is to be placed

on a table/platform on the right hand side of Sri Guru Granth Sahib. A Singh is then to sit

near the Degh and recite the whole Sri Anand Sahib (40 verses); this is for the Bhog of the

Degh.

The Bhog to the Degh is to be performed when in the Ardas it is uttered:

Aink pRkwr Bojn bhu kIey bhu ibMjn imstwey ]

krI pwkswl soc pivqRw huix lwvhu Bogu hir rwey ]2]

I have prepared all sorts of foods in various ways, and all sorts of sweet deserts. I

have made my kitchen pure and sacred. Now, O my Lord King, please sample my

food. (SGGSJ 1266)

Or when the person doing the Ardas says do Bhog to the Degh, at this point the Kirpan is

to be placed into the Degh and withdrawn. The Kirpan is symbolic of the Guru accepting

the Degh as weapons are also a form of the Guru. After the Ardas a Hukamnama is read

59 This is applicable in the West, in India variations may have be made in the amount of water used as the

sugar is not as refined as it is in the West.

and then the Degh can be distributed to the Sangat. First five handfuls are to be taken out

for Panj Pyare (thus the Guru physically eating the Degh), when taking out these initial five

handfuls the names of each of the Panj Pyare are to mentally recited, thus Dhan Bhai

Deya Singh Jee, Dhan Bhai Dharam Singh Jee, Dhan Bhai Himmat Singh Jee, Dhan Bhai

Mokham Singh Jee, Dhan Bhai Sahib Singh Jee. Then one handful of Degh is to be

placed in a bowl, covered and placed near to Sri Guru Granth Sahib Jee, this is for the

Granthi Singh to consume and is out of respect for the Granthi as he is the minister of the

Guru, it is also set aside just in case the Degh runs out. The Degh for the Panj Pyare is

to be distributed to 5 Amritdharee Singhs in the sangat, if there aren’t 5 Amritdharee

Singhs present in the Sangat then the five handfuls are to be mixed back into the Degh.

The rest of the Degh is to be equally distributed to the remaining Sangat.

[anjaan]

when it is cool enough to be consumed

i read in SE KINEHIYA (biography of Sant Baba Harnaam Singh ji) that one time on Vaisakhi the Degh was bought and placed before Guru ji but had not been cooled down. Ardaas was done and the Degh was offered for Bogh, after the Hukamnamaa it was distributed to the Sangat, Baba ji at this time were doing Chaur Sahib di Seva and Guru Gobind Singh ji came and said "Bhai Harnam Singh today Degh was very hot, just see how the Sevadaars cannot distribute it, how can we have such hot degh? So in future Degh should be prepared with sanctity and then cooled down before offering for Bogh"

[`KuMi´]

Who was Bhai Harnam Singh ??

[Menu Ke Patha]

Who was Bhai Harnam Singh ??

a mahapurkhoo

akaaloo

this should be in How To Section...

pls Admins took me ages finding this..

lol..

cheers