How To Make Karah Prashad?

[CaptainQ]

1 bhatta ghee, 1 bhatta atta, 1 bhatta suger and 1 bhatta boiling water.

practice a couple times and im sure ull get it.

[Akaali]

1 bhatta ghee, 1 bhatta atta, 1 bhatta suger and 1 bhatta boiling water.

Not necessarily true for every occaision, depends on how much sangat there is.

[Raaj.Karega.Khalsa]

Talikhaak ji,

what the bhai saheb above means, is the proportion of everything required.

[a-m-a-r-84]

HOW TO MAKE DEGH:

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.

[K. SINGH DEEP]

WATER TO BE ADDED FOUR TIMES IN VOLUME WE

CONSUME THE FLOUR WHEREAS FLOUR ( NOT MAIDA)

SUGAR AND GHEE HAVE TO BE SAME IN WEIGHT.

WKK WKF

[K. SINGH DEEP]

HOW TO MAKE DEGH:

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.

[K. SINGH DEEP]

Bhai sahib ji,

WHY THE PERSON WHO PREPARES KARAH PARSAD

SHOULD BE AN AMRITDHARI ONLY? DO YOU KNOW AS TO

WHO WAS THE FIRST PERRSON WHO MADE KARAH PARSAD

IN THE HISTORY? FOR WHOM HE MIGHT HAVE MADE KARAH

PARSAD? PLEASE DO RESEARCH ABOUT IT AND ONLY THEN

GIVE VIEWS ABOUT SUCH SENSITIVE SUBJECTS.

DAAS WILL QUOTE THE HISTORICAL FACTS ON SUNDAY

BCOZ TO NARRATE ONE NEEDS AMPLE TIME WHICH A PUBLIC

SERVENT LIKE ME WHO IS SENIOR MANAGER IN A NATIONALIZED

BANK ,CAN NOT GET ON ORDINARY DAYS.

BHUL CHUK KHIMA, WJKK WJKKF