What is the purpose of Parshaad?

[Guest ScottishSingh]

WGJKK WJKF,

Can someone explain to me what is the reason we eat parshaad at the gurudwara? Has this practice been going on since the Guru's times?

[innergear]

The purpose of it is to be Eaten. It exists to be eaten. This is its purpose in life

.

[N30S1NGH]

Karah Parsaad(Kirpan Bhet) then distributed among sangat is one of nine forms of bhagti performed by sikh towards his guru (Sri Guru granth sahib ji and other scriptures):

Baba Tirath Singh Nirmala in his translation of Pundit Gulab Singhs Bhavrasamrit (p42-44) mentions the nine limbs of Bhakti which are referred to in the Sikh tradition as the Nvai Parkar (Nine methods):

1. Sravan - hearing the divine* praises.

2. Kirtan - singing the praised of the divine.

3. Simran - remembrance of the divines name.

4. Padsevena - service and offerings at the divines feet.

5. Archana - worship the divine.

6. Bandana - prostration before the divine.

7. Dasyam - developing feeling or emotion of being the divine's servant.

8. Sakhyam - cultivating the emotional bond of friendship.

9. Atma Nivedana - surrender of the self to the divine.

SGGS Ang- 71

Bhagat Navaie Parkara.

There are nine forms of devotional worship

[Singh559]

It becomes pure in the presence of Gurbani being recited and the love/sharda of the atmosphere.

Just like when you and a friend are driving late at night and your friend gets sleepy - those vibrations (scientifically proven) can make you sleepy. If he is awake and is alert - those vibrations help keep you awake and alert as well.

[Consciousness]

One who eats prashad where it has been blessed properly by rehatvan gursikhs that follow all rehats and in front of our true maharaj that person will become amritdhari in this life or definitely in the next.

So parshad is a gift for all the monea, bemukh etc out their that need saving - it is like a ticket that is given that will eventually link them with satguru Nanak and through this they will eventually enter the house of guru nanak dev ji maharaj the king of kings.

Satguru mehar karan and let those who have not found satguru be blessed by him.

Daas

Consciousness

[TheFancyBanana]

its a type of food, a gift from the guru to you. anyone can eat it, babies and old people with no teeth and people with teeth. it tastes nice and it has path done on it so its blessed food. i think guru gobind singh gave the recipe and it shows guru's kirpa and that everything we receive in life is sweet to us because it comes from the Guru.

[TejiKaur]

i heard it is to be given after hukamnama as a symbol of acceptting the divine will

[simran345]

I have also learned something from this post, so thankuji to ScottishSingh for asking this question.

Found some info on the net:

It consists of the following in equal parts:

Butter, Sugar, Flour

The significance of it is:

Sweetness - The sugar shows the sweetness of the Guru

Butter - Shows the richness of the Guru

Flour - Shows the intricate detail and in depth meaning of the Guru [small particles of flour, grains].

Everyone receives this in equal parts, this shows that everyone is equal in the eyes of Waheguru [GOD] and the Guru.

understood and experienced as a blessing from the Guru and should not be refused.

Those who prepare it bathe beforehand and recite hymns from the Guru Granth Sahib as they make it. When cooked, it is covered with a white cloth which is sprinkled with water as a symbol of cleanliness. It is then placed near the Guru Granth Sahib. During the Ardas at the end of worship it is stirred with a small kirpan(sword). It is then given to all who are present as a sign of their equality and unity. Offering kara parshad also makes sure that no one leaves the Guru's presence empty handed.

The recipe was given by Guru Gobind Singh and the experience of receiving the Guru's Parshad is a reminder that all blessings come by Guru's kirpa (grace) and that everything we receive in life is sweet to us because it comes from the Guru.

As a sign of humility and respect, visitors accept the Karah Parshad sitting, with hands raised and cupped. The offering and receiving of this food is a vital part of hospitality protocols. It has the same amount of semolina butter and sugar, which is to show the equalities of men and women.

Ask the Sewadar to give you a very small amount of “Parshad”– Say “very small portion” (or "sa-vah-yah") to the Sewadar (volunteer) as the approaches you and before you put up your cupped hands, if u cannot manage to eat normal portion. Do not refuse it or throw it away as this is considered disrespectful to the Guru.

I didn't know about the last bit, and have in the past refused parshad sometimes, how would that affect me?

[Consciousness]

I have also learned something from this post, so thankuji to ScottishSingh for asking this question.

Found some info on the net:

It consists of the following in equal parts:

Butter, Sugar, Flour

The significance of it is:

Sweetness - The sugar shows the sweetness of the Guru

Butter - Shows the richness of the Guru

Flour - Shows the intricate detail and in depth meaning of the Guru [small particles of flour, grains].

Everyone receives this in equal parts, this shows that everyone is equal in the eyes of Waheguru [GOD] and the Guru.

understood and experienced as a blessing from the Guru and should not be refused.

Those who prepare it bathe beforehand and recite hymns from the Guru Granth Sahib as they make it. When cooked, it is covered with a white cloth which is sprinkled with water as a symbol of cleanliness. It is then placed near the Guru Granth Sahib. During the Ardas at the end of worship it is stirred with a small kirpan(sword). It is then given to all who are present as a sign of their equality and unity. Offering kara parshad also makes sure that no one leaves the Guru's presence empty handed.

The recipe was given by Guru Gobind Singh and the experience of receiving the Guru's Parshad is a reminder that all blessings come by Guru's kirpa (grace) and that everything we receive in life is sweet to us because it comes from the Guru.

As a sign of humility and respect, visitors accept the Karah Parshad sitting, with hands raised and cupped. The offering and receiving of this food is a vital part of hospitality protocols. It has the same amount of semolina butter and sugar, which is to show the equalities of men and women.

Ask the Sewadar to give you a very small amount of “Parshad”– Say “very small portion” (or "sa-vah-yah") to the Sewadar (volunteer) as the approaches you and before you put up your cupped hands, if u cannot manage to eat normal portion. Do not refuse it or throw it away as this is considered disrespectful to the Guru.

I didn't know about the last bit, and have in the past refused parshad sometimes, how would that affect me?

Veer Ji it is important NOT to use Butter but gheo.

Please read this below it shows how to make gurmat degh and who should make this special degh

How to make Degh

Degh in Gurughar is also known as Trihaaval, Panchamrit and Karah Parshaad. The maryada of making Degh is very special. Presented below are some saliant features of making Degh:

Candidate for Preparing Degh

The Sewadaar should be a Tyaar bar Tyaar Amritdhari Gursikh who follows the rehit to the utmost. Following are the saliant features of the Rehit that is a must:

1. Abstains from the 4 Bajjar Kurehits (Cardinal sins) namely eating meat, extramarital sexual relationships (fornication and adultery), use of tobacco and other intoxicants and removal of hair from any part of the body.

2. Strictly keeps the 5 Kakaars on the body at all times.

3. Recites 7 mandatory baanis on daily basis: Siri Japjee Sahib, Siri Jaap Sahib, Siri Tvaiprasaad Svaiyay, Siri Benti Chaupaiee, Siri Anand Sahib in the morning; Siri Rehraas Sahib in evening and Siri Sohila Sahib at bedtime.

4. Gives dasvandh (tenth part of income) as charity to the Khalsa Panth.

5. Keeps Sarbloh Bibek i.e. does not eat from the hands of people who are not amridhari or do not keep the above stated code of conduct including dietary Bibek.

Preparation

1. The Sewadaar planning to make Degh should do Keshi Ishnaan (full body Ishnaan).

2. The Sewadaar should wear Suchay (clean) Khalsaee Bastar (baana, attire). If the sewadaar is a Singh, he should not wear a pajaami. Suchee Pajamee for the Bibi Sewadaar is acceptable.

3. The kitchen area where Degh is to be prepared should be thoroughly cleaned. The counters, stoves, the floor etc all should be cleaned properly.

4. Once the Sudhaayee is done, the area where Degh is to be prepared should be sealed i.e. no outsiders, other than Degh Sewadaars or Langar Sewadaars who keep the same Rehit or Sucham should be present there. Ideally, Degh area should be separate.

Ingredients and Utensil

Ingredients

In Addition to the main ingredient of Naam and Gurbani, following ingredients are necessary for Degh:

1. Whole wheat flour that is stone grind. In Canada the ADM brand is best for Degh.

2. Sugar

3. Gheo (not butter).

4. Water

5. Agni (fire of course)

Quantity of Ingredients

1. Wheat, Sugar and Gheo should be equal in weight (not volume).

2. Water should be 4 times the weight of flour, sugar or gheo. Normally water is not weighed. As an example, if wheat flour was taken as 1 baata, the water should be 4 baatay.

3. Need 2 stoves or chullay - one for flour and gheo and another for water and sugar.

Utensil

1. A Sarblohi Karaahi for Degh.

2. A Sarblohi Pateela for boiling water and sugar.

3. A Sarblohi Kurchna to stir Degh.

4. A Sarblohi kadshee or khurchna to mix sugar and water. It's not a must to have this second khurchna because you can use one Khurchna for both.

5. A large Sarblohi Baata for taking Degh to Maharaj jee's Darbar.

6. A normal Sarblohi Baata for taking out Degh for Punj Pyare and the Granthi Singh.

7) Couple of Sarblohi Baatas - medium size - for distribution, depending on the size of Sangat.

Cooking

1. The sewadaars should cover their mouths with their Hazooria to avoid spitting in Degh.

2. The sewadaars should not utter anything other than Gurmantra or Gurbani. Siri Jap jee Sahib and Siri Anand Sahib are ideal baanis to be read during degh preparation.

3. Pour Gheo in the Sarblohee Karaahee and once it melts, pour wheat flour in it. Keep the heat at slightly higher than medium.

4. Right after pouring the wheat flour and mixing it in gheo, place the pateela with water and sugar on the other stove. The heat should be slightly higher than medium.

5. Continuously stir the flour and gheo with the Sarblohi Khurchna, otherwise the flour at the bottom will burn. It is important to continue to stir this mixture.

6. Let the water and sugar mixture boil and mix the two using the khurchana (if they do not mix automatically).

7) When the colour of the flour changes to Brown and that typical smell of Degh starts coming, pour the boiling water and sugar mixture slowly in the Karaahi containing flour and gheo. Make sure that the flour does not become too dark Brown which would mean the flour has burned. Similarly ensure that the water and sugar mixture is not poured in too early, i.e. when the flour has not turned Brown.

8. Continue to stir the new mixture vigorously.

9. When the Degh stops sticking with the karaahee, you know that the degh is ready. Extinguish the fire at this point and continue to stir the Degh for some time.

Bringing Degh to Maharaj jee's Darbar

1. The table or stand on which the Degh is to rest in Maharaj jee's Darbar should be brought in kitchen and cleaned.

2. The Degh must reach the Darbar before completion of Kirtan.

3. The Degh should be transferred to a Sarblohi Baata (large Baata) before taking it to the Darbar. Gursikhs don't recommend bringing the Karaahee to the Darbar. Degh should be transferred to a large Baata.

4. The Degh should be brought to the Darbar carrying it on or above your head. It is a must that Degh is covered with a cloth (preferrably a White one) and some extra pieces of cloth should be brought to cover other Baatas to be used for distribution of Degh.

5. It is a must that Siri Anand Sahib (at least 6 pauris - 1st 5 and the last one) be read prior to Ardaas, if Degh is to be distributed.

6. The Degh should not be too hot at the time of Bhog, nor it should be too cold. It is best if it is warm at the time of Bhog.

Bhog and Distribution of Degh

1. As per the norm, bhog to Degh is done at the time when the Ardaasiya Sewadaar says "Bhog laavo" or "Parvaan Karo", depending on the maryada of that place. The Sewadaar Singh at that time lifts the cloth slightly and touches through the degh with the clean Suchee Sarblohi Kirpaan.

2. After the Hukamnama, the Sewadaar takes out 5 Gaffay (offerings) of Degh, one for each Punj Pyare and places them in the small Sarblohi Baata. Everytime a Gaffa is taken out, each of the Punj Pyare should be invoked by calling their name (in your mouth i.e. not audibly) starting with Bhai Daya Singh, Bhai Dharam Singh, Bhai Himmat Singh, Bhai Mohkam Singh and Bhai Sahib Singh.

3. The Degh for 5 Pyare should be distributed in Sangat to Tyaar-bar-Tyaar Gursikhs.

4. The Degh for Punj Pyare should be consumed only when it has been distributed to all five Gursikhs. The ones who get the Punj Pyare Degh first should wait for it to be distributed to all 5 Gursikhs, before beginning to consume it.

5. Next the Degh for the Granthi should be taken out, placed in the same Baata as Punj Pyare. The baata is normally placed under the Peera Sahib of Guru Sahib.

6. Next the Degh should be distributed to the Sangat, by one or more Sewadaars, depending on the size of the Sangat.

7. There should be no talking while the Degh is consumed. At many places the Shabad "Gur Pooray meri Raakh layee" is sung while the Degh is distributed.

The above is based on what this Daas has learned from Gursikhs and books of Gursikhs.

How to Bring Degh in Guru Sahib's Darbar - Karaahi Vs Baata

This section has been added few months after the above section was written.

I have long been of the opinion that Degh should be brought to the Darbar of Guru Sahib in a Baata and not in the Karaahi it is cooked in but recently I had a conversation with Master Jaswant Singh of Siri Amritsar Sahib and he mentioned that during the times of Bhai Sahib Randhir Singh jee, Degh was always brought in the Darbar in Karaahi as opposed to a Baata.

He quoted Bhai Surain Singh jee who spent a long time with Bhai Sahib and was his gadvaee (personal assistant) and who was strongly in favour of bringing Degh in Karaahi and not in a Baata. I asked Master jee, what was the opinion of Giani Harbhajan Singh jee Shatrana, who too has done Sangat of Bhai Sahib and Master jee confirmed that Giani jee too is of this opinion.

Master jee gave an interesting quote from Bhai Gurdaas jee’s baani to prove that Degh should be brought in Karaahi. Bhai Gurdaas jee has written that when Pir Dastgir asked Siri Guru Nanak Dev jee to prove that there are Lakhs of worlds as opposed to only 14 levels, Siri Guru jee took his son along and showed him countless worlds, in a matter of split second. On their way back, they attended the end part of a Gurmat Samagam (in some other world) when Degh was being distributed. As a proof, Guru Sahib and the son of Pir Dastgir brought a bowl of Degh from the Karaahi where Degh was kept. The Shabad is as follows:

ਪੁਛੇ ਫਰਿ ਤਕਰਾਰ ਕਰਿ ਏਹ ਫਕੀਰ ਵਡਾ ਅਤਾਈ॥

ਏਥੇ ਵਿਚਿ ਬਗਦਾਦ ਦੇ ਵਡੀ ਕਰਾਮਾਤਿ ਦਿਖਲਾਈ॥

ਪਾਤਾਲਾ ਆਕਾਸ ਲਖ ਓੜਕਿ ਭਾਲੀ ਖਬਰੁ ਸੁਣਾਈ॥

ਫੇਰਿ ਦੁਰਾਇਣ ਦਸਤਗੀਰ ਅਸੀ ਭਿ ਵੇਖਾਂ ਜੋ ਤੁਹਿ ਪਾਈ॥

ਨਾਲਿ ਲੀਤਾ ਬੇਟਾ ਫਰਿ ਦਾ ਅਖੀ ਮੀਟਿ ਗਇਆ ਹਾਵਾਈ॥

ਲਖ ਅਕਾਸ ਪਤਾਲ ਲਖ ਅਖਿ ਫੁਰਕ ਵਿਚਿ ਸਭਿ ਦਿਖਲਾਈ॥

ਭਰਿ ਕਚਕੌਲ ਪ੍ਰਸਾਦਿ ਦਾ ਧੁਰੋ ਪਤਾਲੋ ਲਈ ਕੜਾਈ॥

ਜਾਹਰ ਕਲਾ ਨ ਛਪੈ ਛਪਾਈ ॥36॥

Of special interest is the second-last pankiti which mentions that a bowl (ਕਚਕੌਲ) of Degh was taken from the Karaahi (ਕੜਾਈ॥).

After hanging up, I called Bapu jee (Giani Harbhajan Singh jee) and asked him to confirm if during the times of Bhai Sahib, Degh was always brought in Karaahi as opposed to Baata. He said that it is true that Degh was always brought in Karaahi. Bapu jee narrated an incident where Bhai Sahib and other Singhs did a Samagam at a Sikh regiment. A lot of Fauji Sangat attended the Samagam and Singhs prepared Degh in a very big Karaahi that had 4 handles. After the Degh was prepared, the Faujis asked the Singhs to bring Degh in big Sarblohi drums and Pateelas but Singhs said that they would take Degh in Karaahi only.

In the light of the above stated facts about Degh, we are going to try to follow this Maryada and bring Degh in Karaahi as opposed to Baatay.

Bhul Chuk dee Maafi jee.

Daas,

Kulbir Singh

[simran345]

@consciousness, Sorryji i just copy pasted from different sites off the net, and they all said butter. Its penji by the way, but thats irrelevant. Thankuji learned something else too.