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samosasingh

Making Degh

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Dear Sangat

For making degh: The rehat says 3 parts the same by weight (sugar, flour, ghee)then 4 times water. As far as I have heard the water is not weighed. So then how do come up with the 4 parts water? Is it the amount of sugar that is in the baata you just eye ball it and make then add the same amount of water *4?

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As long as you have said japji sahib with your true heart whilw making it nothing else matters. Let us not go back into what Guru Nanak dev ji came to deliver is from in the first place. Meaningless rituals. Naam is the only true power. Nothing else matters. Dhana bhagat got waheguru out of a stone because of his devotion. Bhagat Namdev offered milk and got liberated. Its a clean heart that matters not sugar ghee or water amounts.

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VAHEGURU JI KA KHALSA, VAHEGURU JI KI FATEH

Do you have that recipe with references, particularly with the water ratio? I have been looking.

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sorry you have missed the point, there is always a formula to everything those who search will find...Read Japji sahib it is full of rules and regulations which have to been followed.

Bhagat Dhana ji got vidyaa or gyaan and then attained liberation, read up on it...

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Samagri for deg is measured thus using a bowl. We measure 1bowl of sugar and add that to the container in which the sugar water is to be prepared. Then depending on whether you would like to add 3 or 4 times the amount of water - the amount is measured using the same bowl. So we either add 3 or 4 bowls of water. Hope that helps.

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VAHEGURU JI KA KHALSA, VAHEGURU JI KI FATEH

:biggrin2:

This was discussed at another forum as well. Water is typically adjusted based on different factors including the type of flour (coarse ground, finely ground, how brown it is etc.). Another Singh posted that the advice to do by weight, when he approximated by various densities of the ingredients, approximately closely to volume as well. That's why I asked the source reference. I am also aware of Bhai Nand Lal Sahib's directions of making Degh, but the water volume still eluded full discovery.

http://gurmatbibek.com/forum/read.php?3,32125,32130#msg-32130

When making Degh, I have had to stick to 3, where other Gursikhs I know use 4. Yes, I have watched them make Degh as well. If I use 4, it will require a spoon to eat. Both yield similar results and may have to do with cooking variations as well.

Boiling sugar is merely to get the sugar to dissolve fully - it is not to "cook the sugar". The key is to try to time it so that the sugar/water solution is fully ready (all dissolved) by the time the flour/gheo side is giving off its signature aroma and has browned a little. You also may want to turn down the gas on both sides a little bit a little right before going into the gheo/flour mix - raging boiling sugar/water into flour/gheo is recipe for some nice splatter all over the cooktop and burns all over yourself. Make Degh a few times, get a little burned and you will learn soon enough...

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Samagri for deg is measured thus using a bowl. We measure 1bowl of sugar and add that to the container in which the sugar water is to be prepared. Then depending on whether you would like to add 3 or 4 times the amount of water - the amount is measured using the same bowl. So we either add 3 or 4 bowls of water. Hope that helps.

Actually its not measured using bowls, its measured by weight. Pls read up from sooraj prakash."Karah karan ki bidh sun leejai teen bhag samsar ka dejai"

In terms of the 4 times of water reference. This is what I was told by the vidvaans from taksal. Because they are from the direct lineage I would say they have the correct formula...

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