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Degh Ingredients


samosasingh
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One of the main ingredients is sugar in degh. The refined sugar that we buy in stores is not good for our health, so what should we be using living in Canada, what type of sugar is good for the body and not refined? Or do you all just used refined "white" sugar.

Also how much water should we be using during making degh. Is it 3 parts to one . Like 3 parts water to one part flour, sugar and ghee?

Also do you guys use ghee or just unsalted butter. I find with the butter that it has a sort of whitish film on top of it. Is that normal? When I use ghee it usually works out beter but does not taste the same.

Please provide any pointers you can!!

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WE ALL LOVE TO EAT IT, BUT HOW DO WE MAKE IT?

KARAAH COOKING RECIPE

by Manvir Singh Khalsa

Ingredients

•Salted Butter

•Aata (Chapati flour)

•Sugar (Brown Sugar for health conscious people!)

Measurements

1 tikki/block of butter = approx. 15-25 people

2 tikkian/blocks of butter = approx. 25- 35 people

3 tikkian/blocks of butter = approx. 50-60 people

Step 1

Melt the amount of butter you wish to use according to the measurements given above. Then add in some flour (aata) a little bit at time while stirring it in. The mixture should be not liquidy but it should be moist and fluffy (basically it should look like extra-oily Karaah) – according to that you put the flour in.

Measure the amount flour you mixed in (so you need to keep an eye out for how much you put in while adding it in). However much flour you put in (e.g. 1 bowl), you put one and half the amount of water (e.g. one and half bowls) into a separate saucepan.

Step 2

However much flour you used (e.g. 1 bowl); put three quarters (for low-fat option) or equal amount of that of sugar and add it to the water and boil it on the side (until the sugar dissolves in the water).

Cook the buttered flour mixture on medium heat and keep on stirring (make sure it doesn’t burn on the sides or bottom of the saucepan). Keep on stirring the aata mixture on medium heat until usually the water has boiled. By this time you should be able to smell a nice cooked smell coming out of the flour, the colour should be golden brown and sometimes the butter comes to the top (not always).

Step 3

Add the water slowly to the flour. Do it bit by bit and

stir the water in each time. This prevents a mess and it also stops the Karaah becoming gluey.

Once you have added all the water, stir the Karaah around on high gas for roughly 3-5 minutes. All the mixture should be mixed in well and when stirring usually the whole mixture moves as a whole. Make sure the Karaah looks cooked (i.e. colour and smell – you don’t want to give anyone food poisoning )!!

Let the Karaah cool down for at least half an hour (minimum time) before serving (advisable if you wish people to avoid getting burns when eating it)

Practice makes perfect!

What makes tasty Karaah?

Reciting Gurbani or ‘Waheguru’ when making it

Make it with LOVE and ENTHUSIAM!

manvir_singh_khalsa@yahoo.co.uk

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Chaupai

“Hear now the method to be followed when preparing karah (Prasad), how the three ingredients are to be mixed in equal quantities (10)

The place where it is to be prepared must be swept and plastered, the cooking vessel scoured and then washed clean (11)

Bath yourself so that you come to the task unpolluted, uttering nothing but ‘Vaheguru’ (12)

Fill a new pitcher with water, confident that Gobind Singh will bless the undertaking. (13)

When it is ready place it on a four legged stool and sitting around it sing keertan (14)

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For Degh, use equal amounts (by weight, not volume) of sugar, butter and flour. Use 4 times as much water, so that the ratio is 1:1:1:4. The butter should be clarified butter (melt it and remove the lassee by straining it). Refined sugar works fine. If you use desi style sugar (that large grained, cane sugar available at indian stores), then strain the chanee (water, sugar mixture) through a cotton cloth to remove dirt and other particles.

When making degh for Guru Jee's Darbar, follow the instructions that Tarunjeet Singh Jee posted. You should do as much paat as possible. Japjee Saahib and Anand Saahib are standard. Also, degh maryada for the guru's darbar requires the use of sarbloh utensils.

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