How To Make Degh

[Guroo Guroo Jaap]

Could some Gurmukh Pyareo please post the ingriediants and instructions needed to make Degh please.

Dass will be using a Sarbloh Bata to make the Degh in.

Vaheguroo

[.- Prabhjot Singh -.]

Wjkk Wjkf Veer Jeo,

Kindly refer to this topic: http://www.sikhsangat.com/index.php?/topic/21026-how-to-make-karah-prashad/

Gurfateh!

[humkire]

Wjkk Wjkf Veer Jeo,

Kindly refer to this topic: http://www.sikhsangat.com/index.php?/topic/21026-how-to-make-karah-prashad/

Gurfateh!

Apart from the rest of the maryada involved in making Gur Ki Degh, in terms of ingredients and method, use as following. 1 cup of ghee or unsalted butter, 1 cup atta, 1 cup sugar, 4 cups of water. Gently heat up the ghee to slightly less than medium temperature, then add in the atta as you are also doing your paath. gently stir it continously and in the meantime boil the sugar in the water under medium fire without letting it thicken and become stringy. The atta in the ghee will first appear to suck in all the ghee and be slightly crumbly, then gradually appear more fluid. Then its colour will slowly change to a beautiful golden lightish brown and the ghee will start to bubble to the surface. At this stage gently add the sugary water and stir with faster, stronger strokes till it leaves the sides and looks ready.

[.- Prabhjot Singh -.]

Humkire Veerjeo, the detail with which you have described it has made my mouth water! Make me some already!

[humkire]

hehe pjs jeeo aajo aajo ral milh keh keertan kerieh, phirh karah parshad shekah geh. savaiyah jah khulah gphah ? haha

Ill let out a little secret to make it even more tastier haha (it really works! ) . fry the atta in the ghee with very very very very slow fire so it cooks and still looks light creamy coloured and NOT light golden brown and then just as the ghee bubbles start rising right away add the syrup. This makes the parshad slightly slightly sticky but awesomely tasty! another tip is to use very dark brown raw sugar like muscuvado or gurrh instead of white sugar. and if you know the technique make your own ghee using guernsey and jersey fresh milk from tesco. now we are talking of REALLY amazing parshad especially more amazing if you stare into it(while cooking it) with laser beam eyes doing Japjee as if that was the last Japjee u going do b4 dying! haha, i mean with soooooooooo much muhabat and prem ras and loud and just magical with full dhyan.

Anyway im involved in the catering industry so khana making is me hobby n ask recipes 4 anything wenever