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I have gone through mails of the distinguished participants.
My objection is I find a negative change in the way Karrah Parsad is prepared th
ese days.. This has taken place not only in Punjab gurdwaras but the Delhi shri
nes also suffer it.
The problem being that the atta (in ghee) is too much heated (fried) as a resul
t of which the nutrients are lost as also the taste. One has to be cautious whil
e frying atta so that (1) it does not stick to the karahi and (2) it is not heat
ed beyond the desired temperature level.. But the problem with our gurdwaras is
that they ovearheat it. As a result of which 90% of the taste is lost.
We know up to what temperature the wheat flour can survive its food value. Examp
les of our baked bread or roti are before us. Do we bake our roti or bread to th
e colour we have in karah parsad? Are our rotis dark brown? No, we are overheati
ng it. Whereas the fact is, in case of karahparsad every granule is directly exp
osed to the heated ghee. There is imminent danger of burning of flour. Remember
time factor is important here. Gurus house doesnt allow hurry. kahli da kam shaitan
da
The proper way is that we should heat the floor until there is a slight change i
n colour: a very light brown. Further exposure means nutrients are lost.
I discussed it with many people and every one agreed that taste in karah parsad
is now lost. The reason is over heating. Our Gianis do it because (1) they are
in hurry and do at full flame and (2) they want that the product is not sticky.
They dont know that once the ingredients are in exact proportions, the problem of
stickiness will be minimum but the taste and nutrients will survive. What if it
sticks to fingers for a moment?
Guru willing I will take the Karrah Parsad prepared at my home to SGPC office an
d offer to the managers and presidents there. But I hesitate because I think the
y will not spare time for such a thing. Can any body help?