Parshad – Preparation
Parshad – Preparation
Karrah-Parshad – Preparation
Parshad – Tihauli Daa Parshad
It is also called Tribhawali, Trihauli, or Tihauli Daa Parshad i.e. prepared with equal parts of the three ingredients – Ataa (wheat flour), Ghee (butter oil), sugar, and to this is added three parts of water (Wheat flour 1 cup, butter oil 1 cup, sugar 1cup, water 3 cups. I cup equals 1 LB).
Sugar – In the United States, a little bit more of sugar makes it tastier, as the beetroot sugar here is not that sweet. Too much sugar will spoil the taste.
Wheat Flour – Wheat floor should be coarse and not fine or white. Parshad of pure cream of wheat does not stick together well (cohere, coalesce) and its grains easily scatter. About one third to half of Soojee (cream of wheat) and 2/3 to half of coarse whole-wheat flour make a good mixture.
Ghee – Butter oil. Too little butter oil makes it dry and unpleasant to swallow. On the other hand, too much oil seeps through the fingers, and may spoil clothes and carpet.
Some use butter in place of butter oil. Be careful that it is not salted. Parshad is prepared with pure butter or butter oil. Now, sometimes (not for special occasions), some may take the liberty of using plain or hydrogenated vegetable oils. Animal fat is not permitted.
Parshad – Additions
Fruits: dry or fresh, raisins, nuts, saffron, dyes, flavors, etc. are not added to Karrah Parshad. It is to maintain simplicity and uniformity of the preparation, and to keep it affordable by everyone. Parshad is highly revered, and except the one on duty, the others should avoid touching it unnecessarily. it is kept covered and is touched with clean hands – washed with soap and water, and dried with clean, unused cloth or napkins..
Parshad for keeping longer – while preparing, it is worked up with a ladle until Ghee (butter oil) starts separating from Parshad.
Parshad – Discipline For Preparation
In the Gurdwara, it is prepared by Bhai ji (Sewadar – permanently serving there), so that it is always of the same quality.
The following repetition is to impress the discipline for preparing Parshad.
* Cleanliness – Parshad is prepared after taking bath, wearing clean clothes, and with clean hands – washed with soap and water.
* Head Cover – Head should be kept covered throughout cooking and while you are in the kitchen. No caps or hats. Have a Dupattaa (length of cloth), scarf, or Kaeskee (short cloth wrapped on head).
* Clean Hands – No part of body, even the face, hair, skin etc. should be touched while preparing it. If need be, use a fresh, clean napkin to do so. If touched, hands should be washed with soap and water.
* Attitude – humility, reverence, and devotion should prevail. All through preparing it, Jappu ji Sahib, Gurbani (Holy Hymns) should be recited. The Jaap of “Waheguru, Waheguru,” – God, my Lord, or “Satte-Naamu Waheguru” – the True Name (God), is continuously recited preferably silently. If one has to speak it out, then mouth should be kept covered to protect Parshad from getting contaminated (the fine particles of sputum).
* Talking – There should be no non-essential talk while cooking or serving food. No gossips. Keep the mind fixed on God. Remember that you are preparing a holy food for offering to the Lord and for giving to Sangat.
* Eating – there should not be any eating, snacking, or nibbling in the cooking area. No one should eat at the kitchen counter.
While eating outside, do not touch the cooked food or utensils in the kitchen, without cleaning hands with soap and water. Ask someone else to serve you.