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making karah parshad

Discussion in 'New to Sikhism' started by Sherab, Jan 3, 2008.

  1. Sherab

    Sherab
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  3. Gyani Jarnail Singh

    Gyani Jarnail Singh Malaysia
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    Its not cooked enough and the chaasnee (sugar water) must be BOILING when put onto the frying atta. Any temp difference between the frying pan and the water is disastrous...sticky parshaad !! Wait until atta is Golden and aromatic - then add the boiling sugar water..and stir vigorously....the more you stir..the more ghee begins to ooze out...so keep that short as well or sangat will have dripping ghee on their hands.. OF course the EQUAL Parts of water/sugar/atta and ghee is compulsory.

    Gyani Jarnail Singh
     
  4. Sherab

    Sherab
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