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Guru Nanak Jayanti, also known as Gurpurab, is a celebration of the birth of Guru Nanak Dev Ji, the first Guru and founder of Sikhism. Each year, this day is revered by millions of Sikhs and others across the globe. Marking the day with Nagar Kirtans, Prabath Pheri, Langar, and many other traditions, Guru Nanak’s teachings are emphasised and celebrated.
Two traditions – preparing kadha prashad and the community meal, Langar make the essence of every Gurpurab. To get an inside scoop on how people celebrate Guru Nanak Jayanti, Slurrp interviewed Punjabis, the place where Sikhism was born. Read the Slurrp Exclusive to know the stories of how, even today, the biggest Sikh festival is celebrated with utter devotion.
Rupinder Kaur, Mohali
Rupinder Kaur, a 60-year-old woman living in Mohali, shared how she has been celebrating Gurpurab, “Ten days before Guru Nanak Jayanti, Prabhat Pheris while chanting the Shabad and Gurbani marks the start of the festival. We welcome the people organising the Prabhat Pheris into our home as they chant the holy hymns and Shabad Kirtans and serve them boxes filled with dry snacks like mathri and laddus. Then, 1 day before Guru Nana Jayanti, the Nagar Kirtan takes place with ‘Panj Piyaare’ taking the lead. Along the way, devotees join the Nagar Kirtan, and the procession takes place, followed by serving Kadha Prashad. Other than that, devotees also organise a 3-day-long Akhand Paath, and Kadha Parshad is served three times during the Paath: first to start the Akhand Paath, next once half the Granth is completed, called Madh, and finally, after it is completed, called Bhog.”
“On the day of Gurpurab, we make the Prashad whilst covering our heads and removing the slippers. Chanting ‘Waheguru,’ the Prashad is usually made by heating some ghee, adding atta and then roasting it. Once fragrant, cheeni (sugar) and paani (water) are added. After cooking till the desired consistency is achieved, the Kadha Prashad is served. There are no dry fruits added to the Prashad as Guru Nanak Dev Ji preached the idea of ‘simplicity’. Following the Guru Nanak Dev Ji’s three teachings, ‘Karam Karo,’ ‘Naam Japo,’ and ‘Vand Chakho,’ a special langar is organised in Gurudwaras to celebrate Gurpurab. The Langar usually features Maa Sabat dal, chawal, roti, salad, achaar, sabji, and a special kheer,” concluded Rupinder Kaur.
Inderjeet Kaur, Patiala
The 51-year-old homemaker, Inderjeet Kaur, shares, “I make Kadha Prashad every day before praying each morning. My earliest memory of Kadha Parshad is learning how to cook it from my mother when I was twelve-thirteen years old. While back in my material home, Kadha Parshad was made on Sangrand (the start of a new month as per the desi calendar), I now make it every day.”
To celebrate Gurpurab, Inderjeet Kaur passionately narrates, “Guru Nanak Jayanti is the biggest Gurpurab of the year as it marks the first Guru of Sikhism. I follow my standard recipe to make Deg (Kadha Prashad). I take one katori (small bowl) of cheeni, one katori atta, one katori ghee, and two katori paani. Apart from actively participating in Nagar Kirtans and Prabhat Pheris, my family and I visit the Gurdwara to have the Langar. As a celebratory menu, it usually consists of dal, mixed veg sabzi, salad, raita, roti, chawal, kheer, and halwa.”
Sarbjeet Kaur, Mohali
Sarbjeet Kaur, the 45-year-old devotee, religiously shares, “On the day of Guru Nanak Jayanti, to celebrate the birth of first of the ten Sikh Gurus, I have been waking up early in the morning, taking a bath and doing Ardaas (Sikh prayer). While chanting ‘Waheguru’, I make Kadha Parshad by taking some desi ghee in a pan and heating it on low flame. Once it’s hot, I add atta and roast it. After it is well mixed, I add Thakkar (sugar) and stir. To even out the consistency, I add water while stirring to avoid any lumps. The Deg is then distributed amongst my family members.”
“My fondest memory of Kadha Parshad is still reminiscing about the one that my mother used to make. Even though the recipes are the same, I still can’t match the magic my mother had. In the evening, I go to Gurudwara to have Langar. It is made with simple ingredients following the preachings of Guru Nanak Dev Ji. Some of the staples are dal, roti, aloo gobhi sabzi, chawal, and of course, Kadha Prashad,” says Sarbjeet Kaur.
