Degs & Langar


The Degas Cauldrons Booking Online Services for Ajmer Dargah Khwaja Sahib ki Big Badi Small Choti Deg of details

Inside Dargah Sharif, two big Degas (pots) are installed for cooking Niaz (purely vegetarian food; cooked with rice, ghee, nuts, saffron & sugar). The system of cooking food in cauldron (Deg) was first introduced by Akbar. Since then a large quantity of food of different kinds has always been cooked in Degas generally at night and is distributed among the people after Fajr (morning) prayers.

Tomes Coryat, who visited Ajmer, at the time of Jahangir, says that the Mughal emperor once ordered the preparation of Khichri in the Deg to be distributed among 5000 people, taking out the first on a platter with his own hands, followed by the Queen, Noor Jehan, and other ladies of the Harem. Once, Shahjahan mixed the meat of a Nilgai (one of the species of antelope) in the preparation of Deg, which he had shot during a hunting expedition. In the second half of the eighteenth century, when Ajmer came under the control of the Marathas and Rajputs, a new kind of food known as Kesaria Bhat (saffroned sweet rice) was cooked in these Degas and that has continued to this day.

Big Deg: It was presented by Emperor Akbar, 4800 kgs of food can be cooked in it and the cost comes to about 1,80,000($2461.00) Indian Rupees.

Small Deg: It was presented by Emperor Jahangir, 2400 kgs of food can be cooked in it that approximately amount to 80,000 ($1100.00) Indian Rupees. N.B. : 1. All these Deghs are cooked by Zaireen (pilgrims/devotees) who can afford to cook, Bavakalat (through) respective Khadims of Khawaja Gareeb Nawaz. If anyone of you has a plan to cook Degh at any time of the year, please let me know in advance, so that I may make the necessary arrangements required, as Deghs are cooked all the year-round. It can be cooked in your personal presence and also in your absence, on your behalf or any sort of Niyaz you want to cook other then Deg