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SGNC Sunday Langar Estimate
For 125-170 people in the Sangat
Parshad: 4lb. Unsalted Butter, Atta, Sugar 5lb.
Langer:
- Dal: 12-14lbs. or channa
- Vegetales: 45-55lbs.
- Dahi: 3 gal
- Rice: 16 Cups (each cup = 80z)
- Parshade: 300-350 (two 20 lbs. bags of atta)
- Salad : Three lettuce heads, 9-12 cucumbers, 3-5 lbs tomatoes, 2 lbs carrots, etc.
- Kheer: 5 gal. of milk (8-12 cups of rice (80z cups); or Ice Cream four 5qt.pail
- Common ingredients needed to prepare Langer : Oil, Onions, Garlic, Ginger, Tomatoes, Salt, Garam Masala, Jeera, Red /green Chili peppers, Turmeric/Haldi Powder, Black Pepper, Cardamom Green (llcahi),
Chai (tea)
- 2 gal. of Milk for Chai
- Note: Please Do not Add milk into the tea Kettle.
- 55 cups of cold water in Kettle
- 35 bags of Indian teabags
Please contact the Langar Committee for Gurpurb Langar or any other
Questions.