This choti deg was presented at Dargah Sharif by Sultan Noorudin Jhangir in 1013 Hijra and around 80 mounds of rice can be cooked at one time.
Offered by the emperor Jahangir in 1615 A. D. the Deg, kept on the eastern side of the Buland Darwaza is enough to cook about 29 quintals of Tabarruk.
The circumference at the edge of the larger cauldron is 10-1/4 feet.It cooks 70 mounds of rice, while the smaller Deg takes 28 mounds. One of them was presented by Akbar in 1567 A.D. The well-to-do pilgrims Individually make these Degs to be cooked.
The food in the above cauldrons is also cooked on behalf of Devotees who could afford and finance it. One of them was presented by Akbar in 1567 A.D. The well-to-do pilgrims individually make these Degs to be cooked. It s fixed into solid masonry in which a palatable mixture of rice sugar, ghee (butter) and dried fruits are cooked for distribution to the public as tabarruk.
On either side of the second Baland Darwaza in front of Saham Chiragh (courtyard lamp), there are two huge Degs (cauldrons for cooking food) fixed into solid masonry in which a palatable mixture of rice sugar, ghee (butter) and dried fruits is cooked for distribution to the public as tabarruk. The circumference at the edge of the larger cauldron is 10-1/4 feet. It cooks 70 mounds of rice, while the smaller Deg takes 28 mounds. One of them was presented by Akbar in 1567 A.D. The princes or the well-to-do pilgrims order these Degs to be cooked generally during the Urs period
It is located on the left side of Buland Darwaza inside Sahan-e-Chiragh. It was presented by Sultan Nooruddin Jahangir in 1013 Hijra. (1613 A.D.)
2400 kg of food can be cooked in it that approximately amount to 50,000/- Indian Rupees.
Pilgrims to the shrine according to their ability and generosity propose to offer a deg. The smallest amount which can be given for the large deg is 80 maunds of rice, 28 maunds of ghee, 35 of sugar and 15 of almonds and raisins, besides saffron and other spices. The smaller deg exactly half the large one.
Three list of the ingredients cooked in the deg reproduced that the food not always sweet rice. Meat was also used, but out of deference to Non-Mulsims devotees of Hazrat Khwaja Moinuddin Chishty and their vegetarian principles the practice of cooking meat was ended.
The prescribed rental fee for getting food cooked in the small deg is Rs 3572/- and Rs 7390/- for big one, which is to be deposited in Dargah Sharif Office, without which cooking does not take place. Likewise the donar must be represented by a Wakil also called a Khadim, without whose representation cooking does not take place. A portion of the fee (Zar-e-Chaharrum) is paid to the Khadim by the Dargah Sharif.
All these Degs (Cauldrons) are cooked by Zaireen (pilgrims/devotees) who can afford to cook, Bavakalat (through) respective Khadims of Khwaja Gharib 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 Degs (Cauldrons) 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 Degs (Cauldrons).