Karah prasad is the closest thing Sikhism has to a sacrament and the tradition is careful about the word. Equal weights of wholemeal flour, ghee and sugar are cooked in an iron karahi by someone who has bathed, reciting gurbani throughout; it is presented, touched with a kirpan during the Ardas, and then distributed into cupped hands. The rule that matters is the distribution: it goes along the rows in order, to everyone, with no priority for donors, officials or caste. The Rehat Maryada is explicit that it must not be given selectively. Sikhs will tell you it carries no metaphysical change — it is not transubstantiated and it confers nothing — but refusing it is read as refusing the sangat, and everyone eats it whatever their diet. It is sweet, greasy, and served warm, and it is the taste most Punjabis associate with the inside of a gurdwara.