Sikh Turbans (Dastar or Pagg)

Starch Mixture for One Turban (5m x 1m rectangle of Mal-Mal):

• Starch: 2 tablespoons of starch (Kershaw’s, Maida or Cornstarch)
• Water: 1 cup (240 ml)

Starch Mixture for a Batch of Five Turbans:

• Starch: 10 tablespoons of cornstarch or rice starch
• Water: 5 cups (1200 ml)

Steps to Make the Starch:

1. Boil Water: Start by boiling 1 cup (240 ml) of water in a saucepan on low heat.
2. Dissolve Starch: In a separate bowl, whisk 3 tablespoons of starch with a little water until it forms a smooth paste.
3. Combine: Slowly strain the starch mixture into the boiling water (via a sieve) while continuously stirring.
4. Thicken: Keep stirring until the starch becomes clear (almost like water). This might take 30 minutes.
5. Strain Into a Bucket: Once the starch is clear, strain it into a clean bucket (via a sieve) to cool.

Applying the Starch:

1. Dampen the Turban: Slightly dampen the whole turban with water
2. Apply Starch: Mix the damp turban into the starch and evenly coat it.
3. Dry: Let the turban dry fully in the sun or a well-ventilated area (it has to air dry)
4. Storing: Take the dried turban, fold it neatly/ respectfully and store in a cool/dry place until you’re ready to tie it (can be for months)

Tying:

1. Sprinkle Water: Sprinkle the whole dry turban with water throughout (only a little bit to soften it for tying)
2. Pooni and Tie: Pooni/Fold the turban and tie it on your head (perhaps secure with pins while it’s still damp).
3. Dry Completely: Wear the turban for a day until it dries completely on your head. Carefully remove it from your head at the end of the day and store it on your bedside table.

Ensuring Longevity:

• Store Properly: Store the turban in a dry, cool place to avoid moisture that can weaken the starch (whenever it has starch soon it, before tying and after)

With proper application and care, your turban should maintain its rock-hard stiffness like a hard-hat for 5 months with daily wear.