Deepavali, or Diwali is celebrated the world over by Hindus, to mark the start of new beginnings, and the triumph of light over darkness.
Usually celebrated between mid-October to mid-November, this year’s celebrations fall on November 14.
With Covid-19 cases at all time highs throughout the country, this year’s celebrations will have to be muted for public health, and safety. Nevertheless, there are still ways, and means for us to enjoy this festival, wherever we are.
Festival of Lights
Deepavali, or the Festival of Lights, is celebrated on the darkest night of the Hindu calendar.
In the days running up to it, homes are dusted, scrubbed, painted, and made to look their very best.
The latest fashions in sarees, Punjabi suits, and salwar khameez, among others, are snapped up. Indian delicacies, savouries, and sweets are boiled, fried, and prepared as part of the yearly celebrations.
This year, online sales are ramping up, even as the footfalls around Brickfields, and Masjid India are less than the usual. Nothing beats door to door delivery!
The Kolam
In Malaysia
From the simple to the elaborate, these eye-catching designs are a welcome sight to visitors. Traditionally, placed at the entrance of homes, the kolam is now stapling just about anywhere, from malls to schools, and office buildings.
Made from brightly coloured grains, and rice flour, these beauties are not just decorative. They serve to welcome the Goddess of Prosperity, Lakshmi, and to drive away evil spirits.
Placed on the floor, they also provide food for insects, and other little critters, too.
In India
While kolam usually makes its appearance around Deepavali in Malaysia, they are a prominent feature at any traditional Indian festival in India.
Ponggol, which is celebrated in January, and Onam, celebrated between August and September, also prominently feature kolam.
Kolam, or Rangoli, as they are referred to in Northern India, means beauty. And, truly, they are!
Delectable Delights
While most Indian delights are available to be eaten and enjoyed throughout the year, the full variety can be relished around Deepavali.
So let loose and enjoy, everyone! Deepavali comes, but once a year.
To give you an idea of some of the varieties out there, we picked a handful of the much-loved, and long-awaited ones.
Laddo
The laddo or laddoo are sweet, round balls of scrumptious delight.
While usually made with gram flour, some recipes call for semolina. You can have them plain, or feast on varieties stuffed with raisins or nuts.
Nei Urundai or Ghee Ball is another type of laddo, made with moong dal, or mung bean. It is another all-time favourite. Its melt in your mouth texture makes popping one, two, or more, seamlessly satisfying.
Chai Samosa
For breakfast, tea, or a snack in between, the delectable combination of chai (tea), with steaming hot samosas are just the thing for a quick pick me up.
Samosas come with a variety of fillings, from potato to minced meats of choice. Wrapped in a distinctive triangular pastry, this one is hard to miss.
Wash it down with a piping hot cup of masala tea.
Muruku
The word “muruku” coincidentally means twisted, referring to its familiar shape. These oh-so-addictive nibbles come in more than one variety.
While you can endeavour to cook up a batch at home, it is far easier to purchase a bag, or bags of your favourites, all individually wrapped and weighed to suit your preference.
Best choices can be sourced from Indian restaurants, pop up stalls, or through recommendations from family, and friends.
Chakli Muruku
Chakli muruku also goes by the name of chakri, chakali or chakkuli muruku. Its distinctive spiky texture peppered with a combination of heady spices, makes it an irresistible snack, for young and old alike.
Thenkuzhal Muruku
Just as popular as the Chakri muruku, this version is its smoother ‘cousin’. You can get it in little strips, or in its iconic twisted shape.
They are just as addictive, but more palatable for the little ones since they have a smoother texture, and make for a softer bite.
Achu Muruku
Queen of the muruku, this rose-shaped delight is sweet to the taste, and light, and crunchy on the palate. Whether you bite into it or pluck each “petal” as you go, it tastes heavenly with masala tea.
The Mixture
If you are dithering on your selection, give the mixture a try. It has everything in it – curry leaves, dhal, peanuts, and muruku. This spicy, crunchy mix will keep you coming back for more.
Barfi
Also known as Barfee, or burfi, this sweet treat, an Indian styled fudge, is made with just 4 ingredients. Simple to make, and delicious to eat, go on and give it a try.
Gulab Jamun
Of all the Deepavali treats out there, this is the sweetest of them all.
These golf-sized balls made from milk solids, flour, and spices, are served soaked in a thick rose flavoured syrup. While you can get this the year through, its sweet richness makes it a staple in big festivals.
If you chance upon it, give it a try, but be warned, it is sweet.
Sugee Halwa
This delectable dessert is not as sweet as the gulab jamun, but don’t let this fool you. One mouthful will have you hooked, and coming back for more.
Made with ghee, sugee, milk, and lavishly laced with cashews and raisins, its subtle sweetness is pure yum.
With the arrival of the festivities, it’s time to let loose, and tuck in. Diet, begone!
Enjoy the delightful palak paneer, butter chicken, rogan josh, and aloo gobi. Compliment them with generous helpings of briyani rice, puri, thosai, chappati, or the delectable naan. Drizzle them with a variety of curries, from the wholesome dhall, to the mouth-watering salt fish curry.
Filled with spices, marinated for hours, and slow-cooked to perfection, they make a satisfying, buffet of flavours. Kids get to join in too since not all spices are fiery hot.
Happy Deepavali, everyone! Stay safe.