By Kumar Chidambaranathan
Diwali, or Deepavali, is India’s biggest and most important festival celebrated by Hindus, Jains, Sikhs and a section of Buddhists. The festival gets its name from the row (avali) of clay lamps (deepa) that Indians light inside and outside their homes to symbolise the inner light that protects from spiritual darkness; in other words symbolises the spiritual “victory of light over darkness, good over evil, and knowledge over ignorance.
The exact dates of Diwali change each year and are determined by the moon’s position – usually on or before the new moon in the Hindu month of Karthika, which falls between October and November. In the northern parts of India, Diwali is a five-day-long festival that culminates on the day of Diwali to celebrate the return of Lord Rama to his kingdom in Ayodhya with his wife Sita and his brother Lakshmana after defeating the demon King Ravana in Lanka and serving 14 years in exile. In southern India, the festival is usually a one-day celebration called Deepavali to commemorate Lord Krishna’s victory over the demon king Narakaasura.
The business community considers it an auspicious time to start new ventures and marks the closing of accounts for agricultural businesses. This year it falls on Monday, the 24th of October.
Diwali is celebrated in many countries around the world, and the main day of the festival is an official holiday in Fiji, Guyana, India, Malaysia, Mauritius, Myanmar, Nepal, Pakistan, Singapore, Sri Lanka, Suriname, Trinidad and Tobago, and the USA.
Diwali is not just about lights and legends – Diwali is a time to clean, decorate homes with kolam or rangoli (colourful designs), and have fun with friends and family! It is a time for family gatherings and celebrations. People exchange gifts and sweets, enjoy delicious feasts, watch fireworks, and wear new clothes.
Various Indian Organisations celebrate Diwali in Aotearoa, New Zealand. In Otautahi, Christchurch, the Indian Social and Cultural Club (ISCC) is organising this year’s Diwali festival celebrations on the 22nd of October at Hagley Park (North). It is a free event, and register here if you are interested: https://www.eventbrite.co.nz/e/iscc-diwali-2022-tickets-416456010137
Join us in making paper lanterns on 26th of October at 12.00pm at the Madras Street library campus and our Timaru library campus.
Why not try having a go at making nan khatai (traditional cardamom biscuits)!
Cardamom biscuits (nan khatai)
By Roopa Gulati
- Preparation and cooking time
- Prep:25 mins
- Cook:20 mins
- plus chilling
- Easy
- Makes 24 biscuits
Enjoy these traditional Indian cardamom biscuits with a mug of steamy masala chai. Nan khatai are notable for their crumbly texture and butter-rich flavour.
Ingredients
- 3 green cardamom pods
- 40g icing sugar
- 100g unsalted butter, at room temperature
- 70g self-raising white flour
- 25g gram flour
- 25g semolina
- 24 skin-on almonds or chopped pistachios
Method
- STEP 1Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
- STEP 2Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
- STEP 3Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
- STEP 4Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
- STEP 5Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
- STEP 6Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.