The fifth day after the new moon of January (January 24 in 2015) marks the first day of spring in the Hindu holiday calendar and is celebrated in India and Nepal. Yellow is the auspicious color to wear: the color of happiness and the color of the mustard that is blooming at this time. (In my neighborhood in Seattle, witch hazel is already unfurling its yellow fragrant petals.) Like the early spring festivals in the Christian calendar (Mardi Gras) and Western European calendar (Candlemas), this holiday falls 40 days (or rather a moon cycle and a half in the Hindu calendar) before the full explosion of spring celebration at the full moon of Holi (or Easter or Spring Equinox)
In ancient India, the festival honored Kamadeva, the god of desire, whose bow is made of sugarcane and strung with bees, and whose arrows are decorated with fragrant flowers. Dancing girls performed, and songs of love were sung in the royal court. It is still a day associated with love and an auspicious day for a wedding.
Now it is Saraswati, the goddess of art and learning, who is honored. Her statue is often dressed in yellow clothing. On this day, Kayastha scribes would retire their ink pots and adopt new ones, filling them with new ink for the following day. Children are encouraged to say their first word. Schools take a break. People attend art and painting competitions, music festivals, and poetry readings. Seems like a great day to set aside time for creativity, whether visiting a museum, attending a concert, writing a poem or creating something wonderful to eat.
Since yellow is the color of the day, people wear yellow garments and eat saffron rice and yellow desserts. You can find recipes for Hindu desserts online (here’s one link but there are many) but if you can’t easily obtain the specialized ingredients, a rice pudding colored with saffron would be appropriate. I am planning to go to my neighborhood Indian restaurant, Kanak, and sample some of their yellow-colored desserts.
The photo of gulab jamun comes from the dessert site above. Gulab jamun is made from khoya (a dairy product) and flour, rolled into balls, deep-fried and finished off with a sugar syrup containing saffron.
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