Celebration of Light

Shubh Diwali! by Chitra Soundar ill by Charlene Chua

Diwali, a five-day Hindu festival, commences with the new moon on the darkest night of fall. The picture book Shubh Diwali! introduces young readers to this festival of light.

A multigenerational family dressed in western clothing prepare and decorate their home in anticipation of the holiday. Observance includes wearing new traditional clothing, telling stories, ringing bells, and lighting lamps.

Soundar's rhyming couplets provides a glimpse into the celebration. Back matter includes an Author's Note which introduces Diwali in more detail with her personal recollections, a brief description of each of the Five Days of Diwali and a Glossary.

Chua's illustrations feature wide-eyed family and friends who have a variety of skin tones and manner of dress. Included are depictions of individuals with disabilities.

A complementary color palette that is predominantly various shades of gold and purple accentuate the night sky and contrast with the dazzling fireworks and lamp light. Interior scenes in warm yellows and golds reinforce the warmth and closeness of family and friends.

Wide-eyed wonder of the children's illuminated faces on the cover is particularly striking.

​​Dessert Over Darkness

Celebrate with this traditional Diwali treat.

​Shrikhand (Strained Sweet Yogurt)

​Shrikhand is a creamy yogurt-based dessert from western India made simply by straining yogurt and sweetening it. The yogurt is traditionally strained by pressing it between newspaper (to soak up extra whey), but if you can find thick, full-fat Greek yogurt at the grocery store, then the process is even simpler: Hang it in a mesh strainer over a bowl for a day, and let the excess whey drip out. You can substitute slivered almonds for pistachios, if that's more your speed, or even skip the nuts altogether for a smooth shrikhand flavored only with sugar, cardamom and a celebratory sprinkle of saffron threads.

INGREDIENTS

• 32 ounces plain full-fat Greek yogurt
• 1 ½ cups loosely packed confectioners’ sugar
• 1 cup roasted unsalted or lightly salted pistachios, roughly chopped, plus ⅓ cup for garnish, roughly chopped
• 1 teaspoon saffron threads, finely chopped, plus a pinch for garnish, finely chopped
• ¼ teaspoon cardamom powder

PREPARATION

1. Put yogurt in a fine-mesh strainer suspended over a large bowl, cover with plastic wrap and place in the fridge. Let excess whey strain for 24 hours.
2. Transfer yogurt to a large mixing bowl, and gently stir in sugar, pistachios, saffron and cardamom. When they are combined, transfer mixture into a serving dish, using an offset spatula to smooth out the top. Evenly sprinkle reserved pistachios and pinch of saffron over the top, and chill for an hour before serving. Shrikhand will keep covered in the fridge for a few days (though the pistachios will soften).

Recipe: NYT via When It’s Too Hot For Cooking, Try Yogurt For Dessert  TEJAL RAO

Uncorrected copy provided by publisher.

Pub date: September 1, 2019  Publisher: Albert Whitman & Company  ISBN: 978-0807573556