Rangoli

Rangoli, also known as Alpana, Kolam and by other names is a traditional art of decorating courtyards and walls of Indian houses, places of worship and sometimes eating places as well. The powder of white stone, lime, rice flour and other paste is used to draw intricate and ritual designs.

Although Rangoli art is Maharashtrian in origin, it has become quite popular all over the country. Each state of India has its own way of painting Rangoli. One characteristic of Rangolis is that it is painted by commoners. On some special occasions like Dipavali it is painted in every home, with or without formal training in Rangoli art. The art is typically transferred from generation to generation and from friend to friend.

Traditionally Rangolis are painted or created out of colored sand/rice powder. A symmetrical pattern or picture of Gods, Goddess, Dancers, Diyas etc. is drawn and colored rice powder/sand is then layered on top to form a picture. A symmetrical rangoli pattern can be drawn on paper or card and then decorated by children with crumpled tissue paper.

Spaces can be created within the rangoli design to place diyas. One can also use flower petals of different colors such as golden marigolds, bright red roses to add that extra dimension to the pattern. With a little bit of imagination, a dash of aesthetic sense and dollops of patience, one can create a piece of art with colors.

Most of the patterns are circular indicative of the endlessness of time. The day-to-day Rangoli patterns are simple or intricate. The most common rangoli designs start with dots which are connected to form lines and other geometrical shapes such as swastika, aum, stars, squares, circles, triangles etc. These geometrical patterns must be formed in a continuous, unbroken lines.

Narak Chaturdasi

Choti Diwali / Narak Chaturdasi

The day before Diwali is celebrated as Chhoti Diwali / Narak Chaturdasi or 'small Diwali'. It is Diwali on a smaller scale, with fewer lights lit and fewer crackers burst. The morning after Choti Diwali, the women of the house make beautiful, colored rangoli in the doorway and courtyard. Tiny footprints made out of rice paste are a special feature of the rangolis made for Diwali. In Hindu homes, Chhoti Diwali celebrations involve a ritual puja to Goddess Lakshmi and also to Rama in the evening. Songs in honor of the god are sung and aarti is performed.

Legends behind Chhoti Diwali
The story goes that the demon king Narakasur ruler of Pragjyotishpur (a province to the South of Nepal) after defeating Lord Indra had snatched away the magnificent earrings of Aditi, the Mother Goddess (the ruler of Suraloka and a relative of Satyabhama, Lord Krishna's wife) and imprisoned sixteen thousand daughters of the gods and saints in his harem.

On coming to know about this, Satyabhama was enraged by Narakasura's malevolence towards women, and she appealed to Krishna to give her the golden chance to destroy Narakasura. The legend also says that Narakasura was given a curse that he would be killed by a woman. Krishna granted Satyabhama a boon to fight with Narakasura. With Krishna as the charioteer, Satyabhama entered the battle field. During the war, Krishna swooned for a while, a preordained divinely act adopted to empower Satyabhama to kill the demon. After Narakasura was beheaded, the imprisoned women were released, and Krishna accepted to marry them.

So on the day previous to Narakachaturdashi, Lord Krishna's divine intervention led to the killing of the demon, Narakasura and liberation of the imprisoned damsels as well as recovery of the precious earrings of Aditi. As a symbol of that victory Lord Krishna smeared his forehead with the demon king's blood. Krishna returned home in the very early morning of the Narakachaturdashi day. The womenfolk massaged scented oil to his body and gave him a good bath to wash away the filth from his body. Since then the custom of taking bath before sunrise on this day has become a traditional practice specially in Maharashtra.

It is interesting to note that Bhudevi, mother of the slain Narakasura, declared that his death should not be a day of mourning but an occasion to celebrate and rejoice. Since then, Deepavali is being celebrated by people every year with joyous celebrations with lot of fun and frolic, and fire works.

In South India that victory of the divine over the mundane is celebrated in a very peculiar way. People wake up before sunrise prepare a paste by mixing Kumkum in oil, symbolizing blood and after breaking a bitter fruit that represents the head of the demon King that was smashed by Krishna, apply that mixture on their foreheads. Then they have an oil bath using sandalwood paste.

In Maharashtra also, traditional early baths with oil and "Uptan" (paste) of gram flour and fragrant powders are a `must'. All through the ritual of baths, deafening sounds of crackers and fireworks are there in order that the children enjoy bathing. Afterward steamed vermicelli with milk and sugar or puffed rice with curd is served.

Diwali Poems

Diwali Poems

Enjoy this wonderful collection of heart touching and vibrant Diwali Poems. You may quote them in Diwali Greeting Cards you prepared for loved ones and cherish the joys of glittering Festival of Lights.

If you too, have composed a Poem on Diwali, post it on our site and share your feelings with the world. We promise to publish your poem along with your name on this Diwali Poems page.

Aayaa Tyohaar Diwali Ka
Aayaa tyohaar Diwali ka
Bachcho ki khushhali ka
Bablu kahate papa se
Mujhako PC lana hai
guriya kahati mammi se
hame sitar bajana hai
papa bare achambhe me hai
ye mausam kangali ka
Aayaa tyohaar diwali ka

Bibi kahati pati dev se
Jab bonus tum paayoge
Sabse pahale haar sunahara
La mujhako pahnaao ge
Pati dev to mook bane hai
Rupaya denaa udhaari ka
Aayaa tyohaar diwali ka

Sab ki farmaish se tang huye hai
Bablu guriya ke papa ji
Patni to sir chadh kar bole
Kabhi na kahati aao ji
Ab bhaag na sakate papa ji
Jo theka liye rakhwali ka
Aayaa tyohaar diwali ka



Tu Jagmagaaye Teraa Deep Jagamagaaye
Tu jagmagaaye teraa deep jagamagaaye
Saare jahaan ki khushiya tere bhee ghar ko aaye
Ganga aur Yamuna sa nirmal ho tera man
Ambar our dhara sa swachh ho tera tan
Is nagar me teri jyoti chamchamaaaye
Tu jagmagaaye teraa deep jagamagaaye

Achchhe karmo se jag me naam hogaa tera
Teri aahat se buraiya lengi nahi basera
Tere marane ke baad bhee log tera naam gaaye
Tu jagmagaaye teraa deep jagamagaaye

Mit jaaye andhera jo teri dagar me aaye
Aaye kabhi na gam jo deti chintaaye
Naam amar ho tera ek taaraa timtimaaye
Tu jagmagaaye teraa deep jagamagaaye

Door karna chhuachoot mandir masjid ka jhagara
Koi mare na bhookha koi rahe na kangala
Aane waalaa kal tera naam gungunaaye
Tu jagmagaaye teraa deep jagamagaaye



Deep Jalao, Khushi Manao
Deep Jalao, Khushi Manao
Aayi Diwali Aayi!

Raat Amaavas ki to kya,
Ghar-ghar hua ujaala
Saje kangure deepshikha se,
Jyon pehne ho mala
Man mutav mat rakhna bhai,
Aayi Diwali Aayi!

Jhilmiljhilmil bijli ki
Rang birangi ladiyan
Nanhe munne hathon main veh
Dil fareb phuljhariyan
Diwali hai parv milan ka,
Bharat milihin nij bhai
Chaurahe, mandir, galiyon main
Lage hue hain mele
Nazar pade jis or dikhe,
Bhare khushi se chehre
Chaudah baras baad laute hain,
Siyalakhan Raghurai
Diwali ke din hain jaise,
Ghar main ho koi shaadi
Andar bahar hoye safedi,
Khush amma, khush daadi
Govardhan ko dhare chhanguriya
Inhi dinan gosayin



Season of Lights
Dunes of vapors from crackers rise,
Engulf, as odorous airs resound
Effusing joys to all abound
Pearls of gleams in these autumn nights
Adorn our lives else trite
With sparklers that motley skies
As soaring spirits of powder wander
Let us thank the heavenly might,
In this festive season of lights.


A Poem for Diwali
As echelons of zillion lights adorn,
and echoes of triumph and thunder swarm,
watching even a tiny gleam perform,
devoring ill,
sparkling joy despite forlorn,
exhorts a hearty & happy year merely born


Sonnet: Diwali
Today’s the `Festival of Lights’ all o’er;
A joyful day for minds and hearts and souls;
And people throng the Temples to offer,
Prayers, resolving to take better roles.

And most of them are richly clad and clean,
And eat such dainty foods and sweets with mirth;
Whilst noisy crackers burst, their lights are seen,
It seems to be a happy day on Earth!

But are there not hearts woe-filled, very sad?
Denied of laughter, smiles for days;
Today’s the triumph of Good over bad;
But what about the wastage in much ways?
True joy is when you see someone else smile!
True charity gives joy in Heav’nly style.



Diwali
The sweet smell of flowers
The array of colors
Diwali is here
Firecrackers are heard
Candles are lit
Children play
Presents are given
We pray to the gods
Diwali is here.



Happiness of 'Diwali'
Joy, Joy, Joy,
We can play with our cousins
We can eat so many sweets
We can fire crackers
We can worship Goddess Lakshmi because
It is Diwali
Happy Diwali



Deepavali Delights
Deepavali is here, Deepavali is here
That grand festival of Lights
That ends evil after a protracted fight
When good with all its might
Leads us from darkness to Light.

Deepavali is here, Deepavali is here
That great festival of sound
When crackers and laughter abound
When crackers and sparklers light up the sky
When delighted children jump with joy.

Deepavali is here, Deepavali is here
That gorgeous festival of snacks and sweets
Where everyone enjoys a royal feast
When old and young with delight meet
With love and affection all hearts beat.

Diwali is here, Diwali is here
That gracious festival which celebrates victory
The ancient festival of myth and mystery
That is mentioned in both mythology and history
The festival that signals Triumph over Tragedy.



Ayi Re Ayi Diwali
Ayi Re Ayi Diwali
Patakhe tohfe layi Diwali
Dil ko khush karne ayi Diwali
Ayi re ayi diwali
Ayi re ayi diwali
Maze karte huye bacche dekho
Mummy ka na Papa ka dar hai
School ka na Teacher ka dar hai
Bulb fool lagate Papa
Mandir sajati dekho Mummy
Bacche hain khelte koodte
Pathako main ekdum must hai
Khaana dekho banati chachi
Chocolate khate dekho chacha
Bhagwanji ki puja main sab
Shish jhukn ke baithe dekho
Arti lekar or parshaad khaakar
Jhoom utha saara parivaar
Ayi re ayi diwali
Ayi re ayi diwali
Khushiya dekho lai diwal
Ayi Re Ayi Diwali

Diwali Recipes

Here is a delectable collection of traditional Diwali Recipes to help you make this Diwali celebrations more zestful!! The collection includes Recipes for Diwali deserts and snacks. Choose and cook your favorite Diwali Recipe with love and delight your dear ones in a very special way!!

Malpua
Ingredients:
1/2 kg maida.
750 gm sugar.
1/2 ltr.milk.
1 cup grated coconut.
6 bananas.
25gm dry fruits.
5-6 ilaichi.
1 ltr. Refined oil.

Process
1 Boil the milk and stir it till it becomes thick. Then cool it.
2 In the milk add maida, sugar, dryfruits , coconut and ilaichi powder .Stir it till it becomes a paste.
3 Make banana paste and add it into the maida paste.
4 Hot oil in a pan. Make round shaped balls of the paste.
5 F ry these till they turn red.

Wheat Laddu
Ingredients:
1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee

Preparation:
1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.

Soan Papdi
Ingredients:
1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet

Preparation:
1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

Mushrooms in Onion Gravy
Ingredients :
200 gm Mushrooms
3 Onions
2 Tomatoes, finely chopped or pureed
3 Green chillies, finely chopped
Coriander leaves
Salt as per taste
Red chili powder as per taste
A pinch of garam masala powder
A pinch of cardamom powder
Oil

Preparation :
1. Slice mushrooms, boil them and keep aside.
2. Make a paste of the onions.
3. Heat oil in a wok and add the onion paste; cook till the paste turns golden brown.
4. Add the tomatoes, green chilies, salt and red chilli powder.
5. Cook the tomatoes till the gravy leaves the sides of the wok.
6. Add water if required.
7. Add the mushrooms and cook for a while.
8. Season with garam masala powder, cardamom powder and coriander leaves.


Besan ki Barfi
Ingredients :
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds

Preparation :
1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
2. Mix sugar and water into a syrup.
3. Add this syrup to the besan and mix well.
4. Pour this mixture into a greased tray.
5. When it cools cut into cubes and garnish with pistas and almonds.




Karanji
Ingredients :
For Filling:
1 cup grated Dry Coconut
1 cup Powdered Sugar
1 pinch Nutmeg Powder
1 pinch dry Ginger Powder
4 Elaichi
2 tsp Maida
2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces

For Dough:
1 cup maida
1 tsp Ghee
Salt to taste
Warm milk to prepare dough

Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients & grind them.

For Dough:
Mix all the dough ingredients & prepare dough (a little hard).

For Karanji:
1. Make small oval shaped puris from dough.
2. Fill the prepared stuffing inside.
3. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly).
4. Deep fry it till it becomes brownish colour.
5. Serve it hot or cold.
6. Karanjis can be stored for weeks.

Sesame Seed (Til) - Khoya laddu
Ingredients :
2 cups khoya
1&1/2 cups of coarsely powdered roasted sesame seeds (til)
Powdered sugar to taste
Kesar, chopped almonds and pistas for decoration

Preparation :
1. Roast the khoya on low flame till it is very light golden yellow color.
2. Let is cool for few minutes.
3. Then add coarsely powdered roasted sesame seeds and mix it.
4. Add powdered sugar when the above mixture is luke warm.
5. Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
6. Arrange in a plate and decorate with kesar, chopped almonds and pistas.

Method for Making Khoya in Microwave:
1. Take three cups of full cream milk powder in microwave oven proof casserole.
2. Add sufficient water to make a thick paste.
3. Add 2 tablespoon of ghee.
4. Cover with plastic cling film and microwave for 3 minutes with in between stirring. (Time depends on power of Microwave oven.)

GUJIA
Ingredients :
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking oil 3 tablespoon
Water 100 ml
Sugar 250 grams

Preparation :
Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day.

MALPUA
Ingredients :
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns
Milk
Water

Preparation :
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.

Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.

Diwali

Diwali is one of the biggest festival of Hindus, celebrated with great enthusiasm and happiness in India. The festival is celebrated for five continuous days, where the third days is celebrated as the main Diwali festival or 'Festival of lights'. Different colorful varieties of fireworks are always associated with this festival. On this auspicious day, people light up diyas and candles all around their house. They perform Laxmi Puja in the evening and seek divine blessings of Goddess of Wealth. The festival od Diwali is never complete without exchange of gifts. People present diwali gifts to all near and dear ones.

      Brief Information about Diwali

Diwali, the festival of lights, celebrates the abundance of autumn harvest. Dedicated to various Gods and goddesses, the festival also marks an important date in the Indian calendar, as this is the point from which we measure the "Vikram Savant", date line established by King Vikram who defeated the Huns and saved India from their potentially disastrous foreign rule. Since time immemorial, north Indian kingdom of Avadha marks this as the last day of Lord Rama's long exile of fourteen years. As the citizens of Ayodhya eagerly awaited their beloved prince's return, they lit thousands of lamps to guide his flying "vimana" to their city. The darkest night of the year gave way to a glorious morning, as the Lord Rama returned with his wife and brothers to his ancestral kingdom of Avadha. Having rid the world of evil rulers, such as Ravana, the Lord established the most benevolent rule ever known to man. New Year marks the first day of this "Rama Rajya", the ultimate utopian kingdom of Hindus all over the world. Diwali also celebrates the gracious nature of the three goddesses, Lakshmi, Kali and Saraswati. Dhan Teras (two days before Diwali) is dedicated to Lakshmi, whose blessings are essential in making our lives prosperous, fruitful as well as peaceful. Lakshmi represents the boundless wealth of nature, health, intelligence, friends, family, long life, fame, fortune etc. we all enjoy. Kali-Chudash (day before Diwali) is dedicated to Maha Kali whose strength we seek to maintain the wealth we have. Strength, physical, mental and spiritual, is essential for an individual as well as the nation in order to flourish. Strength is essential for survival of any civilization. Used positively, it is benevolent, misused, the same energy can be malevolent. Diwali itself is dedicated to goddess Saraswati. Knowledge is the ultimate wealth, for it can not be stolen from you, it is also the ultimate strength, for it often defeats brute force. Knowledge is the ultimate in spirituality, for it is "Janna" that eventually leads to Enlightenment and Moksha. Festival season proper starts on the eleventh day of Ashwin. Lamps are lit and sweets are made to welcome guests and Gods that may visit the house during the festival season. Vagha Baras is dedicated to the valour of our men and women who fought for the good against evil. Like tigers, they are the brave who have allowed us to preserve our heritage through the ages. Generally, people start to cook festival foods from now on. On Dhan teras, people usually buy gold / silver as a sign of good luck. Tinkling lights from thousands of earthen-ware lamps surround doors and windows to help Lakshmiji find our house. Goddess Lakshmi is formally worshipped in the evening and requested to provide the house with good fortune for the coming year. After the puja, fireworks are lit. On Kali Chaudas, goddess Kali is worshipped. Warriors castes - such as the Rajputs, worship their weapons and offer special puja to goddess Kali in her various forms (Bhavani, Durga etc). Lights are lit to dispel darkness and any evil spirits that may be lingering in the neighbourhood. Interestingly, All Hallows Eve (Halloween) and Mexican festival for the souls of the dead also fall on or near this time. On the Diwali day, goddess Saraswati is worshipped. Merchants and businessmen close their books / accounts and the books are "worshipped", thanking the Gods for a bountiful / successful end of year. Fireworks are lit in the evening and all the houses are wonderfully lit with lamps and lanterns. Festival spirit is in full swing as sweets and sumptuous food is served at dinner. New Year (day after Diwali) celebrates the beginning of Rama Rajya and also the worship of Mount Govardhan by Lord Shri Krishna. As a child, he decided to humble the pride of the demi-gods and their proud ruler, Indra. He urged his Vrajvasi friends to worship the Lord Govardhan and share their autumn harvest with each other, rather than pour it on the sacrificial fires for Lord Indra. The Lord took a magnificent form as the many armed Lord Govardhan to eat the various prashads (consecrated food) cooked for Him and later protected the Vrajvasies from the torrential floods sent by Indra. Pushti Marg devotees celebrate this their most important festival. At Nathadwara, Rajasthan, the festival is celebrated with great zest and delight. (Diwali at Nathadwara). Having waited for 14 years, the citizens of Ayodhaya celebrate the crowning of their beloved Rama as the latest in a long line of Ishvaku kings. Merchants usually open their books on this day and everyone wakes up early to worship at the home shrine and the temple. The day is traditionally spent giving and receiving gifts, receiving blessings from elders, distributing sweets, visiting friends and family, and of course, fireworks. The second day of the year is dedicated to the purity of love between a brother and a sister. On this day, Lord Yama, the God of Death, visited his sister Yamunaji to see how she was doing. Delighted by this surprise visit, she treated him to a feast and made him feel very welcome. Seeing his sister so happy, Lord Yama granted a boon to her. Full of sisterly love, she requested that he comes every year to visit her. Though touched by her affections, Lord Yama decided that this boon benefited him more than it did her. So, he requested her to ask for yet another boon. This time she requested that "If any brother and sister bath in my waters on this day, on this spot (a bathing ghat in Mathura, India), than be kind to them (in death) and please make sure they are reunited in their next life as brother and sister. Overcome with emotion, and seeing the generous nature of his sister, Lord Yama granted these boons and stated that those who drink the waters of this holy river, will be spared the tortures of hell ! The fifth day after the New Year is very special to Hindus and Jains alike. This day is considered to be so auspicious that almost any work can be undertaken without fear of bad omens or unhappy results. This is also the day the Lord Krishna lifted Mount Govardhan on his left hand to protect the people of Vraj from the wrath of Indra. For seven ceaseless days, rain, thunder and gales battered Vraj, but, protected by the Lord of the Universe, in his form as "Govardhandharan", the people of Vraj escaped unharmed. Realizing his great folly, Indra came to worship the Lord as "Govinda" and begged His forgiveness. (11th day after New Year). Vaishnavas celebrate the eighth day of the New year as "Gopastami". On this day, the darling child of Yashoda left her tender care to become a "Gopal", herding the cattle of Nada-baba. As protector and Lord of cattle, Lord Krishna's affection for this sacred animal is world famous. Indeed, Lord Krishna regarded cows as more precious than all his heavenly jewels and indeed a species worthy of greater respect than a mere "animal". In fact, the Lord would not wear any shoes whilst herding his beloved cows, as He was their servant, and how could He were shoes when they (cows) did not ! So legendary was Krishna's love for cows, that even emperor Akbar issued special imperial proclamations to protect cows in his beloved Vraj. The eleventh day of the New Year is one of the most important days in the Hindu calendar. Apart from Lord Krishna's exploits as Govardhandharan, this is the day Lord Vishnu ascends to heaven, having spent the last four months in the nether regions to protect King Bali from all woes. Lord is reckoned to "fall in to deep (meditative) sleep" at the beginning of the monsoon and "awakens from his "Yoga Nindra" (deep meditative sleep)" at the end of the season. This day is variously celebrated as Deva-uthi-ekadashi or Prabodhini Ekadashi. The Lord, having re-entered the heavenly realms, promptly marries his beloved goddess Tulsi (goddess of the sacred Basil plant). Every year, this marriage anniversary is celebrated by ritually marrying Lord Vishnu (usually represented by a "shaligram") to the sacred Tulsi (basil) plant. A great feast follows on the twelfth day and soon enough, the mid autumn full moon graces the sky again. This is celebrated as Deva Diwali. The Diwali of the humans falls on the darkest day of the fortnight, whilst the God's Diwali falls on the day of the full moon. All heavens rejoice as their New Year begins and the eternal cycle of Time is renewed.