Spring Time is Semla Time
Delicate and Delicious
Ti’s Semla time.
Semla: Singular
Semlor: Plural
Cycles and Turns
Nature’s Rhythm.
It goes in a cycle.
Turn, Turn, Turn.
So, the time has arrived for special traditions and treats that mark the sun’s movements, pay homage to defrosting of the lakes, smile at the new saplings, and listen to the breaking of the ice, that covered much of the ground for the last several months.
Come spring, the air starts to bite a little less.
Snow and Ice that covered the ground starts to thaw and part. It shows on the surface, but you feel it when under your feet, as you can sense the hard and heartless ground under the ice has started to breathe. It is gaining life and becoming warm enough to nurture life, once again.
Turn, turn, turn.
Rta, the Natural Order
Rta1, is the Sanskrit word for principle of natural cycle/order. Rta is what regulates the workings of this universe everything in it.
Turn, turn, turn.
Here is a para from wiki entry on Rta
Ṛta appears most frequently as representing abstract concepts such as "law", "commandment", "order", "sacrifice", "truth", and "regularity", but also occasionally as concrete objects such as the waters, the heavens or the sun as manifestations of the operation of Ṛta in the physical universe2.
Since it deals with the order of the world, and the way this universe is supported, Rta could be considered a synonym for Dharma.
And Dharma, cannot be separated from the concept of karma.
What goes around comes around.
The seeds sprouted the year before, start to show results in nature.
And in our life.
Turn, turn, turn.
Come end of January, skies start to show some blue, in the middle of cold grey or dull-white. On the days it shows up, the Sun stays longer in the sky.
By late February, there is a tendency to forget our hats and gloves at home.
Daffodils show up in the stores.
Crocuses start to sprout their heads.
Such is the state in most countries in the northern hemispheres starting early February.
But what you won’t find anywhere else but Sweden is Semla.
The sweet, delicate, delicious delicacy that whispers in- spring.
Tradition of Spring Feasts in Christianity
Lent, is a Christian religious observance in the liturgical or Christian year. The fast continues for 40 days and honors what Jesus went through while resisting being tempted by Satan.
Jesus’s fasting for 40 days is a metaphor for internal cleaning and transcending the traps that our body and mind lay for us. Christians in general, but most specifically those from Anglican, Catholic, Lutheran, Eastern Orthodox Church, to name a few, observe the fast.
Not all denominations observe this fast.
Those who choose to observe Lent abstain from ‘something’ for forty days. I learnt about Lent from a friend in Botswana. Although growing up in India, I knew much about fasting I found it novel when I heard things like, “I am giving up potato chips or Pepsi or Chocolate for Lent’.
The best was, ‘I am giving up swearing for Lent.’
In Hinduism, you usually give up grains (meaning no wheat or rice products), lentils, spices etc.
The fasting period can last a day, a month or more. Fasting in Hinduism happens quite often. There will be a separate post about it.
Generally, on the days we fast, unless it is a waterless-foodless fast, people consume lighter meals. No grains or legumes, no onion or garlic, no meat or eggs. Onion and garlic are considered stimulants, grains and legumes are heavy on the body and meat definitely makes us lethargic. Alcohol is out of the question.
Fasts, in Hinduism, like in any religion are about internal cleansing.
It was fascinating to learn that some people used Lent to throw-off addiction. Addiction to chocolate, Coca-Cola and even swearing.
Smart.
Impressed by the concept, I observed lent for several years, even though I am a Hindu. The greatness of Hinduism is that you are allowed to experiment. This was also before I knew much about Hinduism.
I had a basic understanding that Hinduism always had a tradition of ’40 days of pledge’ which can be fasting, walking bare feet, not eating a certain dish or vegetable etc.
It’s called ‘Chaliya’. Literally meaning the ‘forty’ with an implied connotation of a pledge3.
In the US on Ash Wednesday, I would see students with a cross on their forehead, as a reminder for “ashes to ashes, dust to dust”.
We all return to the dust we come from.
The cross made of ash, on the forehead of each believer is like a symbol for ‘sacrifice’ that Jesus made.
Fat Tuesday: Fettisdag
Lent begins on Ash Wednesday and ends on Easter Sunday.
A period of forty days.
A day before Ash Wednesday, that is Tuesday, is the day of feasting.
In preparation for lent, the forty day fast, people fatten up.
Remember Mardigras?
Mardi, for Tuesday in French. Gras for fat.
Hence Mardigras.
In Swedish it is Fettisdag.
Fett for fat, and tisdag for Tuesday.
Therefore, In preparation for lent, the forty day fast, people fatten up. There is feasting and celebration before stepping into a period of penance and reflection.
In some countries Fat-Tuesday is also called Shrove Tuesday and is celebrated as Pancake day.
What is Semla?
Come'Fettisdag' -Fat Tuesday, Swedes flock towards 'Semla' the delicious sweet bun sandwich. The bun is sliced into two parts and stuffed with a yummy filling.
What filling, you ask?
Hmm….it’s pure whipped cream with almond paste and sugar folded into it. The top part of the bun serves as a lid and is dusted with powdered sugar.
Simply heaven!
For that reason it is also called Swedish Éclair4.
In my personal opinion the classic Semla found in Sweden is the best among all the variants found in Scandinavian countries. In Norway and Denmark Semla includes jam atop cream. In addition the Danish and Icelandic Semla are made from either puff/flaky pastry or choux pastry. So the texture is more like a croissant.
Swedish deserts are too sweet for some people. But for us Indians they are lagom5, meaning just right!
And you should know there are special Semla6 tastings where awards are given to the best Semla, every spring!
Semla and Spring
Semla remains one of my favorite Swedish sweets.
For me, Semla is a representation of lightness of spring, gentleness of flowers and the dulcet warble of birds.
All of which characterize the end of harshness and darkness of winter.
One look at Semla and you feel like taking a deep breath of the fresh and fragrant spring air, and breathe out…‘Ah, Semla!!!'
Here the top portion of the bun has been removed to show the cream. The bun itself is slightly sweet. Together with light weight bun and Mandel (almonds) in whipped cream, the taste is simply ‘smakar himlen’ (tastes like Heaven).
Etymology
Semlor is plural for the word Semla.
It seems that like many of Swedish traditions and words, Semla too is a borrowed word from Germany. Apparently, the German word Semmel is derivate of latin word simila, meaning flour. The word was used for fine quality wheat or semolina.
Funny what gets retained in languages. The word for semolina in Swedish is Mannagryn. Sounds nothing like Semolina.
But then Semla, which originates from the word semolina, is ganska (quite) Svensk (Swedish) ord(word)!!
A Finnish & Estonian Tradition
In all Scandinavian countries, Semla predate Christian influences, even though it is associated with Fat Tuesday, which is a Christian tradition.
In Finland and Estonia there were festivals called Laskiaissunnuntai and laskiaistiistai where children and young adults went for a sledding race. Those who slid the farthest on the slope were supposed to get the best crop in the coming year. Therefore, this festival was named after sledding down a hill, laskea. Nowadays laskiainen has been integrated into Christian customs observed at the beginning of lent period.
History and Commercialisation
Traditionally it was just plain but sweet bun, served in a bowl of warm milk. But Swedes with their sweet tooth and panache for delicacies grew tired of the plainness. The strict observance associated with Lent was thrown off and almond paste with sugar was added to Semla’s whipped cream stuffing.
In Swedish it is called hetvägg (hot-wedges)7
Although now Semla can be seen in some bakeries shortly after Christmas, only thirty years ago, Semla was sold only on one day.
Fettisdag!! Fat Tuesday. The tuesday before Ash Wednesday.
Just one Day.
So you had miles-long queues to buy Semla.
Of course you are welcome to make it at home, but there is something about store bought ones.
Just like the Indian sweet, Jalebi. While you can make it a home, they are hardly made at home. And the joy of eating warm store-bought ones cannot be matched if one has spent hours preparing them. Although my friend who makes them at home disagrees.
These Jalebis were made by my friend Vinni at home. They are made from fermented batter, piped into hot boiling ghee (clarified butter) and then dipped in sugar syrup. They are crisp and ooze a thick soul-enriching-sugar-syrup when one bites into the hot, fresh and crunchy Jalebis.
But only the patient will make them at home.
Since Semla, is most often bought than made at home, selling it on just one day elevated the excitement associated with eating Semla. Dates were set, family gatherings and friend reunions were planned around Semla feasting.
Just imagine standing in a queue for two hours waiting for the dessert. That alone gave you time to catch up on a face-to-face conversation that had not happened for months.
Slowly as people wanted to extend their joy of eating it, Semla started to be sold between Fettisdag (fat Tuesday) and Påsk (easter).
Nearly forty days.
Some shops do start to sell it after Christmas. But it truly isn’t time for Semla until February. Nature decrees the foods that go well with our bodies according to the season.
Yet, Sweden has wisely held on to some old ways. Hence, there is a restriction (by tradition and not via government policies) on the sale of seasonal sweets and drinks.
Limiting the sale of sweets related to tradition heightens the excitement associated with the festival.
Basic human psychology.
Much that I love Sweden's restrictive ways of limiting sweets to certain celebrations, Semla is one sweet, that is welcome ANYTIME!!
Find a recipe online and try it at home, and share your reactions---om du vill---if you want!!
Smakar samma som himlen!
Tastes like heaven!
These days you have the option of getting a vanilla flavored Semla, but why mess with perfection.
Always go for the classic!!
And remember, seasons come and go. And go and come too.
Every season, when we focus on what remains the same in us, is when we start to understand the Rta…..
https://en.wikipedia.org/wiki/Ṛta#
https://en.wikipedia.org/wiki/Ṛta#Vedas
Another post will detail how the concept of 40 is reflected in Hinduism, other religions and nature itself.
Éclair is always something filled with cream or chocolate.
Lagom is a unique Swedish word. Although optimum comes close, there is really no equivalent for lagom in English.
Some, even today, prefer to eat it in a bowl of hot milk.
What a delightful writing piece Charu! I learned so much about the nuances of springtime traditions within other cultures