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Diwali, widely known as the event of lamps, marks the triumph of good over evil. It’s the most extensively celebrated festival in India and feels a bit like Christmas in the west. The occasion is linked to sparklers and fireworks, brilliant shades, continuous festivities and countertops straining under the sheer weight of culinary delights and sweets. No Diwali is whole without boxes of sweets and preserved fruits shared among kin and companions. Across the United Kingdom, the practices are preserved, wearing traditional clothes, visiting temples, sharing tales from Indian lore to the kids and, most importantly, gathering with friends from every background and religion. Personally, the festival centers on community and sharing food that feels special, but won’t leave you in the culinary space for long durations. This bread-based dessert is my take on the rich shahi tukda, while these ladoos are perfect to gift or to enjoy with a cup of chai after the feast.

Effortless Ladoos (Shown Above)

Ladoos are some of the most famous Indian confections, comparable to gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop filled with confectioneries of all forms, hue and dimension, all professionally prepared and liberally topped with traditional butter. These sweets frequently occupy the spotlight, establishing them as a top selection of gift during auspicious occasions or for offering to Hindu deities at temples. This adaptation is among the easiest, needing only a few components, and can be made in no time.

Prep 10 minutes
Cook 50 min plus cooling
Makes 15-20

110g ghee
250 grams of gram flour
1/4 teaspoon of ground green cardamom
a small amount of saffron (optional)
2 ounces of assorted nuts, toasted and roughly chopped
180-200g granulated sugar, according to preference

Melt the ghee in a non-stick skillet on a medium flame. Reduce the temperature, incorporate the gram flour and heat, while stirring continuously to combine it with the heated clarified butter and to prevent it from sticking or burning. Continue heating and mixing for half an hour to 35 minutes. To begin with, the combination will appear as wet sand, but as you continue cooking and mixing, it will become similar to peanut butter and give off a rich nutty scent. Don’t try to rush things, or leave the mix unattended, because it may scorch quickly, and the slow roast is critical for the typical, roasted flavor of the confectioneries.

Remove the pan from the stove, stir in the cardamom and saffron, if added, then set aside to cool until just warm to the touch.

Mix in the nuts and sweetener to the room temperature ladoo mix, mix thoroughly, then pull apart little portions and roll between your palms into 15-20 x 4cm balls. Set these on a platter with some distance between them and leave to cool to normal temperature.

These are ready to be enjoyed the ladoos immediately, or keep them in a sealed container and keep at room temperature for as long as one week.

Indian Bread Pudding

This draws inspiration from Hyderabadi shahi tukda, a recipe that is usually prepared by cooking bread in clarified butter, then immersing it in a dense, creamy rabdi, which is created by simmering full-fat milk for a long time until it thickens to a small portion of its initial amount. The recipe here is a better-for-you, straightforward and speedy version that requires a lot less tending to and lets the oven do all the heavy lifting.

Prep 10 min
Cook 1 hr+
Serves 4-6

Twelve slices old white bread, crusts removed
3.5 ounces of clarified butter, or liquid butter
4 cups of full-fat milk
One 397-gram can condensed milk
5 ounces of sugar, or to taste
a small pinch of saffron, immersed in 2 tablespoons of milk
1/4 teaspoon of ground cardamom, or the seeds from 2 pods, crushed
¼ tsp ground nutmeg (if desired)
40g almonds, broken into pieces
1.5 ounces of raisins

Slice the bread into triangles, apply almost all except a teaspoon of the ghee on both faces of each piece, then place the triangles as they sit in a buttered, about 8x12 inches, rectangular baking dish.

Using a big bowl, beat the milk, thick milk and sweetener until the sweetener incorporates, then mix in the saffron and the liquid it steeped in, the cardamom along with nutmeg, if included. Transfer the milk blend evenly over the bread in the container, so each piece is saturated, then allow to soak for 10-15 minutes. Heat the oven to 200 Celsius (180 fan)/390 Fahrenheit/gas 6.

Bake the pudding for 30 to 35 minutes, until the upper layer is browned and a skewer placed in the middle comes out clean.

Meanwhile, melt the remaining ghee in a little pot over medium heat, then fry the almonds until lightly browned. Turn off the heat, incorporate the raisins and leave them to cook in the leftover temperature, mixing continuously, for one minute. Dust the almond and raisin blend over the dessert and present hot or cold, plain as it is or with a scoop of vanilla ice-cream.