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Diwali, frequently referred to as the event of lamps, marks the triumph of light over darkness. This is the most extensively celebrated celebration across India and feels a bit like holiday festivities abroad. The occasion is linked to sparklers and fireworks, bright colours, non-stop gatherings and countertops straining under the immense load of culinary delights and sweets. Not a single Diwali is finished without boxes of sweets and preserved fruits shared among friends and family. In the UK, we keep those traditions alive, dressing up, visiting temples, sharing tales from Indian lore to the little ones and, above all, gathering with friends from diverse cultures and beliefs. Personally, Diwali is about togetherness and distributing meals that appears unique, but won’t leave you in the culinary space for long durations. This bread-based dessert is my take on the decadent shahi tukda, while the spherical sweets are perfect to gift or to enjoy with a cup of chai after the meal.

Simple Ladoos (Shown Above)

Ladoos are among the most recognizable Indian desserts, right up there with gulab jamuns and jalebis. Picture an Indian halwai’s shop filled with treats in various shapes, colour and size, all skillfully made and abundantly coated with clarified butter. These sweets frequently occupy centre stage, establishing them as a top selection of present for festive events or for giving to gods and goddesses at religious sites. This particular recipe is one of the most straightforward, needing only a few components, and can be made in no time.

Prep 10 min
Cook 50 min plus cooling
Makes 15 to 20

110g ghee
250 grams of gram flour
1/4 teaspoon of ground green cardamom
a pinch of saffron (optional)
50g mixed almonds and pistachios, toasted and roughly chopped
6-7 ounces of white sugar, according to preference

Liquefy the clarified butter in a nonstick pan on a medium flame. Turn down the heat, mix in the chickpea flour and simmer, with constant mixing to integrate it into the melted ghee and to make sure it doesn’t catch and burn. Continue heating and mixing for 30-35 minutes. To begin with, the mix will resemble wet sand, but as you continue cooking and stirring, it will become similar to peanut butter and emit a delightful nutty aroma. Do not attempt to speed it up, or neglect the mixture, because it might burn rapidly, and the slow roast is vital for the distinctive, nutty taste of the confectioneries.

Turn off the heat and take the pan, mix in the cardamom and saffron, if using, then leave to cool until moderately warm on contact.

Add the nuts and sugar to the chilled ladoo blend, mix thoroughly, then pull apart little portions and shape with your hands into 15-20 spherical shapes of 4cm. Put these on a plate separated a bit and let them cool to room temperature.

They can be served the ladoos right away, or store them in an airtight container and maintain at room temperature for as long as one week.

Indian Bread Pudding

This is inspired by Hyderabadi shahi tukda, a food that is commonly created by sautéing bread in ghee, then immersing it in a dense, creamy rabdi, which is made by boiling full-fat milk for a long time until it thickens to a fraction of its original volume. My version is a healthier, easier and quicker alternative that demands minimal supervision and enables the oven to take over the task.

Prep 10 minutes
Cook 1 hour or more
Serves about 4-6 people

Twelve slices old white bread, edges trimmed
100g ghee, or melted butter
1 litre whole milk
One 397-gram can condensed milk
150g sugar, or as preferred
a small pinch of saffron, steeped in 30ml of milk
¼ tsp ground cardamom, or the contents of 2 pods, ground
¼ tsp ground nutmeg (if desired)
40 grams of almonds, roughly chopped
1.5 ounces of raisins

Cut the bread into triangles, apply almost all except a teaspoon of the ghee on both faces of each piece, then arrange the triangles as they sit in a buttered, roughly 20cm x 30cm, rectangular baking dish.

Using a big bowl, mix the milk, sweetened milk and sugar until the sugar melts, then mix in the saffron and the liquid it steeped in, the cardamom along with nutmeg, if using. Pour the milk mixture uniformly onto the bread in the dish, so each piece is saturated, then let it sit for 10 to 15 minutes. Preheat the oven to 200C (180C fan)/390F/gas 6.

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

Meanwhile, heat the leftover ghee in a little pot over medium heat, then cook the almonds until golden. Extinguish the flame, add the raisins and allow them to heat in the remaining warmth, mixing continuously, for a minute. Dust the almond and raisin blend over the pudding and serve warm or chilled, just as it is or alongside a portion of vanilla ice-cream.