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Diwali, widely known as the event of lamps, is a celebration of positivity over negativity. It’s the most widely marked festival in India and resembles the atmosphere of holiday festivities abroad. It’s synonymous with pyrotechnic displays, bright colours, endless parties and dining surfaces groaning under the substantial bulk of dishes and sweet treats. Not a single Diwali is whole without packages of confections and dehydrated fruits passed around loved ones and relatives. Across the United Kingdom, we keep those traditions alive, wearing traditional clothes, going to places of worship, reading Indian mythology to the kids and, above all, gathering with friends from diverse cultures and beliefs. For me, Diwali represents unity and offering dishes that appears unique, but won’t leave you in the cooking area for extended periods. This bread-based dessert is my version of the indulgent shahi tukda, while the ladoos are excellent for giving or to savor alongside some chai after the banquet.

Simple Ladoos (Pictured Top)

Ladoos are one of the most recognizable Indian desserts, comparable to gulab jamuns and jalebis. Envision a classic Indian halwai’s shop filled with treats in various shapes, colour and size, all expertly crafted and generously laden with ghee. These sweets frequently occupy a prominent position, making them a popular choice of gift during auspicious occasions or for offering to Hindu deities at temples. This version is one of the most straightforward, requiring just a handful of ingredients, and can be prepared in minutes.

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

4 ounces of clarified butter
250 grams of gram flour
1/4 teaspoon of ground green cardamom
1 pinch saffron (as an option)
50g mixed almonds and pistachios, toasted and roughly chopped
6-7 ounces of white sugar, as per liking

Liquefy the clarified butter in a Teflon-coated pan on a medium heat. Lower the flame, incorporate the gram flour and simmer, with constant mixing to combine it with the liquid ghee and to ensure it doesn’t stick or scorch. Persist with cooking and blending for 30-35 minutes. To begin with, the combination will appear as wet sand, but as you continue cooking and stirring, it will transform into a peanut butter-like texture and emit a delightful nutty aroma. Do not attempt to speed it up, or leave the mix unattended, because it might burn rapidly, and the gentle heating is essential to the typical, roasted flavor of the sweet balls.

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

Mix in the nuts and sweetener to the room temperature ladoo mix, combine well, then tear off small chunks and form using your palms into 15-20 x 4cm balls. Set these on a platter separated a bit and let them cool to room temperature.

You can now serve the sweets promptly, or store them in an airtight container and maintain at room temperature for as long as one week.

Indian Bread Pudding

This takes inspiration from Hyderabad’s shahi tukda, a food that is commonly created by sautéing bread in ghee, then drenching it in a heavy, luxurious rabdi, which is created by simmering rich milk for hours until it reduces to a fraction of its original volume. This adaptation is a healthier, easier and quicker alternative that requires a lot less tending to and enables the oven to take over the task.

Prep a quick 10 minutes
Cook 60 minutes plus
Serves 4-6

A dozen slices day-old white bread, crusts removed
100 grams of ghee, or heated butter
4 cups of full-fat milk
One 397-gram can thickened milk
150 grams of sugar, or as preferred
a small pinch of saffron, immersed in 2 tablespoons of milk
1/4 teaspoon of ground cardamom, or the contents of 2 pods, ground
1/4 teaspoon of ground nutmeg (if desired)
40g almonds, roughly chopped
40 grams of raisins

Slice the bread into triangles, apply almost all except a teaspoon of the clarified butter on each side of each portion, then place the triangles as they sit in a buttered, roughly 20cm x 30cm, rectangular ovenproof container.

Using a big bowl, whisk the milk, condensed milk and sugar until the sugar dissolves, then stir in the saffron and the liquid it steeped in, the cardamom and nutmeg, if included. Pour the milk mixture evenly over the bread in the container, so everything is immersed, then allow to soak for a short while. Heat the oven to 200°C (180°C fan)/390°F/gas mark 6.

Cook the pudding for 30 to 35 minutes, until the surface is golden brown and a skewer placed in the middle comes out clean.

Meanwhile, heat the leftover ghee in a small skillet on moderate flame, then cook the almonds until lightly browned. Extinguish the flame, incorporate the raisins and leave them to cook in the remaining warmth, mixing continuously, for a minute. Dust the almond and raisin blend over the pudding and offer heated or cooled, plain as it is or accompanied by vanilla ice-cream.