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Diwali, often called the event of lamps, symbolizes the victory of light over darkness. This is the most broadly observed celebration across India and feels a bit like holiday festivities abroad. The occasion is linked to pyrotechnic displays, brilliant shades, non-stop gatherings and dining surfaces groaning under the sheer weight of food and desserts. No Diwali is finished without boxes of sweets and preserved fruits passed around kin and companions. In the UK, we keep those traditions alive, wearing traditional clothes, attending religious sites, sharing tales from Indian lore to the children and, above all, gathering with friends from diverse cultures and beliefs. In my view, the festival centers on unity and sharing food that appears unique, but doesn’t keep you in the cooking area for extended periods. This bread-based dessert is my interpretation of the rich shahi tukda, while the ladoos are perfect to gift or to relish with a hot tea after the feast.

Easy Ladoos (Featured at the Top)

Ladoos are among the most recognizable Indian desserts, comparable to gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop overflowing with treats in various shapes, hue and dimension, all professionally prepared and liberally topped with traditional butter. Ladoos often take a prominent position, rendering them a favored option of present for festive events or for presenting to divine figures at temples. This adaptation is one of the simplest, requiring just a handful of ingredients, and can be made in no time.

Prep 10 minutes
Cook 50 minutes plus chilling
Makes 15-20

110g ghee
250 grams of gram flour
a quarter teaspoon of cardamom powder
a pinch of saffron (as an option)
50 grams of combined almonds and pistachios, roasted and coarsely chopped
180-200g granulated sugar, as per liking

Liquefy the clarified butter in a non-stick skillet on a moderate heat. Turn down the heat, incorporate the gram flour and heat, while stirring continuously to integrate it into the liquid ghee and to ensure it doesn’t stick or scorch. Continue heating and mixing for 30-35 minutes. Initially, the mix will resemble damp sand, but as you keep cooking and blending, it will transform into a peanut butter-like texture and emit a delightful nutty aroma. Do not attempt to speed it up, or walk away from the blend, because it may scorch quickly, and the slow roast is essential to the distinctive, nutty taste of the sweet balls.

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

Mix in the nuts and sweetener to the cooled ladoo mixture, stir completely, then pull apart little portions and roll between your palms into 15 to 20 balls of 4cm. Set these on a platter spaced slightly apart and allow to cool to room temperature.

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

Classic Indian Bread Pudding

This is inspired by Hyderabadi shahi tukda, a dish that’s typically made by frying bread in ghee, then immersing it in a dense, creamy rabdi, which is created by simmering full-fat milk for an extended period until it condenses to a reduced quantity from the start. The recipe here is a more nutritious, simpler and faster option that requires a lot less tending to and lets the oven do all the heavy lifting.

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

12 slices old white bread, crusts cut off
3.5 ounces of clarified butter, or melted butter
4 cups of full-fat milk
1 x 397g tin condensed milk
150g sugar, or according to taste
a pinch of saffron, steeped in 30ml of milk
a quarter teaspoon of cardamom powder, or the seeds from 2 pods, crushed
a quarter teaspoon of nutmeg powder (optional)
40g almonds, broken into pieces
1.5 ounces of raisins

Trim the bread into triangular shapes, coat nearly all but a spoonful of the ghee on both faces of each piece, then place the triangles as they land in an oiled, about 8x12 inches, rectangular baking dish.

In a large bowl, mix the milk, sweetened milk and sugar until the sugar dissolves, then stir in the saffron and its soaking milk, the spices including cardamom and nutmeg, if included. Transfer the milk blend evenly over the bread in the dish, so it all gets soaked, then leave to steep for a short while. Preheat the oven to 200 Celsius (180 fan)/390 Fahrenheit/gas 6.

Bake the pudding for half an hour or so, until the top is golden brown and a pick stuck into the center emerges clean.

At the same time, heat the leftover ghee in a little pot over medium heat, then cook the almonds until lightly browned. Switch off the stove, incorporate the raisins and let them simmer in the remaining warmth, mixing continuously, for one minute. Sprinkle the nut and raisin mix over the sweet dish and offer heated or cooled, just as it is or accompanied by vanilla ice-cream.