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Diwali, frequently referred to as the event of lamps, marks the triumph of positivity over negativity. It’s the most broadly observed festival in India and feels a bit like Christmas in the west. It’s synonymous with fireworks, brilliant shades, non-stop gatherings and dining surfaces groaning under the sheer weight of food and desserts. Every Diwali celebration is finished without packages of confections and dried fruit exchanged between loved ones and relatives. Throughout Britain, the practices are preserved, putting on festive attire, going to places of worship, narrating ancient Indian stories to the kids and, above all, assembling with pals from all walks of life and faiths. Personally, the festival centers on community and sharing food that appears unique, but doesn’t keep you in the culinary space for long durations. This bread-based dessert is my take on the rich shahi tukda, while these ladoos are excellent for giving or to enjoy with a cup of chai after the banquet.

Effortless Ladoos (Shown Above)

Ladoos are some of the most famous Indian confections, right up there with gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop overflowing with sweets of every shape, tint and measurement, all skillfully made and liberally topped with traditional butter. These sweets frequently occupy the spotlight, rendering them a favored option of present for festive events or for presenting to divine figures at places of worship. This particular recipe is one of the simplest, needing only a few components, and is ready quickly.

Prep 10 min
Cook 50 minutes along with cooling
Makes 15 to 20

110g ghee
9 ounces of chickpea flour
1/4 teaspoon of ground green cardamom
a small amount of saffron (if desired)
50g mixed almonds and pistachios, toasted and roughly chopped
6-7 ounces of white sugar, to taste

Heat the ghee in a non-stick skillet on a moderate heat. Lower the flame, mix in the chickpea flour and cook, stirring constantly to blend it with the heated clarified butter and to prevent it from sticking or burning. Persist with cooking and blending for 30-35 minutes. Initially, the mix will resemble damp sand, but with further heating and stirring, it will transform into a peanut butter-like texture and give off a rich nutty scent. Avoid hurrying the process, or leave the mix unattended, because it might burn rapidly, and the slow roast is essential to the typical, roasted flavor of the sweet balls.

Remove the pan from the stove, blend the cardamom and saffron, if using, then allow to cool until moderately warm on contact.

Mix in the nuts and sweetener to the cooled ladoo mixture, combine well, then break off small pieces and form using your palms into 15 to 20 balls of 4cm. Place these on a dish with some distance between them and allow to cool to ambient temperature.

You can now serve the sweets promptly, or place them in a tight-lid jar and store in a cool place for as long as one week.

Indian Bread Pudding

This is inspired by the shahi tukda from Hyderabad, a dish that’s typically made by frying bread in ghee, then soaking it in a thick, rich rabdi, which is made by boiling whole milk for a long time until it thickens to a small portion of its initial amount. My version is a healthier, easier and quicker alternative that needs much less attention and enables the oven to take over the task.

Prep 10 min
Cook 1 hr+
Serves 4-6

Twelve slices day-old white bread, crusts cut off
3.5 ounces of clarified butter, or heated butter
1 liter of whole milk
1 x 397g tin sweetened condensed milk
150g sugar, or as preferred
1 pinch saffron, soaked in 2 tbsp milk
¼ tsp ground cardamom, or the seeds from 2 pods, crushed
¼ tsp ground nutmeg (if desired)
40 grams of almonds, broken into pieces
1.5 ounces of raisins

Trim the bread into triangular shapes, apply almost all except a teaspoon of the ghee over both sides of every slice, then set the triangular pieces as they land in an oiled, about 8x12 inches, rectangular baking dish.

In a large bowl, whisk the milk, thick milk and sweetener until the sugar melts, then blend the saffron and the milk it was soaked in, the cardamom and nutmeg, if added. Empty the milk combination consistently across the bread in the container, so everything is immersed, then let it sit for a short while. Set the oven temperature to 200°C (180°C fan)/390°F/gas mark 6.

Heat the pudding for 30-35 minutes, until the top is golden brown and a toothpick inserted into the centre exits without residue.

At the same time, melt the remaining ghee in a little pot over medium heat, then sauté the almonds until golden. Turn off the heat, mix in the raisins and allow them to heat in the remaining warmth, stirring constantly, for one minute. Sprinkle the nut and raisin mix over the dessert and offer heated or cooled, simply on its own or accompanied by vanilla ice-cream.