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Diwali, often called the event of lamps, marks the triumph of positivity over negativity. It’s the most widely marked festival in India and has a similar vibe to the Western Christmas season. The occasion is linked to fireworks, vibrant hues, continuous festivities and countertops straining under the immense load of culinary delights and sweets. No Diwali is whole without packages of confections and preserved fruits passed around loved ones and relatives. In the UK, these customs are maintained, putting on festive attire, going to places of worship, sharing tales from Indian lore to the children and, above all, gathering with friends from every background and religion. Personally, the festival centers on unity and offering dishes that feels special, but doesn’t keep you in the culinary space for long durations. This bread-based dessert is my version of the rich shahi tukda, while these ladoos are excellent for giving or to savor alongside some chai after the meal.

Simple Ladoos (Featured at the Top)

Ladoos are among the most iconic Indian sweets, alongside gulab jamuns and jalebis. Picture an Indian halwai’s shop filled with treats in various shapes, hue and dimension, all professionally prepared and abundantly coated with ghee. Ladoos often take a prominent position, establishing them as a top selection of gift during auspicious occasions or for presenting to divine figures at temples. This version is one of the simplest, needing only a few components, and can be prepared in minutes.

Prep a brief 10 minutes
Cook 50 minutes plus chilling
Makes 15 to 20

110 grams of ghee
250g gram flour
¼ tsp ground green cardamom
a pinch of saffron (as an option)
2 ounces of assorted nuts, roasted and coarsely chopped
180 to 200 grams of granulated sugar, according to preference

Liquefy the clarified butter in a Teflon-coated pan on a medium flame. Reduce the temperature, add the gram flour and heat, while stirring continuously to blend it with the melted ghee and to make sure it doesn’t catch and burn. Persist with cooking and blending for half an hour to 35 minutes. Initially, the mixture will look like damp sand, but as you keep cooking and blending, it will transform into a peanut butter-like texture and emit a delightful nutty aroma. Don’t try to rush things, or neglect the mixture, because it might burn rapidly, and the gradual roasting is vital for the typical, roasted flavor of the ladoos.

Take the pan off the heat, mix in the cardamom and saffron, if using, then set aside to cool until just warm to the touch.

Mix in the nuts and sweetener to the chilled ladoo blend, mix thoroughly, then break off small pieces and form using your palms into 15-20 x 4cm balls. Place these on a dish spaced slightly apart and leave to cool to normal temperature.

These are ready to be enjoyed the ladoos right away, or keep them in a sealed container and store in a cool place for up to a week.

Traditional Indian Bread Pudding

This takes inspiration from Hyderabad’s shahi tukda, a recipe that is usually prepared by sautéing bread in ghee, then soaking it in a thick, rich rabdi, which is created by simmering full-fat milk for a long time until it thickens to a reduced quantity from the start. My version is a more nutritious, simpler and faster option that requires a lot less tending to and allows the oven to handle the work.

Prep 10 minutes
Cook 1 hour or more
Serves 4 to 6

Twelve slices day-old white bread, edges trimmed
100g ghee, or heated butter
4 cups of full-fat milk
One 397-gram can thickened milk
5 ounces of sugar, or to taste
a small pinch of saffron, soaked in 2 tbsp milk
¼ tsp ground cardamom, or the insides of 2 pods, powdered
1/4 teaspoon of ground nutmeg (if desired)
40 grams of almonds, broken into pieces
40 grams of raisins

Trim the bread into triangular shapes, spread all but a teaspoon of the clarified butter on each side of each piece, then set the triangular pieces as they land in an oiled, roughly 20cm x 30cm, rectangular ovenproof container.

Using a big bowl, mix 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 dish, so each piece is saturated, then allow to soak for 10-15 minutes. Heat the oven to 200C (180C fan)/390F/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 small pan on a medium heat, then fry the almonds until lightly browned. Extinguish the flame, add the raisins and let them simmer in the leftover temperature, blending steadily, for a minute. Dust the almond and raisin blend over the sweet dish and offer heated or cooled, just as it is or alongside a portion of vanilla ice-cream.