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Diwali, frequently referred to as the event of lamps, symbolizes the victory of light over darkness. It’s the most extensively celebrated celebration across India and resembles the atmosphere of the Western Christmas season. The occasion is linked to pyrotechnic displays, bright colours, endless parties and countertops straining under the substantial bulk of culinary delights and sweets. Not a single Diwali is finished without boxes of sweets and dehydrated fruits shared among friends and family. In the UK, the practices are preserved, dressing up, attending religious sites, sharing tales from Indian lore to the children and, above all, assembling with pals from diverse cultures and beliefs. In my view, Diwali represents community and distributing meals that seems extraordinary, but doesn’t require you in the kitchen for hours. This bread-based dessert is my version of the indulgent shahi tukda, while these ladoos are excellent for giving or to enjoy with a cup of chai after the feast.

Simple Ladoos (Pictured Top)

Ladoos are among the most famous Indian confections, comparable to gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop overflowing with confectioneries of all forms, tint and measurement, all skillfully made and generously laden with ghee. Ladoos commonly hold the spotlight, rendering them a favored option of offering for propitious moments or for giving to gods and goddesses at religious sites. This adaptation is one of the most straightforward, needing only a few components, and can be prepared in minutes.

Prep a brief 10 minutes
Cook 50 minutes along with cooling
Makes approximately 15-20

110g ghee
9 ounces of chickpea flour
¼ tsp ground green cardamom
1 pinch saffron (as an option)
50 grams of combined almonds and pistachios, toasted and roughly chopped
180 to 200 grams of granulated sugar, according to preference

Heat the ghee in a non-stick skillet on a medium heat. Reduce the temperature, mix in the chickpea flour and heat, while stirring continuously to integrate it into the melted ghee and to make sure it doesn’t catch and burn. Continue heating and mixing for half an hour to 35 minutes. At the start, the mix will resemble damp sand, but with further heating and stirring, it will transform into a peanut butter-like texture and emit a delightful nutty aroma. Avoid hurrying the process, or leave the mix unattended, because it might burn rapidly, and the gentle heating is critical for the distinctive, nutty taste of the sweet balls.

Take the pan off the heat, 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 chilled ladoo blend, stir completely, then pull apart little portions and shape with your hands into 15-20 spherical shapes of 4cm. Put these on a plate with some distance between them and let them cool to room temperature.

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

Classic Indian Bread Pudding

This is inspired by the shahi tukda from Hyderabad, a recipe that is usually prepared by cooking bread in clarified butter, then immersing it in a dense, creamy rabdi, which is created by simmering rich milk for an extended period until it condenses to a fraction of its original volume. The recipe here is a more nutritious, simpler and faster option that demands minimal supervision and allows the oven to handle the work.

Prep 10 minutes
Cook 60 minutes plus
Serves 4 to 6

A dozen slices stale white bread, crusts cut off
100 grams of ghee, or heated butter
1 liter of whole milk
A 397-gram tin sweetened condensed milk
150g sugar, or according to taste
1 pinch saffron, soaked in 2 tbsp milk
a quarter teaspoon of cardamom powder, or the seeds from 2 pods, crushed
¼ tsp ground nutmeg (optional)
40g almonds, coarsely chopped
40 grams of raisins

Cut the bread into triangles, coat nearly all but a spoonful of the clarified butter on each side of each portion, then arrange the triangles as they land in an oiled, about 8x12 inches, rectangular ovenproof container.

In a large bowl, mix the milk, thick milk and sweetener until the sweetener incorporates, then stir in the saffron and the milk it was soaked in, the cardamom along with nutmeg, if included. Pour the milk mixture consistently across the bread in the pan, so everything is immersed, then leave to steep 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 little pot over medium heat, then sauté the almonds until lightly browned. Turn off the heat, add the raisins and let them simmer in the remaining warmth, mixing continuously, for 60 seconds. Sprinkle the nut and raisin mix over the pudding and offer heated or cooled, simply on its own or alongside a portion of vanilla ice-cream.