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Diwali, widely known as the event of lamps, is a celebration of positivity over negativity. It’s the most extensively celebrated festival in India and resembles the atmosphere of Christmas in the west. The occasion is linked to sparklers and fireworks, vibrant hues, endless parties and countertops straining under the immense load of dishes and sweet treats. No Diwali is whole without boxes of sweets and dried fruit exchanged between friends and family. In the UK, the practices are preserved, dressing up, attending religious sites, reading Indian mythology to the children and, most importantly, assembling with pals from every background and religion. Personally, Diwali represents togetherness and sharing food that feels special, but doesn’t keep you in the cooking area for extended periods. This bread-based dessert is my version of the indulgent shahi tukda, while these ladoos are perfect to gift or to savor alongside some chai after the meal.

Easy Ladoos (Shown Above)

Ladoos are some of the most famous Indian confections, comparable to gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop overflowing with treats in various shapes, tint and measurement, all skillfully made and liberally topped with traditional butter. These sweets frequently occupy centre stage, rendering them a favored option of gift during auspicious occasions or for presenting to divine figures at places of worship. This particular recipe is among the easiest, needing only a few components, and can be prepared in minutes.

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

110g ghee
250 grams of gram flour
1/4 teaspoon of ground green cardamom
a pinch of saffron (as an option)
50 grams of combined almonds and pistachios, roasted and coarsely chopped
180-200g granulated sugar, to taste

Melt the ghee in a nonstick pan on a medium heat. Reduce the temperature, add the gram flour and heat, while stirring continuously to blend it with the liquid ghee and to prevent it from sticking or burning. Continue heating and mixing for half an hour to 35 minutes. At the start, the mix will resemble moist granules, but as you keep cooking and blending, it will become similar to peanut butter and give off a rich nutty scent. Avoid hurrying the process, or neglect the mixture, because it might burn rapidly, and the gradual roasting is critical for the characteristic, nutty flavour of the confectioneries.

Take the pan off the heat, stir in the cardamom and saffron, if added, then leave to cool until moderately warm on contact.

Mix in the nuts and sweetener to the cooled ladoo mixture, mix thoroughly, then pull apart little portions and roll between your palms into 15-20 spherical shapes of 4cm. Put these on a plate spaced slightly apart and allow to cool to ambient temperature.

These are ready to be enjoyed the sweets promptly, or place them in a tight-lid jar and store in a cool place for about seven days.

Indian Bread Pudding

This is inspired by Hyderabad’s shahi tukda, a recipe that is usually prepared by frying bread in ghee, then soaking it in a thick, rich rabdi, which is created by simmering rich milk for an extended period until it condenses to a fraction of its original volume. My version is a healthier, easier and quicker alternative that needs much less attention and lets the oven do all the heavy lifting.

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

A dozen slices old white bread, crusts removed
100g ghee, or melted butter
1 litre whole milk
A 397-gram tin condensed milk
150g sugar, or according to taste
1 pinch saffron, steeped in 30ml of milk
¼ tsp ground cardamom, or the contents of 2 pods, ground
a quarter teaspoon of nutmeg powder (as an option)
1.5 ounces of almonds, coarsely chopped
40g raisins

Cut the bread into triangles, apply almost all except a teaspoon of the ghee on both faces of each portion, then place the triangles as they land in an oiled, about 8x12 inches, rectangular ovenproof container.

Within a sizable container, beat the milk, condensed milk and sugar until the sugar melts, then blend the saffron and the liquid it steeped in, the spices including cardamom and nutmeg, if added. Empty the milk combination evenly over the bread in the container, so it all gets soaked, then allow to soak for 10-15 minutes. Preheat the oven to 200°C (180°C fan)/390°F/gas mark 6.

Bake the pudding for 30-35 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 sauté the almonds until golden. Extinguish the flame, incorporate the raisins and let them simmer in the leftover temperature, stirring constantly, for one minute. Dust the almond and raisin blend over the pudding and serve warm or chilled, just as it is or alongside a portion of vanilla ice-cream.