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Diwali, often called the event of lamps, marks the triumph of positivity over negativity. It stands as the most extensively celebrated celebration across India and has a similar vibe to holiday festivities abroad. Diwali is characterized by sparklers and fireworks, bright colours, non-stop gatherings and dining surfaces groaning under the sheer weight of dishes and sweet treats. No Diwali is whole without containers of mithai and dehydrated fruits exchanged between loved ones and relatives. Throughout Britain, the practices are preserved, putting on festive attire, visiting temples, reading Indian mythology to the little ones and, crucially, assembling with pals from diverse cultures and beliefs. Personally, Diwali represents togetherness and sharing food that seems extraordinary, but doesn’t keep you in the culinary space for long durations. The bread pudding 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 (Shown Above)

Ladoos are among the most recognizable Indian desserts, comparable to gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop bursting with sweets of every shape, hue and dimension, all expertly crafted and generously laden with clarified butter. Ladoos commonly hold the spotlight, rendering them a favored option of offering for propitious moments or for offering to Hindu deities at religious sites. This version is one of the most straightforward, requiring just a handful of ingredients, and can be prepared in minutes.

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

110 grams of ghee
250g gram flour
¼ tsp ground green cardamom
a small amount of saffron (if desired)
50 grams of combined almonds and pistachios, toasted and roughly chopped
180 to 200 grams of granulated sugar, to taste

Liquefy the clarified butter in a Teflon-coated pan on a medium heat. Reduce the temperature, incorporate the gram flour and heat, while stirring continuously to combine it with the liquid ghee and to prevent it from sticking or burning. Continue heating and mixing for 30 to 35 minutes. To begin with, the mixture will look like damp sand, but with further heating and mixing, it will transform into a peanut butter-like texture and smell wonderfully nutty. Don’t try to rush things, or neglect the mixture, because it may scorch quickly, and the slow roast is critical for the typical, roasted flavor of the confectioneries.

Turn off the heat and take the pan, blend 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, mix thoroughly, then pull apart little portions and form using your palms into 15-20 spherical shapes of 4cm. Place these on a dish spaced slightly apart and let them cool to normal temperature.

You can now serve the ladoos immediately, or store them in an airtight container and store in a cool place for about seven days.

Traditional Indian Bread Pudding

This takes inspiration from Hyderabad’s shahi tukda, a recipe that is usually prepared by frying bread in ghee, then immersing it in a dense, creamy rabdi, which is produced by heating full-fat milk for an extended period until it condenses to a reduced quantity from the start. My version is a healthier, easier and quicker alternative that needs much less attention and lets the oven do all the heavy lifting.

Prep a quick 10 minutes
Cook 60 minutes plus
Serves 4-6

12 slices stale white bread, edges trimmed
100 grams of ghee, or melted butter
1 liter of whole milk
A 397-gram tin sweetened 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
¼ tsp ground nutmeg (as an option)
40 grams of almonds, coarsely chopped
40 grams of raisins

Trim the bread into triangular shapes, coat nearly all but a spoonful of the ghee on both faces of each portion, then place the triangles as they land in an oiled, approximately 20cm by 30cm, rectangular ovenproof container.

In a large bowl, mix the milk, condensed milk and sugar until the sweetener incorporates, then blend the saffron and its soaking milk, the cardamom and nutmeg, if added. Pour the milk mixture consistently across the bread in the dish, so each piece is saturated, then let it sit for 10 to 15 minutes. Preheat the oven to 200C (180C fan)/390F/gas 6.

Heat the pudding for 30 to 35 minutes, until the upper layer is browned and a pick stuck into the center emerges clean.

Meanwhile, melt the remaining ghee in a small skillet on moderate flame, then cook the almonds until golden brown. Switch off the stove, incorporate the raisins and let them simmer in the residual heat, blending steadily, for a minute. Sprinkle the nut and raisin mix over the sweet dish and offer heated or cooled, just as it is or with a scoop of vanilla ice-cream.