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Diwali, frequently referred to as the event of lamps, marks the triumph of positivity over negativity. This is the most extensively celebrated Indian festival and resembles the atmosphere of the Western Christmas season. Diwali is characterized by fireworks, brilliant shades, non-stop gatherings and dining surfaces groaning under the sheer weight of culinary delights and sweets. Not a single Diwali is whole without packages of confections and dehydrated fruits passed around loved ones and relatives. Across the United Kingdom, these customs are maintained, putting on festive attire, visiting temples, sharing tales from Indian lore to the little ones and, above all, meeting with companions from all walks of life and faiths. In my view, Diwali represents community and distributing meals that feels special, but won’t leave you in the kitchen for hours. The pudding made from bread is my version of the rich shahi tukda, while the ladoos are ideal for presenting or to savor alongside some chai after the meal.

Simple Ladoos (Featured at the Top)

Ladoos are one of the most famous Indian confections, comparable to gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop bursting with confectioneries of all forms, hue and dimension, all expertly crafted and liberally topped with clarified butter. These sweets frequently occupy a prominent position, rendering them a favored option of gift during auspicious occasions or for giving to gods and goddesses at religious sites. This adaptation is one of the most straightforward, calling for a small set of items, and is ready quickly.

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

110 grams of ghee
250g gram flour
a quarter teaspoon of cardamom powder
1 pinch saffron (if desired)
50g mixed 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 flame. Lower the flame, incorporate the gram flour and cook, stirring constantly to combine it with the liquid ghee and to prevent it from sticking or burning. Persist with cooking and blending for half an hour to 35 minutes. Initially, the mixture will look like moist granules, but as you keep cooking and mixing, it will turn to a peanut butter consistency and smell wonderfully nutty. Avoid hurrying the process, or neglect the mixture, because it can burn very easily, and the gradual roasting is essential to the distinctive, nutty taste of the ladoos.

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

Add the nuts and sugar to the cooled ladoo mixture, mix thoroughly, then pull apart little portions and form using your palms into 15-20 spherical shapes of 4cm. Place these on a dish with some distance between them and let them cool to ambient temperature.

You can now serve the sweets promptly, or keep them in a sealed container and store in a cool place for as long as one week.

Indian Bread Pudding

This is inspired by Hyderabad’s shahi tukda, a recipe that is usually prepared by cooking bread in clarified butter, then soaking it in a thick, rich rabdi, which is created by simmering full-fat milk for hours until it reduces to a fraction of its original volume. This adaptation is a better-for-you, straightforward and speedy version that needs much less attention and lets the oven do all the heavy lifting.

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

A dozen slices old white bread, crusts removed
3.5 ounces of clarified butter, or heated butter
4 cups of full-fat milk
1 x 397g tin sweetened condensed milk
5 ounces of sugar, or according to taste
1 pinch saffron, soaked in 2 tbsp milk
a quarter teaspoon of cardamom powder, or the insides of 2 pods, powdered
1/4 teaspoon of ground nutmeg (if desired)
40g almonds, coarsely chopped
40g raisins

Slice the bread into triangles, apply almost all except a teaspoon of the ghee over both sides of every slice, then arrange the triangles as they land in an oiled, roughly 20cm x 30cm, rectangular ovenproof container.

Using a big bowl, whisk the milk, thick milk and sweetener until the sugar melts, then blend the saffron and its soaking milk, the spices including cardamom and nutmeg, if using. Pour the milk mixture uniformly onto the bread in the container, so it all gets soaked, then let it sit for a short while. Set the oven temperature to 200°C (180°C fan)/390°F/gas mark 6.

Cook the pudding for 30 to 35 minutes, until the top is golden brown and a pick stuck into the center comes out clean.

At the same time, liquefy the rest of the clarified butter in a small skillet on moderate flame, then sauté the almonds until golden. Turn off the heat, incorporate the raisins and let them simmer in the remaining warmth, mixing continuously, for a minute. Sprinkle the nut and raisin mix over the sweet dish and serve warm or chilled, just as it is or accompanied by vanilla ice-cream.