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Diwali, widely known as the celebration of illumination, symbolizes the victory of good over evil. This is the most broadly observed celebration across India and feels a bit like Christmas in the west. The occasion is linked to fireworks, vibrant hues, continuous festivities and dining surfaces groaning under the immense load of dishes and sweet treats. Every Diwali celebration is complete without packages of confections and dried fruit exchanged between kin and companions. In the UK, we keep those traditions alive, dressing up, attending religious sites, narrating ancient Indian stories to the children and, crucially, gathering with friends from every background and religion. Personally, the festival centers on community and offering dishes that appears unique, but doesn’t require you in the kitchen for hours. The bread pudding is my take on the decadent shahi tukda, while these ladoos are excellent for giving or to savor alongside some chai after the feast.

Simple Ladoos (Shown Above)

Ladoos are some of the most recognizable Indian desserts, alongside gulab jamuns and jalebis. Envision a classic Indian halwai’s shop overflowing with treats in various shapes, tint and measurement, all expertly crafted and generously laden with clarified butter. Ladoos often take the spotlight, establishing them as a top selection of gift during auspicious occasions or for giving to gods and goddesses at temples. This version is one of the most straightforward, needing only a few components, and is ready quickly.

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

4 ounces of clarified butter
250 grams of gram flour
1/4 teaspoon of ground green cardamom
a pinch of saffron (optional)
50g mixed almonds and pistachios, roasted and coarsely chopped
180-200g granulated sugar, according to preference

Melt the ghee in a non-stick skillet on a moderate heat. Lower the flame, mix in the chickpea flour and heat, while stirring continuously to combine it with the melted ghee and to ensure it doesn’t stick or scorch. Keep cooking and stirring for 30 to 35 minutes. At the start, the mixture will look like moist granules, but as you keep cooking and blending, it will turn to a peanut butter consistency and smell wonderfully nutty. Don’t try to rush things, or walk away from the blend, because it can burn very easily, and the gradual roasting is vital for the typical, roasted flavor of the ladoos.

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

Add the nuts and sugar to the room temperature ladoo mix, stir completely, then tear off small chunks and form using your palms into 15-20 spherical shapes of 4cm. Put these on a plate separated a bit and let them cool to normal temperature.

They can be served the sweets promptly, or keep them in a sealed container and maintain at room temperature for as long as one week.

Indian Bread Pudding

This is inspired by Hyderabadi shahi tukda, a dish that’s typically made by sautéing bread in ghee, then drenching it in a heavy, luxurious 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 demands minimal supervision and allows the oven to handle the work.

Prep 10 minutes
Cook 1 hr+
Serves about 4-6 people

Twelve slices day-old white bread, edges trimmed
3.5 ounces of clarified butter, or liquid butter
4 cups of full-fat milk
One 397-gram can condensed milk
150 grams of sugar, or to taste
a small pinch of saffron, steeped in 30ml of milk
a quarter teaspoon of cardamom powder, or the contents of 2 pods, ground
1/4 teaspoon of ground nutmeg (optional)
40 grams of almonds, coarsely chopped
40 grams of raisins

Cut the bread into triangles, apply almost all except a teaspoon of the ghee on both faces of every slice, then place the triangles as they land in an oiled, approximately 20cm by 30cm, rectangular ovenproof container.

Using a big bowl, beat the milk, condensed milk and sugar until the sweetener incorporates, then stir in the saffron and its soaking milk, the spices including cardamom and nutmeg, if included. Transfer the milk blend uniformly onto the bread in the pan, so each piece is saturated, then allow to soak for a short while. Heat the oven to 200 Celsius (180 fan)/390 Fahrenheit/gas 6.

Cook the pudding for 30-35 minutes, until the top is golden brown and a pick stuck into the center exits without residue.

Meanwhile, melt the remaining ghee in a small pan on a medium heat, then fry the almonds until golden. Extinguish the flame, incorporate the raisins and let them simmer in the leftover temperature, stirring constantly, for 60 seconds. Sprinkle the nut and raisin mix over the pudding and present hot or cold, plain as it is or with a scoop of vanilla ice-cream.