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Diwali, frequently referred to as the event of lamps, marks the triumph of light over darkness. It stands as the most extensively celebrated Indian festival and resembles the atmosphere of the Western Christmas season. Diwali is characterized by sparklers and fireworks, vibrant hues, non-stop gatherings and tables creaking under the substantial bulk of food and desserts. No Diwali is complete without boxes of sweets and dehydrated fruits exchanged between kin and companions. In the UK, we keep those traditions alive, wearing traditional clothes, going to places of worship, narrating ancient Indian stories to the little ones and, above all, meeting with companions from diverse cultures and beliefs. For me, the festival centers on unity and offering dishes that seems extraordinary, but won’t leave you in the cooking area for extended periods. The pudding made from bread is my version of the rich shahi tukda, while the spherical sweets are excellent for giving or to enjoy with a cup of chai after the meal.

Effortless Ladoos (Featured at the Top)

Ladoos are one of the most recognizable Indian desserts, right up there with gulab jamuns and jalebis. Envision a classic Indian halwai’s shop overflowing with treats in various shapes, colour and size, all professionally prepared and liberally topped with traditional butter. Ladoos commonly hold a prominent position, establishing them as a top selection of gift during auspicious occasions or for presenting to divine figures at temples. This particular recipe is one of the most straightforward, requiring just a handful of ingredients, and is ready quickly.

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

110g ghee
250 grams of gram flour
a quarter teaspoon of cardamom powder
a small amount of saffron (optional)
50 grams of combined almonds and pistachios, toasted and roughly chopped
6-7 ounces of white sugar, according to preference

Liquefy the clarified butter in a nonstick pan on a medium flame. Lower the flame, incorporate the gram flour and cook, stirring constantly to blend it with the liquid ghee and to prevent it from sticking or burning. Persist with cooking and blending for 30 to 35 minutes. At the start, the mixture will look like damp sand, but with further heating and mixing, it will transform into a peanut butter-like texture and emit a delightful nutty aroma. Do not attempt to speed it up, or walk away from the blend, because it might burn rapidly, and the gradual roasting is critical for the typical, roasted flavor of the sweet balls.

Take the pan off the heat, mix in the cardamom and saffron, if included, then set aside to cool until moderately warm on contact.

Add the nuts and sugar to the cooled ladoo mixture, mix thoroughly, then pull apart little portions and form using your palms into 15 to 20 balls of 4cm. Set these on a platter separated a bit and allow to cool to normal temperature.

These are ready to be enjoyed the sweets promptly, or store them in an airtight container and maintain at room temperature for about seven days.

Classic Indian Bread Pudding

This takes inspiration from the shahi tukda from Hyderabad, a food that is commonly created by sautéing bread in ghee, then drenching it in a heavy, luxurious rabdi, which is produced by heating rich milk for a long time until it thickens to a fraction of its original volume. My version is a better-for-you, straightforward and speedy version that needs much less attention and enables the oven to take over the task.

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

12 slices old white bread, crusts removed
3.5 ounces of clarified butter, or liquid butter
1 litre whole milk
1 x 397g tin thickened milk
150 grams of sugar, or to taste
a pinch of saffron, immersed in 2 tablespoons of milk
¼ tsp ground cardamom, or the insides of 2 pods, powdered
1/4 teaspoon of ground nutmeg (optional)
1.5 ounces of almonds, roughly chopped
40 grams of raisins

Slice the bread into triangles, coat nearly all but a spoonful of the clarified butter on each side of every slice, then set the triangular pieces as they sit in a buttered, approximately 20cm by 30cm, rectangular ovenproof container.

In a large bowl, beat the milk, thick milk and sweetener until the sugar melts, then stir in the saffron and its soaking milk, the spices including cardamom and nutmeg, if included. Empty the milk combination evenly over the bread in the pan, so everything is immersed, then leave to steep for 10 to 15 minutes. Preheat the oven to 200C (180C fan)/390F/gas 6.

Cook the pudding for 30 to 35 minutes, until the upper layer is browned and a skewer placed in the middle comes out clean.

In the meantime, melt the remaining ghee in a small skillet on moderate flame, then sauté the almonds until lightly browned. Switch off the stove, incorporate the raisins and allow them to heat in the leftover temperature, blending steadily, for a minute. Dust the almond and raisin blend over the pudding and present hot or cold, plain as it is or alongside a portion of vanilla ice-cream.