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Diwali, often called the celebration of illumination, symbolizes the victory of positivity over negativity. It stands as the most widely marked celebration across India and has a similar vibe to holiday festivities abroad. It’s synonymous with sparklers and fireworks, vibrant hues, continuous festivities and tables creaking under the immense load of dishes and sweet treats. Every Diwali celebration is whole without packages of confections and preserved fruits passed around friends and family. Throughout Britain, these customs are maintained, wearing traditional clothes, visiting temples, reading Indian mythology to the kids and, most importantly, gathering with friends from every background and religion. In my view, Diwali represents community and offering dishes that seems extraordinary, but won’t leave you in the culinary space for long durations. This bread-based dessert is my interpretation of the rich shahi tukda, while the ladoos are perfect to gift or to relish with a hot tea after the meal.

Effortless Ladoos (Shown Above)

Ladoos are some of the most recognizable Indian desserts, right up there with gulab jamuns and jalebis. Envision a classic Indian halwai’s shop bursting with treats in various shapes, tint and measurement, all skillfully made and generously laden with ghee. Ladoos commonly hold centre stage, establishing them as a top selection of offering for propitious moments or for offering to Hindu deities at temples. This adaptation is among the easiest, needing only a few components, and can be prepared in minutes.

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 pinch of saffron (if desired)
50 grams of combined almonds and pistachios, toasted and roughly chopped
6-7 ounces of white sugar, as per liking

Heat the ghee in a non-stick skillet on a medium flame. Reduce the temperature, mix in the chickpea flour and cook, stirring constantly to integrate it into the melted ghee and to prevent it from sticking or burning. Continue heating and mixing for 30 to 35 minutes. At the start, the mix will resemble wet sand, but as you keep cooking and stirring, it will transform into a peanut butter-like texture and smell wonderfully nutty. Avoid hurrying the process, or leave the mix unattended, because it may scorch quickly, and the gradual roasting is critical for the distinctive, nutty taste of the ladoos.

Turn off the heat and take the pan, mix in the cardamom and saffron, if using, then allow to cool until slightly warm when touched.

Add the nuts and sugar to the room temperature ladoo mix, stir completely, then pull apart little portions and roll between your palms into 15 to 20 balls of 4cm. Set these on a platter spaced slightly apart and allow to cool to ambient temperature.

They can be served the sweets promptly, or store them in an airtight container and store in a cool place for about seven days.

Indian Bread Pudding

This takes inspiration from Hyderabad’s shahi tukda, a food that is commonly created by sautéing bread in ghee, then immersing it in a dense, creamy rabdi, which is made by boiling rich milk for an extended period until it condenses to a fraction of its original volume. This adaptation is a better-for-you, straightforward and speedy version that needs much less attention and enables the oven to take over the task.

Prep 10 min
Cook 1 hr+
Serves 4-6

Twelve slices stale white bread, edges trimmed
100g ghee, or liquid butter
4 cups of full-fat milk
1 x 397g tin sweetened condensed milk
5 ounces of sugar, or as preferred
a small pinch of saffron, immersed in 2 tablespoons of milk
¼ tsp ground cardamom, or the seeds from 2 pods, crushed
1/4 teaspoon of ground nutmeg (optional)
40 grams of almonds, coarsely chopped
40g raisins

Slice the bread into triangles, apply almost all except a teaspoon of the clarified butter on each side of each portion, then place the triangles as they fall in a greased, about 8x12 inches, oblong baking pan.

Within a sizable container, beat the milk, sweetened milk and sugar until the sugar dissolves, then stir in the saffron and its soaking milk, the spices including cardamom and nutmeg, if using. Empty the milk combination consistently across the bread in the container, so each piece is saturated, then let it sit for a short while. Heat the oven to 200°C (180°C fan)/390°F/gas mark 6.

Cook the pudding for 30 to 35 minutes, until the surface is golden brown and a toothpick inserted into the centre exits without residue.

At the same time, liquefy the rest of the clarified butter in a little pot over medium heat, then cook the almonds until lightly browned. Extinguish the flame, mix in the raisins and allow them to heat in the leftover temperature, blending steadily, for one minute. Dust the almond and raisin blend over the pudding and serve warm or chilled, just as it is or with a scoop of vanilla ice-cream.