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Diwali, widely known as the event of lamps, marks the triumph of positivity over negativity. It’s the most extensively celebrated celebration across India and has a similar vibe to Christmas in the west. Diwali is characterized by fireworks, vibrant hues, endless parties and dining surfaces groaning under the immense load of dishes and sweet treats. No Diwali is finished without packages of confections and preserved fruits shared among friends and family. Across the United Kingdom, the practices are preserved, dressing up, going to places of worship, narrating ancient Indian stories to the children and, crucially, assembling with pals from every background and religion. Personally, Diwali represents unity and sharing food that appears unique, but won’t leave you in the kitchen for hours. The pudding made from bread is my version of the rich shahi tukda, while these ladoos are ideal for presenting or to enjoy with a cup of chai after the feast.

Easy Ladoos (Featured at the Top)

Ladoos are one of the most recognizable Indian desserts, comparable to gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop filled with treats in various shapes, tint and measurement, all skillfully made and abundantly coated with traditional butter. Ladoos commonly hold centre stage, rendering them a favored option of present for festive events or for presenting to divine figures at religious sites. This adaptation is among the easiest, needing only a few components, and can be prepared in minutes.

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

110 grams of ghee
9 ounces of chickpea flour
¼ tsp ground green cardamom
a small amount 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 medium heat. Turn down the heat, incorporate the gram flour and cook, stirring constantly to combine it with the heated clarified butter and to ensure it doesn’t stick or scorch. Persist with cooking and blending for 30 to 35 minutes. To begin with, the combination will appear as damp sand, but as you continue cooking and blending, it will transform into a peanut butter-like texture and emit a delightful nutty aroma. Don’t try to rush things, or leave the mix unattended, because it may scorch quickly, and the gradual roasting is vital for the typical, roasted flavor of the ladoos.

Turn off the heat and take the pan, stir in the cardamom and saffron, if included, then set aside to cool until slightly warm when touched.

Incorporate the nuts and sugar to the room temperature ladoo mix, stir completely, then break off small pieces and form using your palms into 15 to 20 balls of 4cm. Place these on a dish spaced slightly apart and allow to cool to ambient temperature.

They can be served the ladoos immediately, or keep them in a sealed container and keep at room temperature for about seven days.

Indian Bread Pudding

This is inspired by Hyderabad’s shahi tukda, a dish that’s typically made by frying bread in ghee, then immersing it in a dense, creamy rabdi, which is created by simmering rich milk for a long time until it thickens to a small portion of its initial amount. My version is a more nutritious, simpler and faster option that requires a lot less tending to and lets the oven do all the heavy lifting.

Prep 10 min
Cook 60 minutes plus
Serves 4 to 6

12 slices stale 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
150g sugar, or according to taste
1 pinch saffron, soaked in 2 tbsp milk
¼ tsp ground cardamom, or the insides of 2 pods, powdered
¼ tsp ground nutmeg (optional)
40g almonds, roughly chopped
40g raisins

Trim the bread into triangular shapes, spread all but a teaspoon of the ghee on both faces of each piece, then set the triangular pieces as they land in an oiled, approximately 20cm by 30cm, rectangular baking dish.

In a large bowl, beat the milk, sweetened milk and sugar until the sweetener incorporates, then blend the saffron and the liquid it steeped in, the cardamom and nutmeg, if added. Pour the milk mixture evenly over the bread in the container, so everything is immersed, then let it sit for 10-15 minutes. Preheat the oven to 200C (180C fan)/390F/gas 6.

Bake the pudding for 30 to 35 minutes, until the upper layer is browned and a toothpick inserted into the centre exits without residue.

Meanwhile, melt the remaining ghee in a small pan on a medium heat, then cook the almonds until golden. Turn off the heat, add the raisins and allow them to heat in the residual heat, mixing continuously, for 60 seconds. Scatter the nut and raisin combination over the dessert and serve warm or chilled, plain as it is or alongside a portion of vanilla ice-cream.