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Diwali, frequently referred to as the event of lamps, marks the triumph of good over evil. It stands as the most broadly observed Indian festival and resembles the atmosphere of Christmas in the west. The occasion is linked to fireworks, bright colours, non-stop gatherings and dining surfaces groaning under the substantial bulk of dishes and sweet treats. Every Diwali celebration is whole without containers of mithai and dehydrated fruits shared among loved ones and relatives. Throughout Britain, we keep those traditions alive, dressing up, visiting temples, sharing tales from Indian lore to the children and, most importantly, gathering with friends from diverse cultures and beliefs. In my view, Diwali is about togetherness and distributing meals that seems extraordinary, but doesn’t keep you in the cooking area for extended periods. This bread-based dessert is my version of the indulgent shahi tukda, while the ladoos are perfect to gift or to relish with a hot tea after the feast.

Simple Ladoos (Pictured Top)

Ladoos are one of the most famous Indian confections, right up there with gulab jamuns and jalebis. Picture an Indian halwai’s shop overflowing with confectioneries of all forms, hue and dimension, all expertly crafted and abundantly coated with ghee. These sweets frequently occupy centre stage, making them a popular choice of offering for propitious moments or for presenting to divine figures at religious sites. This adaptation is one of the simplest, needing only a few components, and can be prepared in minutes.

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

110 grams of ghee
9 ounces of chickpea flour
¼ tsp ground green cardamom
a small amount of saffron (if desired)
50g mixed almonds and pistachios, toasted and roughly chopped
180 to 200 grams of granulated sugar, according to preference

Liquefy the clarified butter in a non-stick skillet on a medium heat. Turn down the heat, mix in the chickpea flour and simmer, with constant mixing to combine it with the melted ghee and to make sure it doesn’t catch and burn. Continue heating and mixing for 30 to 35 minutes. At the start, the mixture will look like moist granules, but as you continue cooking and mixing, it will transform into a peanut butter-like texture and emit a delightful nutty aroma. Avoid hurrying the process, or neglect the mixture, because it may scorch quickly, and the gradual roasting is vital for the distinctive, nutty taste of the ladoos.

Take the pan off the heat, blend the cardamom and saffron, if using, then set aside to cool until just warm to the touch.

Add the nuts and sugar to the chilled ladoo blend, mix thoroughly, then break off small pieces and shape with your hands into 15 to 20 balls of 4cm. Place these on a dish separated a bit and allow to cool to room temperature.

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

Classic Indian Bread Pudding

This takes inspiration from Hyderabadi shahi tukda, a food that is commonly created by frying bread in ghee, then immersing it in a dense, creamy rabdi, which is produced by heating full-fat milk for a long time until it thickens to a small portion of its initial amount. This adaptation is a healthier, easier and quicker alternative that requires a lot less tending to and lets the oven do all the heavy lifting.

Prep 10 min
Cook 60 minutes plus
Serves 4-6

12 slices old white bread, crusts cut off
3.5 ounces of clarified butter, or melted butter
1 liter of whole milk
One 397-gram can thickened milk
150 grams of sugar, or according to taste
a pinch of saffron, soaked in 2 tbsp milk
¼ tsp ground cardamom, or the seeds from 2 pods, crushed
¼ tsp ground nutmeg (as an option)
1.5 ounces of almonds, broken into pieces
40 grams of raisins

Trim the bread into triangular shapes, apply almost all except a teaspoon of the clarified butter on each side of each piece, then arrange the triangles as they land in an oiled, approximately 20cm by 30cm, rectangular baking dish.

Using a big bowl, beat the milk, sweetened milk and sugar until the sugar melts, then mix in the saffron and the liquid it steeped in, the cardamom and nutmeg, if included. Transfer the milk blend evenly over the bread in the pan, so each piece is saturated, then leave to steep for 10 to 15 minutes. Heat 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 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. Switch off the stove, mix in the raisins and let them simmer in the leftover temperature, mixing continuously, for 60 seconds. Dust the almond and raisin blend over the sweet dish and serve warm or chilled, simply on its own or accompanied by vanilla ice-cream.