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Diwali, frequently referred to as the festival of lights, marks the triumph of positivity over negativity. It’s the most extensively celebrated celebration across India and has a similar vibe to the Western Christmas season. It’s synonymous with fireworks, vibrant hues, endless parties and countertops straining under the immense load of food and desserts. Not a single Diwali is finished without boxes of sweets and dried fruit passed around kin and companions. Throughout Britain, these customs are maintained, putting on festive attire, going to places of worship, sharing tales from Indian lore to the kids and, above all, meeting with companions from diverse cultures and beliefs. Personally, Diwali is about togetherness and distributing meals 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 the spherical sweets are excellent for giving or to relish with a hot tea after the feast.

Simple Ladoos (Shown Above)

Ladoos are among the most iconic Indian sweets, right up there with gulab jamuns and jalebis. Envision a classic Indian halwai’s shop bursting with confectioneries of all forms, tint and measurement, all expertly crafted and generously laden with clarified butter. These sweets frequently occupy a prominent position, rendering them a favored option of gift during auspicious occasions or for presenting to divine figures at places of worship. This particular recipe is one of the most straightforward, requiring just a handful of ingredients, and can be prepared in minutes.

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

110g ghee
250 grams of gram flour
¼ tsp ground green cardamom
a small amount of saffron (optional)
2 ounces of assorted nuts, toasted and roughly chopped
6-7 ounces of white sugar, to taste

Liquefy the clarified butter in a non-stick skillet on a moderate heat. Reduce the temperature, mix in the chickpea flour and simmer, with constant mixing to integrate it into the melted ghee and to make sure it doesn’t catch and burn. Keep cooking and stirring for half an hour to 35 minutes. Initially, the mixture will look like wet sand, but as you keep cooking and mixing, it will turn to a peanut butter consistency and smell wonderfully nutty. Avoid hurrying the process, or walk away from the blend, because it may scorch quickly, and the slow roast is essential to the distinctive, nutty taste of the confectioneries.

Remove the pan from the stove, blend the cardamom and saffron, if added, then allow to cool until moderately warm on contact.

Incorporate the nuts and sugar to the chilled ladoo blend, combine well, then break off small pieces and form using your palms into 15 to 20 balls of 4cm. Set these on a platter spaced slightly apart and allow to cool to normal temperature.

These are ready to be enjoyed the ladoos right away, or place them in a tight-lid jar and keep at room temperature for up to a week.

Classic Indian Bread Pudding

This is inspired by Hyderabadi shahi tukda, a food that is commonly created by cooking bread in clarified butter, then immersing it in a dense, creamy rabdi, which is created by simmering whole milk for a long time until it thickens to a small portion of its initial amount. This adaptation is a better-for-you, straightforward and speedy version that needs much less attention 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, crusts removed
3.5 ounces of clarified butter, or heated butter
4 cups of full-fat milk
1 x 397g tin thickened milk
150 grams of sugar, or as preferred
a pinch of saffron, steeped in 30ml of milk
1/4 teaspoon of ground cardamom, or the insides of 2 pods, powdered
¼ tsp ground nutmeg (optional)
40g almonds, coarsely chopped
40g raisins

Cut the bread into triangles, spread all but a teaspoon of the ghee over both sides of each piece, then arrange the triangles as they land in an oiled, about 8x12 inches, oblong baking pan.

Within a sizable container, mix the milk, thick milk and sweetener until the sugar melts, then blend the saffron and the milk it was soaked in, the cardamom and nutmeg, if using. Empty the milk combination uniformly onto the bread in the container, so each piece is saturated, then let it sit for 10 to 15 minutes. Heat the oven to 200°C (180°C fan)/390°F/gas mark 6.

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

At the same time, melt the remaining ghee in a small pan on a medium heat, then sauté the almonds until lightly browned. Extinguish the flame, add the raisins and let them simmer in the residual heat, mixing continuously, for 60 seconds. 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.