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Diwali, often called the festival of lights, marks the triumph of good over evil. It’s the most extensively celebrated celebration across India and resembles the atmosphere of Christmas in the west. The occasion is linked to pyrotechnic displays, vibrant hues, continuous festivities and countertops straining under the substantial bulk of culinary delights and sweets. No Diwali is complete without boxes of sweets and preserved fruits exchanged between loved ones and relatives. Across the United Kingdom, we keep those traditions alive, dressing up, going to places of worship, sharing tales from Indian lore to the little ones and, most importantly, gathering with friends from diverse cultures and beliefs. For me, Diwali is about unity and distributing meals that feels special, but doesn’t keep you in the culinary space for long durations. The bread pudding is my take on the indulgent shahi tukda, while these ladoos are excellent for giving or to savor alongside some chai after the banquet.

Simple Ladoos (Shown Above)

Ladoos are some of the most famous Indian confections, right up there with gulab jamuns and jalebis. Envision a classic Indian halwai’s shop filled with treats in various shapes, colour and size, all professionally prepared and abundantly coated with traditional butter. Ladoos often take a prominent position, rendering them a favored option of present for festive events or for presenting to divine figures at places of worship. This version is one of the simplest, requiring just a handful of ingredients, and can be made in no time.

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

110g ghee
250 grams of gram flour
¼ tsp ground green cardamom
a small amount of saffron (optional)
50g mixed almonds and pistachios, roasted and coarsely chopped
6-7 ounces of white sugar, to taste

Liquefy the clarified butter in a non-stick skillet on a medium flame. Lower the flame, add the gram flour and heat, while stirring continuously to combine it with the liquid ghee and to ensure it doesn’t stick or scorch. Keep cooking and stirring for 30 to 35 minutes. To begin with, the mixture will look like moist granules, but as you continue cooking and blending, it will turn to a peanut butter consistency and emit a delightful nutty aroma. Avoid hurrying the process, or neglect the mixture, because it may scorch quickly, and the slow roast is essential to the characteristic, nutty flavour of the confectioneries.

Turn off the heat and take the pan, stir in the cardamom and saffron, if included, then leave to cool until just warm to the touch.

Mix in the nuts and sweetener to the room temperature ladoo mix, mix thoroughly, then break off small pieces and form using your palms into 15-20 x 4cm balls. Put these on a plate with some distance between them and let them cool to ambient temperature.

They can be served the ladoos right away, or place them in a tight-lid jar and store in a cool place for about seven days.

Indian Bread Pudding

This is inspired by Hyderabad’s shahi tukda, a dish that’s typically made by cooking bread in clarified butter, then soaking it in a thick, rich rabdi, which is made by boiling full-fat milk for an extended period until it condenses to a reduced quantity from the start. My version is a better-for-you, straightforward and speedy version that needs much less attention and lets the oven do all the heavy lifting.

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

Twelve slices old white bread, edges trimmed
100 grams of ghee, or liquid butter
1 litre whole milk
One 397-gram can sweetened condensed milk
5 ounces of sugar, or to taste
a small pinch of saffron, immersed in 2 tablespoons of milk
a quarter teaspoon of cardamom powder, or the seeds from 2 pods, crushed
a quarter teaspoon of nutmeg powder (if desired)
40g almonds, roughly chopped
40 grams of raisins

Trim the bread into triangular shapes, apply almost all except a teaspoon of the ghee on both faces of each portion, then place the triangles as they sit in a buttered, roughly 20cm x 30cm, rectangular baking dish.

In a large bowl, whisk the milk, sweetened milk and sugar until the sugar melts, then mix in the saffron and its soaking milk, the spices including cardamom and nutmeg, if included. Pour the milk mixture evenly over the bread in the pan, so it all gets soaked, then allow to soak for 10-15 minutes. Heat the oven to 200°C (180°C fan)/390°F/gas mark 6.

Heat the pudding for 30 to 35 minutes, until the surface is golden brown 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 leave them to cook in the remaining warmth, stirring constantly, for one minute. Sprinkle the nut and raisin mix over the sweet dish and serve warm or chilled, simply on its own or alongside a portion of vanilla ice-cream.