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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 feels a bit like the Western Christmas season. Diwali is characterized by pyrotechnic displays, vibrant hues, non-stop gatherings and countertops straining under the immense load of food and desserts. Every Diwali celebration is complete without containers of mithai and dehydrated fruits exchanged between friends and family. Throughout Britain, these customs are maintained, wearing traditional clothes, attending religious sites, narrating ancient Indian stories to the kids and, most importantly, gathering with friends from every background and religion. Personally, the festival centers on togetherness and sharing food that feels special, but doesn’t keep you in the culinary space for long durations. The pudding made from bread is my take on the rich shahi tukda, while the ladoos are ideal for presenting or to enjoy with a cup of chai after the feast.

Effortless Ladoos (Pictured Top)

Ladoos are among the most famous Indian confections, right up there with gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop bursting with treats in various shapes, tint and measurement, all skillfully made and liberally topped with traditional butter. Ladoos often take centre stage, making them a popular choice of offering for propitious moments or for offering to Hindu deities at temples. This adaptation is among the easiest, requiring just a handful of ingredients, and can be prepared in minutes.

Prep 10 minutes
Cook 50 minutes plus chilling
Makes 15 to 20

110g ghee
250g gram flour
1/4 teaspoon of ground green cardamom
a pinch of saffron (as an option)
2 ounces of assorted nuts, toasted and roughly chopped
180 to 200 grams of granulated sugar, according to preference

Heat the ghee in a non-stick skillet on a medium heat. Reduce the temperature, mix in the chickpea flour and cook, stirring constantly to blend it with the heated clarified butter and to make sure it doesn’t catch and burn. Persist with cooking and blending for 30 to 35 minutes. Initially, the combination will appear as damp sand, but as you continue cooking and stirring, it will become similar to peanut butter and smell wonderfully nutty. Don’t try to rush things, or leave the mix unattended, because it might burn rapidly, and the gentle heating is vital for the characteristic, nutty flavour of the sweet balls.

Turn off the heat and take the pan, blend the cardamom and saffron, if using, then leave to cool until moderately warm on contact.

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

These are ready to be enjoyed the ladoos immediately, or store them in an airtight container and store in a cool place for up to a week.

Indian Bread Pudding

This is inspired by the shahi tukda from Hyderabad, a dish that’s typically made by sautéing bread in ghee, then drenching it in a heavy, luxurious rabdi, which is made by boiling rich milk for hours until it reduces to a reduced quantity from the start. My version is a better-for-you, straightforward and speedy version that demands minimal supervision and enables the oven to take over the task.

Prep 10 minutes
Cook 1 hour or more
Serves 4-6

Twelve slices old white bread, crusts cut off
100 grams of ghee, or heated butter
1 litre whole milk
1 x 397g tin condensed milk
5 ounces of sugar, or according to taste
1 pinch saffron, steeped in 30ml of milk
¼ tsp ground cardamom, or the insides of 2 pods, powdered
a quarter teaspoon of nutmeg powder (if desired)
40g almonds, roughly chopped
40 grams of raisins

Trim the bread into triangular shapes, coat nearly all but a spoonful of the ghee over both sides of every slice, then place the triangles as they fall in a greased, about 8x12 inches, oblong baking pan.

Using a big bowl, whisk the milk, sweetened milk and sugar until the sugar dissolves, then stir in the saffron and the milk it was soaked in, the cardamom and nutmeg, if included. Empty the milk combination consistently across the bread in the dish, so everything is immersed, then let it sit for 10-15 minutes. Heat the oven to 200 Celsius (180 fan)/390 Fahrenheit/gas 6.

Cook the pudding for 30-35 minutes, until the upper layer is browned and a skewer placed in the middle emerges clean.

Meanwhile, heat the leftover ghee in a small skillet on moderate flame, then fry the almonds until lightly browned. Extinguish the flame, mix in the raisins and let them simmer in the leftover temperature, mixing continuously, for a minute. Scatter the nut and raisin combination over the sweet dish and offer heated or cooled, just as it is or accompanied by vanilla ice-cream.