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Diwali, often called the celebration of illumination, marks the triumph of positivity over negativity. It’s the most extensively celebrated Indian festival and resembles the atmosphere of Christmas in the west. The occasion is linked to sparklers and fireworks, vibrant hues, continuous festivities and dining surfaces groaning under the substantial bulk of culinary delights and sweets. No Diwali is whole without boxes of sweets and dehydrated fruits exchanged between friends and family. Throughout Britain, we keep those traditions alive, putting on festive attire, going to places of worship, reading Indian mythology to the little ones and, crucially, meeting with companions from every background and religion. In my view, Diwali represents togetherness and distributing meals that feels special, but doesn’t require you in the cooking area for extended periods. The pudding made from bread is my interpretation of the indulgent shahi tukda, while these ladoos are excellent for giving or to relish with a hot tea after the feast.

Easy Ladoos (Pictured Top)

Ladoos are among the most recognizable Indian desserts, right up there with gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop filled with confectioneries of all forms, colour and size, all expertly crafted and liberally topped with traditional butter. Ladoos commonly hold centre stage, rendering them a favored option of gift during auspicious occasions or for giving to gods and goddesses at religious sites. This particular recipe is one of the simplest, requiring just a handful of ingredients, and is ready quickly.

Prep 10 min
Cook 50 min plus cooling
Makes approximately 15-20

4 ounces of clarified butter
250 grams of gram flour
¼ tsp ground green cardamom
a small amount of saffron (as an option)
50g mixed almonds and pistachios, roasted and coarsely chopped
180-200g granulated sugar, as per liking

Melt the ghee in a non-stick skillet on a medium flame. Lower the flame, incorporate the gram flour and cook, stirring constantly to combine it with the heated clarified butter and to make sure it doesn’t catch and burn. Persist with cooking and blending for 30-35 minutes. At the start, the combination will appear as damp sand, but as you keep cooking and mixing, it will transform into a peanut butter-like texture and smell wonderfully nutty. Don’t try to rush things, or walk away from the blend, because it might burn rapidly, and the gradual roasting is vital for the typical, roasted flavor of the sweet balls.

Remove the pan from the stove, blend the cardamom and saffron, if included, then set aside 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 shape with your hands into 15-20 spherical shapes of 4cm. Put these on a plate with some distance between them and allow to cool to normal temperature.

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

Traditional Indian Bread Pudding

This takes inspiration from the shahi tukda from Hyderabad, a dish that’s typically made by frying bread in ghee, then drenching it in a heavy, luxurious rabdi, which is made by boiling rich milk for a long time until it thickens to a reduced quantity from the start. The recipe here is a better-for-you, straightforward and speedy version that requires a lot less tending to and allows the oven to handle the work.

Prep 10 min
Cook 60 minutes plus
Serves 4-6

A dozen slices day-old white bread, crusts cut off
100g ghee, or liquid butter
1 liter of whole milk
One 397-gram can condensed milk
5 ounces of sugar, or according to taste
1 pinch saffron, steeped in 30ml of milk
1/4 teaspoon of ground cardamom, or the seeds from 2 pods, crushed
¼ tsp ground nutmeg (optional)
40g almonds, roughly chopped
1.5 ounces of raisins

Slice the bread into triangles, spread all but a teaspoon of the clarified butter on each side of each piece, then set the triangular pieces as they fall in a greased, roughly 20cm x 30cm, rectangular baking dish.

Using a big bowl, whisk the milk, condensed milk and sugar until the sugar melts, then mix in the saffron and the liquid it steeped in, the cardamom and nutmeg, if included. Pour the milk mixture evenly over the bread in the dish, so each piece is saturated, then allow to soak for a short while. Heat the oven to 200 Celsius (180 fan)/390 Fahrenheit/gas 6.

Bake the pudding for 30 to 35 minutes, until the upper layer is browned and a pick stuck into the center comes out clean.

Meanwhile, liquefy the rest of the clarified butter in a little pot over medium heat, then cook the almonds until golden brown. Switch off the stove, incorporate the raisins and let them simmer in the leftover temperature, blending steadily, for a minute. Dust the almond and raisin blend over the pudding and offer heated or cooled, plain as it is or with a scoop of vanilla ice-cream.