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Diwali, widely known as the event of lamps, marks the triumph of positivity over negativity. It’s the most extensively celebrated celebration across India and resembles the atmosphere of Christmas in the west. It’s synonymous with fireworks, bright colours, non-stop gatherings and dining surfaces groaning under the immense load of dishes and sweet treats. No Diwali is complete without boxes of sweets and dehydrated fruits shared among friends and family. In the UK, the practices are preserved, dressing up, visiting temples, narrating ancient Indian stories to the kids and, most importantly, gathering with friends from diverse cultures and beliefs. In my view, Diwali is about unity and offering dishes that appears unique, but doesn’t require you in the kitchen for hours. This bread-based dessert is my interpretation of the rich shahi tukda, while the ladoos are excellent for giving or to relish with a hot tea after the meal.

Effortless Ladoos (Featured at the Top)

Ladoos are among the most recognizable Indian desserts, comparable to gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop bursting with confectioneries of all forms, hue and dimension, all skillfully made and generously laden with clarified butter. Ladoos commonly hold centre stage, rendering them a favored option of gift during auspicious occasions or for offering to Hindu deities at religious sites. This adaptation is one of the simplest, requiring just a handful of ingredients, and can be made in no time.

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

110 grams of ghee
9 ounces of chickpea flour
a quarter teaspoon of cardamom powder
a pinch of saffron (optional)
2 ounces of assorted nuts, toasted and roughly chopped
180 to 200 grams of granulated sugar, as per liking

Liquefy the clarified butter in a non-stick skillet on a moderate heat. Lower the flame, add the gram flour and heat, while stirring continuously to integrate it into the heated clarified butter and to ensure it doesn’t stick or scorch. Keep cooking and stirring for half an hour to 35 minutes. To begin with, the combination will appear as damp sand, but as you keep cooking and stirring, it will become similar to peanut butter and smell wonderfully nutty. Avoid hurrying the process, or walk away from the blend, because it might burn rapidly, and the slow roast is vital for the distinctive, nutty taste of the ladoos.

Turn off the heat and take the pan, mix in the cardamom and saffron, if using, then allow to cool until just warm to the touch.

Mix in the nuts and sweetener to the room temperature ladoo mix, mix thoroughly, then pull apart little portions and form using your palms into 15-20 x 4cm balls. Put these on a plate with some distance between them and leave to cool to ambient temperature.

These are ready to be enjoyed the sweets promptly, or place them in a tight-lid jar and store in a cool place for about seven days.

Indian Bread Pudding

This draws inspiration from the shahi tukda from Hyderabad, a food that is commonly created by frying bread in ghee, then immersing it in a dense, creamy rabdi, which is made by boiling whole milk for an extended period until it condenses 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 allows the oven to handle the work.

Prep 10 minutes
Cook 60 minutes plus
Serves 4 to 6

Twelve slices old white bread, crusts cut off
100 grams of ghee, or liquid butter
1 liter of whole milk
A 397-gram tin thickened milk
150g sugar, or according to taste
a pinch of saffron, immersed in 2 tablespoons of milk
a quarter teaspoon of cardamom powder, or the insides of 2 pods, powdered
1/4 teaspoon of ground nutmeg (if desired)
40 grams of almonds, roughly chopped
40g raisins

Trim the bread into triangular shapes, spread all but a teaspoon of the clarified butter on each side of every slice, then arrange the triangles as they fall in a greased, roughly 20cm x 30cm, rectangular ovenproof container.

Within a sizable container, mix the milk, thick milk and sweetener until the sugar dissolves, then mix in the saffron and the milk it was soaked in, the cardamom along with nutmeg, if included. Transfer the milk blend uniformly onto the bread in the container, so it all gets soaked, then allow to soak for 10 to 15 minutes. Heat the oven to 200 Celsius (180 fan)/390 Fahrenheit/gas 6.

Bake the pudding for 30-35 minutes, until the surface is golden brown and a toothpick inserted into the centre emerges clean.

Meanwhile, melt the remaining ghee in a little pot over medium heat, then sauté the almonds until golden brown. Turn off the heat, mix in the raisins and let them simmer in the residual heat, stirring constantly, for one minute. Scatter the nut and raisin combination over the pudding and present hot or cold, just as it is or accompanied by vanilla ice-cream.