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Diwali, often called the festival of lights, marks the triumph of positivity over negativity. It’s the most extensively celebrated Indian festival and has a similar vibe to Christmas in the west. Diwali is characterized by pyrotechnic displays, vibrant hues, continuous festivities and dining surfaces groaning under the substantial bulk of food and desserts. No Diwali is whole without boxes of sweets and dehydrated fruits passed around kin and companions. Across the United Kingdom, these customs are maintained, wearing traditional clothes, going to places of worship, narrating ancient Indian stories to the children and, most importantly, gathering with friends from all walks of life and faiths. For me, the festival centers on community and sharing food that feels special, but won’t leave you in the kitchen for hours. The bread pudding is my version of the decadent shahi tukda, while the spherical sweets are excellent for giving or to enjoy with a cup of chai after the feast.

Effortless Ladoos (Featured at the Top)

Ladoos are among the most famous Indian confections, comparable to gulab jamuns and jalebis. Envision a classic Indian halwai’s shop bursting with treats in various shapes, colour and size, all expertly crafted and liberally topped with clarified butter. Ladoos commonly hold the spotlight, rendering them a favored option of present for festive events or for offering to Hindu deities at temples. This adaptation is one of the most straightforward, requiring just a handful of ingredients, and can be made in no time.

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

4 ounces of clarified butter
250 grams of gram flour
a quarter teaspoon of cardamom powder
a small amount of saffron (optional)
2 ounces of assorted nuts, roasted and coarsely chopped
180 to 200 grams of granulated sugar, to taste

Heat the ghee in a non-stick skillet on a moderate heat. Turn down the heat, mix in the chickpea flour and cook, stirring constantly to blend it with the liquid ghee and to ensure it doesn’t stick or scorch. Persist with cooking and blending for 30-35 minutes. Initially, the mixture will look like wet sand, but as you continue cooking and mixing, it will become similar to peanut butter and smell wonderfully nutty. Don’t try to rush things, or leave the mix unattended, because it can burn very easily, and the slow roast is vital for the distinctive, nutty taste of the ladoos.

Take the pan off the heat, blend the cardamom and saffron, if included, then leave to cool until slightly warm when touched.

Add the nuts and sugar to the room temperature ladoo mix, stir completely, then tear off small chunks and shape with your hands into 15 to 20 balls of 4cm. Place these on a dish spaced slightly apart and allow to cool to normal temperature.

They can be served the ladoos right away, or store them in an airtight container and keep at room temperature for as long as one week.

Indian Bread Pudding

This draws inspiration from Hyderabadi shahi tukda, a recipe that is usually prepared by sautéing bread in ghee, then drenching it in a heavy, luxurious rabdi, which is made by boiling rich milk for an extended period until it condenses to a reduced quantity from the start. My version is a more nutritious, simpler and faster option that needs much less attention and allows the oven to handle the work.

Prep 10 min
Cook 1 hr+
Serves 4-6

A dozen slices old white bread, crusts removed
3.5 ounces of clarified butter, or heated butter
1 litre whole milk
One 397-gram can sweetened condensed milk
150 grams of sugar, or to taste
a small pinch of saffron, soaked in 2 tbsp milk
a quarter teaspoon of cardamom powder, or the seeds from 2 pods, crushed
¼ tsp ground nutmeg (optional)
40g almonds, coarsely chopped
40g raisins

Trim the bread into triangular shapes, coat nearly all but a spoonful of the ghee on both faces of every slice, then place the triangles as they land in an oiled, approximately 20cm by 30cm, rectangular baking dish.

Within a sizable container, mix the milk, sweetened milk and sugar until the sugar dissolves, then mix in the saffron and its soaking milk, the cardamom along with nutmeg, if included. Pour the milk mixture uniformly onto the bread in the container, so everything is immersed, then leave to steep for 10-15 minutes. Preheat the oven to 200°C (180°C fan)/390°F/gas mark 6.

Cook the pudding for 30-35 minutes, until the surface is golden brown and a skewer placed in the middle comes out clean.

At the same time, melt the remaining ghee in a small skillet on moderate flame, then cook the almonds until lightly browned. Turn off the heat, incorporate the raisins and let them simmer in the residual heat, stirring constantly, for a minute. Dust the almond and raisin blend over the dessert and offer heated or cooled, just as it is or alongside a portion of vanilla ice-cream.