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Diwali, widely known as the festival of lights, marks the triumph of positivity over negativity. It’s the most broadly observed festival in India and resembles the atmosphere of the Western Christmas season. Diwali is characterized by sparklers and fireworks, vibrant hues, non-stop gatherings and countertops straining under the sheer weight of food and desserts. Not a single Diwali is complete without packages of confections and dehydrated fruits shared among loved ones and relatives. Throughout Britain, we keep those traditions alive, wearing traditional clothes, visiting temples, reading Indian mythology to the children and, crucially, meeting with companions from every background and religion. In my view, Diwali represents togetherness and distributing meals that seems extraordinary, but doesn’t require you in the culinary space for long durations. The bread pudding is my interpretation of the indulgent shahi tukda, while the spherical sweets are perfect to gift or to relish with a hot tea after the feast.

Easy Ladoos (Pictured Top)

Ladoos are one of the most recognizable Indian desserts, alongside gulab jamuns and jalebis. Picture an Indian halwai’s shop overflowing with confectioneries of all forms, tint and measurement, all professionally prepared and generously laden with clarified butter. Ladoos often take centre stage, making them a popular choice of gift during auspicious occasions or for giving to gods and goddesses at temples. This version is one of the most straightforward, requiring just a handful of ingredients, and is ready quickly.

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

110g ghee
250g gram flour
a quarter teaspoon of cardamom powder
a pinch of saffron (if desired)
50g mixed almonds and pistachios, heated and broken into pieces
180 to 200 grams of granulated sugar, to taste

Heat the ghee in a non-stick skillet on a medium flame. Turn down the heat, 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. Persist with cooking and blending for half an hour to 35 minutes. At the start, the mix will resemble damp sand, but as you continue cooking and blending, it will become similar to peanut butter and smell wonderfully nutty. Avoid hurrying the process, or neglect the mixture, because it may scorch quickly, and the slow roast is vital for the distinctive, nutty taste of the ladoos.

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

Incorporate the nuts and sugar to the chilled ladoo blend, combine well, then pull apart little portions and roll between your palms into 15-20 x 4cm balls. Place these on a dish with some distance between them and allow to cool to ambient temperature.

You can now serve the ladoos immediately, or store them in an airtight container and maintain at room temperature for about seven days.

Traditional Indian Bread Pudding

This draws inspiration from Hyderabad’s shahi tukda, a food that is commonly created by sautéing bread in ghee, then soaking it in a thick, rich rabdi, which is created by simmering whole milk for a long time until it thickens to a reduced quantity from the start. The recipe here is a healthier, easier and quicker alternative that demands minimal supervision and allows the oven to handle the work.

Prep 10 minutes
Cook 1 hr+
Serves 4 to 6

Twelve slices stale white bread, crusts cut off
100 grams of ghee, or liquid butter
1 litre whole milk
1 x 397g tin sweetened condensed 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 seeds from 2 pods, crushed
1/4 teaspoon of ground nutmeg (optional)
40g almonds, broken into pieces
40g raisins

Slice the bread into triangles, coat nearly all but a spoonful of the ghee on both faces of each portion, then arrange the triangles as they fall in a greased, about 8x12 inches, rectangular ovenproof container.

Using a big bowl, mix the milk, condensed milk and sugar until the sugar melts, then blend the saffron and its soaking milk, the cardamom and nutmeg, if added. Pour the milk mixture consistently across the bread in the container, so everything is immersed, then leave to steep 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 top is golden brown and a pick stuck into the center exits without residue.

Meanwhile, melt the remaining ghee in a small pan on a medium heat, then fry the almonds until lightly browned. Extinguish the flame, incorporate the raisins and let them simmer in the leftover temperature, blending steadily, for one minute. Scatter the nut and raisin combination over the dessert and serve warm or chilled, plain as it is or alongside a portion of vanilla ice-cream.