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Diwali, frequently referred to as the event of lamps, marks the triumph of light over darkness. It’s the most widely marked Indian festival and feels a bit like the Western Christmas season. The occasion is linked to pyrotechnic displays, vibrant hues, endless parties and dining surfaces groaning under the immense load of culinary delights and sweets. Not a single Diwali is finished without packages of confections and preserved fruits shared among friends and family. Throughout Britain, we keep those traditions alive, dressing up, going to places of worship, reading Indian mythology to the children and, most importantly, gathering with friends from diverse cultures and beliefs. For me, Diwali represents community and sharing food that feels special, but doesn’t keep you in the cooking area for extended periods. The pudding made from bread is my version of the decadent shahi tukda, while the ladoos 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, right up there with gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop filled with treats in various shapes, hue and dimension, all professionally prepared and liberally topped with traditional butter. These sweets frequently occupy the spotlight, making them a popular choice of gift during auspicious occasions or for giving to gods and goddesses at religious sites. This adaptation is one of the most straightforward, needing only a few components, and is ready quickly.

Prep a brief 10 minutes
Cook 50 min plus cooling
Makes 15-20

110 grams of ghee
250 grams of gram flour
a quarter teaspoon of cardamom powder
a small amount of saffron (optional)
50g mixed almonds and pistachios, toasted and roughly chopped
180-200g granulated sugar, as per liking

Liquefy the clarified butter 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 liquid ghee and to ensure it doesn’t stick or scorch. Keep cooking and stirring for 30 to 35 minutes. At the start, the mixture will look like damp sand, but as you continue cooking and stirring, it will transform into a peanut butter-like texture and smell wonderfully nutty. Do not attempt to speed it up, or leave the mix unattended, because it can burn very easily, and the gentle heating is vital for the distinctive, nutty taste of the sweet balls.

Take the pan off the heat, mix in the cardamom and saffron, if included, then set aside to cool until slightly warm when touched.

Incorporate the nuts and sugar to the chilled ladoo blend, mix thoroughly, then break off small pieces and roll between your palms into 15 to 20 balls of 4cm. Place these on a dish spaced slightly apart and leave to cool to ambient temperature.

These are ready to be enjoyed the sweets promptly, or store them in an airtight container and keep at room temperature for up to a week.

Indian Bread Pudding

This is inspired by Hyderabadi shahi tukda, a dish that’s typically made by cooking bread in clarified butter, then drenching it in a heavy, luxurious rabdi, which is created by simmering rich milk for hours until it reduces to a fraction of its original volume. My version is a more nutritious, simpler and faster option that needs much less attention and allows the oven to handle the work.

Prep a quick 10 minutes
Cook 1 hour or more
Serves 4 to 6

Twelve slices day-old white bread, crusts removed
100g ghee, or liquid butter
4 cups of full-fat milk
One 397-gram can sweetened condensed milk
150g sugar, or as preferred
1 pinch saffron, steeped in 30ml of milk
a quarter teaspoon of cardamom powder, or the contents of 2 pods, ground
a quarter teaspoon of nutmeg powder (as an option)
1.5 ounces of almonds, roughly chopped
40g raisins

Trim the bread into triangular shapes, spread all but a teaspoon of the ghee on both faces of each piece, then set the triangular pieces as they land in an oiled, about 8x12 inches, rectangular baking dish.

Using a big bowl, mix the milk, condensed milk and sugar until the sugar melts, then mix in the saffron and the liquid it steeped in, the spices including cardamom and nutmeg, if included. Empty the milk combination uniformly onto the bread in the pan, so each piece is saturated, 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 to 35 minutes, until the upper layer is browned and a skewer placed in the middle comes out clean.

At the same time, liquefy the rest of the clarified butter in a small skillet on moderate flame, then cook the almonds until golden brown. Switch off the stove, add the raisins and allow them to heat in the residual heat, blending steadily, for 60 seconds. Sprinkle the nut and raisin mix over the dessert and serve warm or chilled, just as it is or alongside a portion of vanilla ice-cream.