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Diwali, often called the event of lamps, marks the triumph of positivity over negativity. This is the most broadly observed festival in India and has a similar vibe to Christmas in the west. It’s synonymous with sparklers and fireworks, vibrant hues, continuous festivities and tables creaking under the sheer weight of culinary delights and sweets. Not a single Diwali is whole without containers of mithai and preserved fruits passed around kin and companions. Throughout Britain, the practices are preserved, putting on festive attire, visiting temples, narrating ancient Indian stories to the kids and, above all, assembling with pals from all walks of life and faiths. In my view, the festival centers on unity and sharing food that feels special, but won’t leave you in the cooking area for extended periods. This bread-based dessert is my version of the decadent shahi tukda, while the spherical sweets are ideal for presenting or to relish with a hot tea after the feast.

Effortless Ladoos (Featured at the Top)

Ladoos are some of the most iconic Indian sweets, right up there with gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop filled with confectioneries of all forms, tint and measurement, all expertly crafted and generously laden with clarified butter. Ladoos often take centre stage, making them a popular choice of offering for propitious moments or for offering to Hindu deities at temples. This version is one of the simplest, calling for a small set of items, and can be prepared in minutes.

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

4 ounces of clarified butter
9 ounces of chickpea flour
1/4 teaspoon of ground green cardamom
a small amount of saffron (if desired)
50 grams of combined almonds and pistachios, heated and broken into pieces
180 to 200 grams of granulated sugar, to taste

Liquefy the clarified butter in a non-stick skillet on a medium flame. Lower the flame, add the gram flour and cook, stirring constantly to blend it with the liquid ghee and to prevent it from sticking or burning. Continue heating and mixing for 30 to 35 minutes. Initially, the mixture will look like moist granules, but as you continue cooking and blending, it will turn to a peanut butter consistency and smell wonderfully nutty. Avoid hurrying the process, or leave the mix unattended, because it may scorch quickly, and the slow roast is essential to the characteristic, nutty flavour of the sweet balls.

Remove the pan from the stove, blend the cardamom and saffron, if using, then set aside to cool until moderately warm on contact.

Mix in the nuts and sweetener to the chilled ladoo blend, mix thoroughly, then pull apart little portions and shape with your hands into 15-20 spherical shapes of 4cm. Put these on a plate spaced slightly apart and let them cool to normal temperature.

You can now serve the sweets promptly, or place them in a tight-lid jar and keep at room temperature for about seven days.

Classic Indian Bread Pudding

This takes inspiration from Hyderabadi shahi tukda, a dish that’s typically made by cooking bread in clarified butter, then immersing it in a dense, creamy rabdi, which is created by simmering rich milk for hours until it reduces to a small portion of its initial amount. This adaptation is a more nutritious, simpler and faster option that demands minimal supervision and enables the oven to take over the task.

Prep 10 min
Cook 1 hr+
Serves 4 to 6

12 slices day-old white bread, edges trimmed
3.5 ounces of clarified butter, or liquid butter
1 liter of whole milk
One 397-gram can sweetened condensed milk
150g sugar, or to taste
1 pinch saffron, steeped in 30ml of milk
a quarter teaspoon of cardamom powder, or the insides of 2 pods, powdered
1/4 teaspoon of ground nutmeg (as an option)
40 grams of almonds, roughly chopped
40 grams of raisins

Slice the bread into triangles, spread all but a teaspoon of the clarified butter on each side of each piece, then arrange the triangles as they sit in a buttered, approximately 20cm by 30cm, oblong baking pan.

Within a sizable container, beat the milk, sweetened milk and sugar until the sugar melts, then stir in the saffron and the liquid it steeped in, the cardamom along with nutmeg, if added. Pour the milk mixture consistently across the bread in the dish, so each piece is saturated, then allow to soak for 10 to 15 minutes. Preheat the oven to 200 Celsius (180 fan)/390 Fahrenheit/gas 6.

Heat the pudding for half an hour or so, until the upper layer is browned and a toothpick inserted into the centre emerges clean.

In the meantime, heat the leftover ghee in a small skillet on moderate flame, then cook the almonds until golden. Extinguish the flame, incorporate the raisins and leave them to cook in the remaining warmth, blending steadily, for one minute. Scatter the nut and raisin combination over the dessert and present hot or cold, just as it is or with a scoop of vanilla ice-cream.