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Diwali, frequently referred to as the event of lamps, is a celebration of good over evil. This is the most widely marked festival in India and has a similar vibe to holiday festivities abroad. The occasion is linked to fireworks, vibrant hues, non-stop gatherings and tables creaking under the immense load of culinary delights and sweets. Not a single Diwali is finished without containers of mithai and dried fruit exchanged between friends and family. Throughout Britain, the practices are preserved, wearing traditional clothes, visiting temples, reading Indian mythology to the children and, most importantly, gathering with friends from every background and religion. In my view, Diwali represents unity and offering dishes that feels special, but won’t leave you in the kitchen for hours. The pudding made from bread is my version of the indulgent shahi tukda, while the ladoos are excellent for giving or to relish with a hot tea after the meal.

Easy Ladoos (Pictured Top)

Ladoos are one of the most recognizable Indian desserts, alongside gulab jamuns and jalebis. Envision a classic Indian halwai’s shop overflowing with treats in various shapes, tint and measurement, all expertly crafted and liberally topped with traditional butter. These sweets frequently occupy a prominent position, establishing them as a top selection of gift during auspicious occasions or for giving to gods and goddesses at temples. This particular recipe is one of the most straightforward, needing only a few components, and can be prepared in minutes.

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

4 ounces of clarified butter
250 grams of gram flour
a quarter teaspoon of cardamom powder
1 pinch saffron (optional)
50 grams of combined almonds and pistachios, heated and broken into pieces
180-200g granulated sugar, according to preference

Liquefy the clarified butter in a Teflon-coated pan on a medium heat. Reduce the temperature, incorporate the gram flour and simmer, with constant mixing to blend it with the heated clarified butter and to make sure it doesn’t catch and burn. Persist with cooking and blending for 30 to 35 minutes. Initially, the combination will appear as wet sand, but as you continue cooking and stirring, it will transform into a peanut butter-like texture and emit a delightful nutty aroma. Do not attempt to speed it up, or neglect the mixture, because it may scorch quickly, and the gradual roasting is critical for the distinctive, nutty taste of the sweet balls.

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

Incorporate the nuts and sugar to the cooled ladoo mixture, mix thoroughly, then break off small pieces and form using your palms into 15-20 x 4cm balls. Set these on a platter spaced slightly apart and leave to cool to normal temperature.

You can now serve the ladoos immediately, or place them in a tight-lid jar and store in a cool place for as long as one week.

Indian Bread Pudding

This takes inspiration from Hyderabadi shahi tukda, a food that is commonly created by cooking bread in clarified butter, then drenching it in a heavy, luxurious rabdi, which is created by simmering full-fat milk for hours until it reduces 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 lets the oven do all the heavy lifting.

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

Twelve slices old white bread, crusts cut off
3.5 ounces of clarified butter, or heated butter
1 litre whole milk
A 397-gram tin thickened milk
150g sugar, or to taste
1 pinch saffron, immersed in 2 tablespoons of milk
¼ tsp ground cardamom, or the seeds from 2 pods, crushed
a quarter teaspoon of nutmeg powder (as an option)
40g almonds, coarsely chopped
40g raisins

Trim the bread into triangular shapes, apply almost all except a teaspoon of the ghee over both sides of every slice, then arrange the triangles as they land in an oiled, roughly 20cm x 30cm, oblong baking pan.

Within a sizable container, whisk the milk, condensed milk and sugar until the sugar dissolves, then mix in the saffron and the liquid it steeped in, the spices including cardamom and nutmeg, if added. Transfer the milk blend uniformly onto the bread in the pan, so it all gets soaked, then allow to soak for a short while. Preheat the oven to 200C (180C fan)/390F/gas 6.

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

At the same time, melt the remaining ghee in a small pan on a medium heat, then cook the almonds until lightly browned. Turn off the heat, add the raisins and allow them to heat in the remaining warmth, stirring constantly, for a minute. Scatter the nut and raisin combination over the dessert and present hot or cold, simply on its own or alongside a portion of vanilla ice-cream.