🔗 Share this article

Diwali, frequently referred to as the celebration of illumination, marks the triumph of good over evil. This is the most extensively celebrated Indian festival and has a similar vibe to the Western Christmas season. The occasion is linked to sparklers and fireworks, brilliant shades, non-stop gatherings and dining surfaces groaning under the immense load of food and desserts. No Diwali is complete without boxes of sweets and dehydrated fruits exchanged between kin and companions. Throughout Britain, the practices are preserved, wearing traditional clothes, going to places of worship, reading Indian mythology to the children and, crucially, gathering with friends from diverse cultures and beliefs. Personally, Diwali represents unity and sharing food that feels special, but doesn’t keep you in the kitchen for hours. The pudding made from bread is my take on the decadent shahi tukda, while the spherical sweets are excellent for giving or to savor alongside some chai after the meal.

Easy Ladoos (Featured at the Top)

Ladoos are one of the most famous Indian confections, alongside gulab jamuns and jalebis. Picture an Indian halwai’s shop filled with confectioneries of all forms, tint and measurement, all expertly crafted and generously laden with traditional butter. Ladoos commonly hold a prominent position, establishing them as a top selection of gift during auspicious occasions or for presenting to divine figures at religious sites. This particular recipe is one of the simplest, needing only a few components, and can be made in no time.

Prep 10 minutes
Cook 50 min plus cooling
Makes 15 to 20

110g ghee
9 ounces of chickpea flour
¼ tsp ground green cardamom
a pinch of saffron (optional)
2 ounces of assorted nuts, roasted and coarsely chopped
180 to 200 grams of granulated sugar, according to preference

Liquefy the clarified butter in a nonstick pan on a medium heat. Turn down the heat, mix in the chickpea flour and simmer, with constant mixing to integrate it into the heated clarified butter and to ensure it doesn’t stick or scorch. Continue heating and mixing for 30-35 minutes. To begin with, the mix will resemble moist granules, but as you continue cooking and mixing, it will turn to a peanut butter consistency and emit a delightful nutty aroma. Don’t try to rush things, or walk away from the blend, because it might burn rapidly, and the gentle heating is essential to the characteristic, nutty flavour of the sweet balls.

Remove the pan from the stove, stir in the cardamom and saffron, if using, then set aside to cool until slightly warm when touched.

Add the nuts and sugar to the cooled ladoo mixture, mix thoroughly, then tear off small chunks and roll between your palms into 15 to 20 balls of 4cm. Place these on a dish separated a bit and leave to cool to ambient temperature.

They can be served the ladoos immediately, or place them in a tight-lid jar and keep at room temperature for as long as one week.

Traditional Indian Bread Pudding

This takes inspiration from Hyderabad’s shahi tukda, a recipe that is usually prepared by cooking bread in clarified butter, then immersing it in a dense, creamy rabdi, which is created by simmering whole milk for hours until it reduces to a small portion of its initial amount. The recipe here is a better-for-you, straightforward and speedy version that requires a lot less tending to and lets the oven do all the heavy lifting.

Prep a quick 10 minutes
Cook 1 hr+
Serves 4-6

Twelve slices day-old white bread, crusts removed
100 grams of ghee, or melted butter
1 liter of whole milk
1 x 397g tin condensed milk
150 grams of sugar, or as preferred
a pinch of saffron, immersed in 2 tablespoons of milk
1/4 teaspoon of ground cardamom, or the seeds from 2 pods, crushed
1/4 teaspoon of ground nutmeg (if desired)
40g almonds, roughly chopped
1.5 ounces of raisins

Trim the bread into triangular shapes, apply almost all except a teaspoon of the ghee on both faces of every slice, then set the triangular pieces as they sit in a buttered, about 8x12 inches, rectangular ovenproof container.

Within a sizable container, whisk the milk, thick milk and sweetener until the sugar dissolves, then mix in the saffron and the milk it was soaked in, the cardamom along with nutmeg, if included. Empty the milk combination uniformly onto the bread in the container, so it all gets soaked, then allow to soak for 10 to 15 minutes. Preheat the oven to 200 Celsius (180 fan)/390 Fahrenheit/gas 6.

Bake the pudding for half an hour or so, until the top is golden brown and a pick stuck into the center comes out clean.

At the same time, melt the remaining ghee in a small skillet on moderate flame, then fry the almonds until golden. Extinguish the flame, incorporate the raisins and allow them to heat in the residual heat, stirring constantly, for a minute. Sprinkle the nut and raisin mix over the sweet dish and present hot or cold, just as it is or alongside a portion of vanilla ice-cream.