These ladoos are sweet, nutty morsels of dough perfect for sharing, while a quick Indian take on a bread pudding should be an instant hit
D
iwali is often called the festival of lights, a celebration of good over evil. It’s the most widely marked festival in India and feels a bit like Christmas does in the west. It’s synonymous with fireworks, bright colours, endless parties and tables creaking under the sheer weight of food and desserts. No Diwali is complete without boxes of sweets (mithai) and dried fruit exchanged between friends and family. In the UK, we keep those traditions alive, dressing up, visiting temples, reading Indian mythology to the kids and, most importantly, gathering with friends from every background and religion. For me, Diwali is about togetherness and sharing food that feels special, but doesn’t keep you in the kitchen for hours. The bread pudding is my take on the indulgent shahi tukda, while the ladoos are perfect to gift or to enjoy with a cup of chai after the feast.
Ladoos are one of the most iconic Indian sweets, right up there with gulab jamuns and jalebis. Picture an Indian halwai’s shop overflowing with sweets of every shape, colour and size, all expertly crafted and generously laden with ghee. Ladoos often take centre stage, making them a popular choice of gift during auspicious occasions or for offering to Hindu deities at temples. This version is one of the simplest, requiring just a handful of ingredients, and can be prepared in minutes.
