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Karan Gokani's Sweet Treats for the Festival of Lights – Tasty Ideas
Diwali, often called the festival of lights, is a celebration of good over evil. This is the most widely marked Indian festival and has a similar vibe to the Western Christmas season. The occasion is linked to fireworks, bright colours, continuous festivities and tables creaking under the sheer weight of dishes and sweet treats. Not a single Diwali is finished without boxes of sweets and preserved fruits shared among friends and family. Across the United Kingdom, the practices are preserved, wearing traditional clothes, attending religious sites, sharing tales from Indian lore to the kids and, above all, assembling with pals from diverse cultures and beliefs. For me, Diwali is about togetherness and offering dishes that feels special, but doesn’t keep you in the culinary space for long durations. This bread-based dessert is my interpretation of the decadent shahi tukda, while these ladoos are perfect to gift or to relish with a hot tea after the meal.
Effortless Ladoos (Shown Above)
Ladoos are among the most iconic Indian sweets, right up there with gulab jamuns and jalebis. Imagine a traditional Indian halwai’s shop bursting with sweets of every shape, tint and measurement, 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 presenting to divine figures at places of worship. This version is one of the simplest, calling for a small set of items, and can be made in no time.
Prep 10 min
Cook 50 minutes along with cooling
Makes 15-20
4 ounces of clarified butter
9 ounces of chickpea flour
a quarter teaspoon of cardamom powder
a pinch of saffron (optional)
2 ounces of assorted nuts, 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 moderate heat. Turn down the heat, mix in the chickpea flour and simmer, with constant mixing to combine it with the melted ghee and to make sure it doesn’t catch and burn. Keep cooking and stirring for 30 to 35 minutes. At the start, the mix will resemble moist granules, but as you continue cooking and blending, it will transform into a peanut butter-like texture and smell wonderfully nutty. Don’t try to rush things, or walk away from the blend, because it might burn rapidly, and the slow roast is critical for the distinctive, nutty taste of the confectioneries.
Remove the pan from the stove, stir in the cardamom and saffron, if using, then leave to cool until moderately warm on contact.
Add the nuts and sugar to the room temperature ladoo mix, stir completely, then break off small pieces and shape with your hands into 15-20 spherical shapes of 4cm. Put these on a plate separated a bit and let them cool to room temperature.
They can be served the ladoos immediately, or place them in a tight-lid jar and keep at room temperature for up to a week.
Traditional Indian Bread Pudding
This draws inspiration from Hyderabad’s 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 a long time until it thickens to a fraction of its original volume. The recipe here is a healthier, easier and quicker alternative that requires a lot less tending to and enables the oven to take over the task.
Prep a quick 10 minutes
Cook 1 hour or more
Serves 4-6
12 slices old white bread, crusts cut off
3.5 ounces of clarified butter, or melted butter
1 liter of whole milk
1 x 397g tin thickened milk
150g sugar, or to taste
1 pinch saffron, immersed in 2 tablespoons of milk
a quarter teaspoon of cardamom powder, or the contents of 2 pods, ground
1/4 teaspoon of ground nutmeg (if desired)
40g almonds, coarsely chopped
40 grams of raisins
Slice the bread into triangles, spread all but a teaspoon of the ghee over both sides of every slice, then place the triangles as they fall in a greased, roughly 20cm x 30cm, rectangular baking dish.
Using a big bowl, beat the milk, sweetened milk and sugar until the sugar dissolves, then blend the saffron and its soaking milk, the cardamom along with nutmeg, if using. Transfer the milk blend consistently across the bread in the container, so it all gets soaked, then let it sit for 10-15 minutes. Heat the oven to 200C (180C fan)/390F/gas 6.
Cook the pudding for 30 to 35 minutes, until the upper layer is browned and a pick stuck into the center exits without residue.
At the same time, melt the remaining ghee in a small pan on a medium heat, then cook the almonds until lightly browned. Switch off the stove, add the raisins and leave them to cook in the remaining warmth, stirring constantly, for a minute. Dust the almond and raisin blend over the sweet dish and serve warm or chilled, just as it is or alongside a portion of vanilla ice-cream.
Brian Hernandez
A passionate writer and shopping enthusiast with a keen eye for quality products and lifestyle trends.
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