Sweet, Nutty Ladoos to Gift and Savor
Looking for Diwali sweet treat recipes that are both traditional and easy to make? These ladoos are one of the most iconic Indian sweets. With their round, golden form and nutty, ghee-rich flavour, they shine during the festival of lights. These quick and rewarding treats are ideal for gifting or enjoying with a cup of chai.
These ladoos are perfect for your Diwali sweet treat recipes collection — whether you’re preparing a festive platter for family or packaging edible gifts for friends.
Ladoo Recipe (Makes 15–20)
Ingredients:
- 110 g ghee
- 250 g gram (chickpea) flour
- ¼ tsp ground green cardamom
- A pinch of saffron (optional)
- 50 g mixed almonds and pistachios, toasted & roughly chopped
- 180–200 g granulated sugar (adjust to taste)
Method:
Place on a plate spaced apart and let cool to room temperature. Serve immediately or store in an airtight container at room temperature for up to a week.
Melt the ghee in a non-stick pan over medium heat. Lower the heat, add the gram flour and stir constantly.
Continue roasting for 30–35 minutes until the mixture becomes peanut-butter-like and gives a nutty aroma — don’t rush this step.
Remove from heat, stir in the cardamom and saffron (if using). Let cool until just warm to the touch.
Add the chopped nuts and sugar, mix thoroughly. Pinch off small pieces and roll them between your palms into 4 cm balls (15–20 ladoos).
Indian‑Style Bread Pudding for the Feast
For a festive pudding that echoes the regal shahi tukda but saves time, try this bread pudding version — rich, fragrant and oven‑friendly.
Recipe (serves 4‑6):
- 12 slices stale white bread, crusts removed
- 100 g ghee or melted butter
- 1 litre whole milk
- 1 × 397 g tin condensed milk
- 150 g sugar (or to taste)
- A pinch of saffron, soaked in 2 tbsp milk
- ¼ tsp ground cardamom or seeds from 2 pods
- ¼ tsp ground nutmeg (optional)
- 40 g almonds, roughly chopped
- 40 g raisins
Method:
- Cut bread into triangles. Spread all but 1 tsp ghee on both sides of each piece. Arrange in a greased ~20 × 30 cm baking dish.https://www.youtube.com/watch?v=_3LHHtHsqH0
- In a bowl, whisk milk, condensed milk and sugar until sugar dissolves. Stir in saffron and its milk, cardamom (and nutmeg if using).
- Pour milk mixture evenly over the bread, let it soak for 10‑15 min.
- Preheat oven to 200 °C (180 °C fan)/390 °F/gas 6. Bake 30‑35 min until top is golden and a toothpick inserted in the centre comes out clean.
- Meanwhile, melt remaining ghee in a small pan over medium heat. Fry almonds until golden, turn off heat, add raisins and stir in residual heat 1 min.
- Sprinkle nut‑raisin mix over pudding; serve warm or chilled. Optionally add a scoop of vanilla ice‑cream.
Why These Recipes Work & How to Make Them Your Own
Festive sweets don’t need hours of fuss. These two recipes deliver big flavour with manageable effort and offer flexibility: for example, swap granulated sugar for jaggery or add dried fruit to the pudding. They also lend themselves to sharing — ideal when friends and family gather. And for gifting, the ladoos in particular can be packaged beautifully.
