Cheat’s Ras Malai

Use the same weight; it is the closest match in richness.

Use the same weight; the dish will be slightly less creamy, so reduce any added water.

For 100 g milk, use 12 g milk powder with 88 g water and whisk until smooth.

Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Use 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.

Use a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.

For 100 g condensed milk, whisk 30 g milk powder with 40 g sugar, 30 g hot milk or water and 5 g butter until smooth. It will be slightly less glossy but works in sweets and curries.

For 100 g condensed milk, simmer 250 g full cream milk with 75 g sugar until reduced to about 100 g, stirring often. Takes 20–30 minutes and gives a fresher, less caramelised flavour.

Use 100 g khoya with 40 g sugar and 2–3 tablespoons milk, heating gently until smooth; it is thicker and richer, so loosen with milk as needed.

Use the same total weight; blanch and peel. It gives a greener, sweeter paste but less almond body.

Use the same total weight; blanch and peel. It is firmer and less colourful, so grind longer.

Use the same total weight; chop or grind together. The flavour will be less specific but still rich.

Use 400 g milk for every 100 g milk powder; simmer down to the volume the recipe expects. It adds water, so reduce other liquid.

Use the same weight, grated or crumbled; richer and sweeter. Reduce sugar and add before the dish is finished.

Use 50% of the weight; very sweet, so cut sugar by about the same amount and adjust liquid.

Grind the same weight; remove the pods first for a cleaner, stronger powder.

Grind the same weight of the seeds from green pods; discard the husks for the best flavour.

Use the same weight; it is the same spice and works directly.

Use 25% of the baking powder's weight (e.g. 1 g for 4 g) and add 2 g cream of tartar or 1 tsp lime juice per 100 g flour. Mix quickly and bake at once.

Same as baking soda: use 25% of the weight with an acid such as cream of tartar, lemon juice or yogurt. Expect a slightly soapy taste if overused.

Replace the plain flour plus baking powder with the same weight of self-raising flour; omit added baking powder and reduce salt slightly.

For binding, use about 10 g chickpea flour mixed with 20 ml water per egg and rest for 10 minutes. Denser and nuttier; not suitable for baking or coating in the same way.

Use about 30 g per egg for moisture and binding in koftas or fillings. Adds tang and softness; will not set or glaze like egg.

Use the same weight, mashed, for egg-like bulk in curries. Soft and bland; add extra spices and do not expect it to bind.

Use 100% of the weight. If the original recipe relies on salted table butter, add a pinch of salt to balance.

Use 80% to 85% of the weight. Ghee is pure butterfat with moisture removed; it yields a deeper, nuttier flavour and handles high heat better.

Use 80% of the weight for frying or tempering. The dish loses sweet dairy richness but remains glossy and light.