Elderflower & Rhubarb Kulfi with Sesame Brittle

Use the same weight, peeled and sliced. It is tart but less stalk-like, and softens faster, so check after 10 minutes.

Use the same weight. It is very tart and juicy, so add sugar gradually and cook briefly to keep some texture.

Use the same weight. It is sweeter and less tart, so reduce sugar and add lemon juice if the dish needs acidity.

Use 60–70% of the weight and top up with water to match the volume; it is sweeter and floral in a rose, not elderflower, way.

Use the same weight, but reduce other liquid and sugar in the recipe; it adds fizz and ginger rather than floral notes.

For 100 g cordial use about 30 g lemon juice, 40 g caster sugar and 30 g water; sharper and citrusy, with no elderflower aroma.

For 100 g evaporated milk use 75 g full-fat milk whisked with 25 g full-fat milk powder; same richness, slightly less cooked flavour.

For 100 g evaporated milk use 70 g single cream plus 30 g full-fat milk; richer and less sweet, so reduce added fat slightly.

Use the same weight in curries and reduce other liquid a little; it changes the flavour towards coconut and is not dairy.

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 weight; whips and cooks almost identically.

Use the same weight in cooking, but it will not whip; reduce other liquid slightly.

Use 80% of the weight; richer and thicker, good for serving but not for whipping.

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use the same weight. Toast lightly before use; white seeds are milder and give a cleaner look.

Use the same weight. They are stronger and more bitter; toast briefly and use slightly less if the dish is delicate.

Use the same weight, crushed or chopped. It gives crunch but not the same nutty sesame aroma.