Gajar Ki Barfi

Use the same weight; peel and cut as for carrot. It is less sweet and slightly peppery, so add a pinch of sugar and expect a softer, more earthy result.

Use the same weight; cut into similar pieces and add 5–10 minutes' extra cooking. It gives bulk but no carrot sweetness or colour.

Use the same weight; cut a little larger and add near the end. It releases water, so reduce other liquid slightly and expect a softer texture.

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.

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.

The same thing; use the same weight, crushed just before use for the fullest aroma.

Use 1.4 times the weight (pods are roughly 30% husk); bruise and fish the husks out later, or grind whole and sieve.

Same weight; convenient but fades fast, so add near the end of cooking.

Use equal weight, pitted and finely chopped. Lends a deeper, slightly more tart sweetness to curries and rice dishes.

Use equal weight. Fry lightly in ghee until golden; substitutes the burst of sweetness with a rich, buttery crunch.

Use 30% of the weight, finely grated. Dissolve straight into the sauce to match the intended sweetness, though without the fruity chew.

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.