Ganne ke Ras ki Kheer

For 100 g sugarcane juice, dissolve about 15 g jaggery in 85 g water; strain. The flavour is deeper and less fresh.

For 100 g juice, dissolve about 12 g sugar in 88 g water; add a squeeze of lemon if the recipe needs freshness.

Use the same weight for a lighter, less sweet liquid; add a little sugar or jaggery to taste.

Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Use 100% of the weight. Split whole raw or roasted cashews in half along their natural centre seam using a paring knife or fingers.

Use 100% of the weight. Blanch, skin, and slice in half lengthwise; gives a crisper, firmer bite when fried for garnishing pilafs and biryanis.

Use 100% of the weight. Split blanched peanuts in half; adds a familiar earthy crunch to tempered poha or upma.

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 weight, soak 20 minutes and use whole or grind; slightly sweeter and less bitter.

Use the same weight, soak 20 minutes; creamier and milder than chironji.

Use the same weight, blanch and peel; stronger in flavour, so use slightly less if you want subtlety.