Gulab Jamun

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.

If using kewra water, use 50% of the volume specified; it is intensely floral and pungent, so add drop by drop to avoid overpowering.

Use 0.5 g ground spice for every 5 ml rosewater. Adds warm, perfumed top notes, shifting the aroma from floral to sweet spice.

Steep 1 g dried petals in 15 ml hot milk or water for 10 minutes, strain, and stir in for a subtle, natural floral note.

Use 4 times the weight of milk; simmer and stir continuously in a wide heavy pan until reduced to a dense, fudgy paste.

Use equal weight of finely crumbled or grated paneer mixed with 15% single cream; gives similar body but a less caramelised, milk-solid flavour.

Simmer gently until heavily reduced, or stir in directly at 70% weight; produces rich gravies without the granular bite of khoya.

Use the same weight; crumble or mash. Firmer and less moist; works best in savoury dishes, not for making rasgulla.

Use the same weight; drain well and mash. Wetter and more acidic; reduce other liquid.

Use the same weight only where the chhena is mashed into a mixture, not where it must be shaped. Tangier and softer.

Use the same weight, add 10–15% more water and rest the dough for 20 minutes; the result is heavier and nuttier.

Use the same weight for crisp coatings; for doughs use no more than half rice flour with wheat flour, or it will be crumbly.

For thickening use half the weight, mixed with cold water; it is not suitable for bread or chapati dough.

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.

Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

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 the same weight; check for salt and adjust the recipe's salt.

Use the same weight; toast lightly before chopping. It is milder but works for garnishes and pastes.

Use the same weight; grind with a little water for pastes. It is softer and sweeter.

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

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.