Jauzi Halwa

Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.

Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.

Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Use the same weight or start with half; it is saltier and stronger, so taste before adding salt.

For 10 g extract use about 15–20 ml soy sauce; add off the heat and reduce salt.

Use about 1.5 times the weight; it is thinner and sweeter, so simmer a little longer.

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

Use 75-100% of the weight, added off the heat. Floral but rose-scented, not screwpine.

Use 50-60% of the weight and reduce sugar by about the same amount. Sweet and pink-rose flavoured.

Steep 2-3 threads in 10 ml warm milk for every 10 g kewra water. Different, richer aroma.

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.

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.

Milder and sweeter than ground cassia: use about 1.5 times the weight.

Grind the same weight of cassia bark in a spice mill until powdery, or simmer a piece whole and lift it out before serving.

Use 40 to 50% of the weight; offers a delicate, sweet, woodsy fragrance that complements rich curries without dominating.

Grate whole nutmeg finely on a microplane; use 80% to 100% of the weight. Freshly grated nutmeg has significantly more aromatic oils and a more vibrant aroma.

Use 100% to 120% of the weight. Mace is nutmeg's outer husk, providing almost identical warmth but with a lighter, slightly more delicate, floral edge.

Use 75% of the weight. Adds comparable warmth and sweetness, though it lacks the musky, nutty undertone of nutmeg.

Grind freshly extracted inner black seeds finely; use equal weight (1:1). Greatly superior aroma with potent eucalyptus and citrus notes.

Lightly crack whole pods and simmer them in the gravy; use 150% of the weight of ground cardamom. Fish out the pods before serving.

Use 50% of the weight. Delivers warm, sweet aroma, but lacks cardamom's cooling, citrusy top notes.