Mango and Cardamom Barfi

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.

Use the same weight; same consistency.

Use the same weight; often sweeter, so taste before adding sugar.

Use the same weight, blended and sieved; adjust sugar and lemon to taste.

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.

Grind the same weight; remove the pods first for a cleaner, stronger powder.

Grind the same weight of the seeds from green pods; discard the husks for the best flavour.

Use the same weight; it is the same spice and works directly.

Use the same weight; blanch and peel for a brighter green paste. This is the closest match.

Use the same weight; blanch and peel. It is firmer and less sweet, so grind a little longer.

Use the same weight; soak in hot water for 15 minutes for a smooth paste. It is sweeter and softer.