Misti Doi with Pomegranate & Mint

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 and whisk smooth; same thick consistency.

Use 1.25 times the weight and strain through muslin for 30 minutes; looser if not strained.

Use the same weight; virtually identical.

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 1 to 2 drops per gram of dried rose petals. Add right at the end of cooking off the heat; highly aromatic, so measure carefully to avoid a soapy finish.

Use a few drops off the heat. Imparts a sweet, floral aroma to biryanis and desserts without botanical flecks.

For 100 g syrup, heat 60 g granulated sugar with 40 g water until dissolved. Same sweetness, slightly thinner.

Use the same weight; it is richer and slightly sweeter, so reduce other sugar a little.

Use 85–90% of the weight and add a splash of water; flavour changes and it browns faster.

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

Use the same weight; blanch and peel. It is firmer, so grind a little longer and add a drop of milk if needed.

Use the same weight; soak in hot water for 15 minutes. It is softer and sweeter, so reduce sugar slightly.

Use the same weight of seeds from fresh fruit; about one fruit gives 100 g seeds. Deseed carefully.

Use 20% of the weight, soak and crush; they add sourness, not fresh garnish.

Use the same weight, halved; good for garnish but less crunchy and less sour.

Use the same weight; identical herb, just the singular listing.

Use 25% of the fresh weight, about 1 g dried for 4 g fresh; crush and add early so it softens.

Use the same weight; it keeps the fresh green taste but loses the cooling mint aroma.