Moticoor Laddu

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 the same weight. Gram flour is chickpea flour, so this is an exact swap with the same nutty flavour and binding.

Use about 75–80% of the weight, e.g. 80 g for 100 g gram flour, and add a pinch of turmeric for colour. Less nutty and less crisp; good only for thickening or simple batters.

Use the same weight for crispness, but it does not bind like gram flour; mix with a little plain flour if making pakora batter.

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 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 80% of the weight, soaked in hot water 20 minutes and ground to a paste. Sweeter and richer; reduce added cream or nuts.

Use the same weight, blanched and ground. Slightly more textured and nuttier; soak if making a paste.

Use the same weight, roasted and ground. Stronger flavour; use only where peanuts are welcome.

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.

Use the same amount to cover the same surface. Purely decorative; only the colour changes.

Use the same amount if it is food-grade. Same decorative effect.