Nariyal ki Kheer

Use the same weight; rinse and soak as needed. Fluffier and drier, so use slightly less water.

Use the same weight; similar behaviour, adjust water to your usual method.

Use the same weight; stickier and softer, so reduce water and avoid stirring.

Use 50% to 60% of the weight, soaked in equal parts warm water for 15 minutes before grinding. Works well for chutneys, though texture is slightly finer and sweeter.

Use 1.2 times the weight in curries. Adds creamy richness and authentic flavour, but makes gravies smoother and eliminates the grated, chewy mouthfeel.

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

Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

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 the same weight; cover with hot water for 5 minutes, then slip off the skins.

Use the same weight; they are already peeled and split, so use whole or chop as needed.

Use the same weight; soak in warm water before grinding. They are softer and richer, so the dish will be creamier.

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, pitted and finely chopped. Lends a deeper, slightly more tart sweetness to curries and rice dishes.

Use equal weight. Fry lightly in ghee until golden; substitutes the burst of sweetness with a rich, buttery crunch.

Use 30% of the weight, finely grated. Dissolve straight into the sauce to match the intended sweetness, though without the fruity chew.