Nimish

Use the same weight; it is the closest match in richness.

Use the same weight; the dish will be slightly less creamy, so reduce any added water.

For 100 g milk, use 12 g milk powder with 88 g water and whisk until smooth.

Use the same weight. It is richer and whips firmer; loosen with a little milk if the recipe needs pouring cream.

Use the same weight, but expect a thinner sauce or filling; do not boil hard or it may split.

Use 85% of the weight and add 15% melted butter or ghee; simmer to reduce slightly. It will be less rich and will not whip.

Use double the weight. Good for stabilising egg whites or as the acid in baking.

Use double the weight. Neutral acid; works for egg whites and bicarbonate mixes.

If the recipe also uses bicarbonate of soda, replace both with baking powder at 1.5 times their combined weight.

Use the same weight and grind to a fine powder in a dry blender. Add 3% cornflour by weight if you need it to stay powdery.

Use the same weight and grind in small batches until fine. It is coarser and may feel gritty in uncooked icings.

Use the same weight and grind to a powder. It is harder to grind and gives a slightly crunchier result.

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; 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.