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Malted kulfi with caramel bananas

A bowl serving malted kulfi with caramel bananas

Malted kulfi with caramel bananas

Name: Malted kulfi with caramel bananas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 130g jaggery (palm sugar); 300g evaporated milk; 300g double cream; 20g Horlicks or Ovaltine; 1 tsp salt; 100g salted peanuts chopped; 30g sugar; 60g honey; 10g coconut oil; 2 bananas cut into slices 1cm thick

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

plus overnight freezing

A star rating of 5 out of 5.2 ratingsRate

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A popular frozen dessert from India, try making this kulfi with a malt twist alongside delicious caramelised bananas – the perfect end to an Indian meal

Freezable

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Ingredients

Nutrition

Units:

MetricUS

130g jaggery

(palm sugar)
300g evaporated milk
300g double cream
20g Horlicks

or Ovaltine
1 tsp salt
100g salted peanuts

chopped

For the caramel bananas

30g sugar
60g honey
10g coconut oil
2 bananas

cut into slices 1cm thick

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Nutrition: per serving

kcal935
fat63g
saturates34g
carbs74g
sugars68g
fibre3g
protein16g
salt1.99g

Method

step 1

Melt the jaggery over a medium heat, stirring to stop it catching. Add the evaporated milk, cream and Horlicks. Whisk well, then reduce to a simmer and cook for about 5 mins until thickened. Add the salt and whisk it through. Take off the heat and cool to room temperature, then either pour it into a plastic container and freeze for at least 6 hrs, or pour into freezer-proof bowls, cover with cling film and freeze. Will keep for two weeks in the freezer.
step 2

Melt the sugar, honey and oil together in a pan over a low heat and cook until you have a dark caramel. Add the banana and glaze it in the caramel for 2 mins on each side. Remove and tip onto baking parchment, being careful as the slices will be very hot. Spoon the kulfi into bowls and top with the caramel bananas and salted peanuts.

Recipe from Good Food magazine, June 2017

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A star rating of 5 out of 5.2 ratings

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