- 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
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 60g honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 10g coconut oil
- 2 bananas, cut into slices 1cm thick
Probably the best known, most popular tropical fruit, their name probably derives from the…
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.
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.