Malted kulfi with caramel bananas
Ingredients
- Step 1 130g jaggery (palm sugar)
- Step 2 300g evaporated milk
- Step 3 300g double cream
- Step 4 20g Horlicks or Ovaltine
- Step 5 1 tsp salt
- Step 6 100g salted peanuts , chopped
- Step 7 30g sugar
- Step 8 60g honey
- Step 9 10g coconut oil
- Step 10 2 bananas , cut into slices 1cm thick
Calories: 935
Carbohydrate: 74 g
Protein: 16 g
Fat: 63 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
TAGS
Dessert
Indian
banana
BBC Good Food team
Caramel
Caramelised banana
Horlick
Indian dessert
Indian ice cream
Kulfi
Malt
Ovaltine
summer
Directions
- 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.