Malted kulfi with caramel bananas

• jaggery↗130g 130g

  (palm sugar)

• evaporated milk↗300g 300g
• double cream↗300g 300g
• Horlicks20g 20g

  or Ovaltine

• salt↗1 tsp 1 tsp
• salted peanuts↗100g 100g

  chopped

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

  cut into slices 1cm thick

Step-by-step instructions

1. 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.

2. 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.