Jaggery is one of my special weapons in the kitchen. It’s a gorgeous, deeply toffee-flavored, fudge-like sugar made from the unrefined sap of date palms or sugar cane. It also lends itself well to a little salt, which brings out an inexplicable deliciousness.

    NOTE: You will need kulfi molds or small freezable bowls.

    Serves 6


    ¼ pound jaggery
    1¼ cups evaporated milk
    1¼ cups heavy cream
    ¼ teaspoon salt


    ¼ cup salted peanuts
    2 bananas
    1½ tablespoons canola or coconut oil
    2 tablespoons honey

    Heat the jaggery in a saucepan, stirring until it melts. Then whisk in the evaporated milk and cream. When the milk and cream are fully incorporated, add the salt and bring the heat up to almost boiling, then take off the heat. Allow to cool, then pour into molds and freeze.

    When you’re ready to eat, coarsely crush the salted peanuts with a mortar and pestle. Peel the bananas and cut into ¼-inch slices at an angle. Put the oil into a frying pan over medium heat and, when hot, add the bananas. Drizzle the honey over the top, and try not to stir so the bananas have a chance to caramelize. Fry for 1 minute or so on each side until golden brown, then place on a plate.

    If you’d like to remove the kulfis from their molds, dip them into hot water for a second, then turn them upside down over a plate and give them a sharp tap with a spoon. Place the bananas alongside or over the top. Scatter over the salted peanuts, and serve immediately.