Let me introduce you to one of my secret weapons in the kitchen: jaggery. If you haven’t tried it, you’re in for a treat! It’s a gorgeous, unrefined sugar made from date palm or sugar cane sap, boasting a deep, fudge-like toffee flavor that is simply irresistible. When paired with a touch of salt, its deliciousness becomes truly magical. This recipe transforms that magic into a creamy, dreamy, no-churn kulfi—an Indian-style ice cream that’s unbelievably easy to make. Paired with warm, caramelized bananas and a crunchy, salty peanut topping, this dessert is a perfect symphony of flavors and textures.
Ingredients
• Serves 6
• NOTE: You will need kulfi molds or small freezable bowls.
• For the Kulfi
• ¼ pound / 113g jaggery
• 1¼ cups / 300ml evaporated milk
• 1¼ cups / 300ml heavy cream
• ¼ teaspoon salt
• For the Bananas
• ¼ cup / 35g salted peanuts
• 2 ripe but firm bananas
• 1½ tablespoons / 22ml canola or coconut oil
• 2 tablespoons / 30ml honey
Instructions
1. In a medium saucepan over low heat, add the jaggery and stir continuously until it melts into a smooth syrup.
2. Whisk in the evaporated milk and heavy cream until fully incorporated. Add the salt, then increase the heat to medium. Bring the mixture just to the brink of a boil, then immediately remove it from the heat.
3. Allow the kulfi mixture to cool completely to room temperature. Once cooled, pour it into your kulfi molds or small bowls and transfer to the freezer for at least 6 hours, or until completely firm.
4. When you are ready to serve, coarsely crush the salted peanuts using a mortar and pestle or the back of a spoon. Peel the bananas and slice them into ¼-inch thick rounds on a slight angle.
5. Heat the oil in a frying pan over medium heat. Once hot, carefully arrange the banana slices in a single layer. Drizzle the honey over the top. Fry for about 1 minute per side, without stirring too much, until they are beautifully golden brown and caramelized.
6. To serve, dip the kulfi molds in hot water for a few seconds to loosen them. Invert them onto a plate, giving a sharp tap if needed. Arrange the warm caramelized bananas alongside the kulfi, scatter the crushed peanuts over everything, and serve immediately.
Nutritional Information
• (per serving)
• Calories: 450 kcal
• Fat: 30g
• Carbohydrates: 42g
• Sugar: 38g
• Protein: 6g
• Disclaimer: Values are estimated and may vary.
Pro Tips
• For a quicker, more even melt, finely chop or grate your block of jaggery before heating it.
• Use bananas that are ripe for sweetness but still firm to the touch. This helps them hold their shape and not turn to mush when fried.
• For a traditional aromatic twist, add a ¼ teaspoon of ground cardamom to the kulfi mixture along with the salt.
• Don’t overcrowd the pan when frying the bananas. Cook them in batches if necessary to ensure they caramelize properly instead of steaming.
FAQ
Q: Can I make this jaggery kulfi vegan
A: Yes, you can adapt this recipe to be fully vegan. For the evaporated milk and heavy cream, substitute full-fat coconut milk or a combination of coconut cream and a plant-based milk like oat or cashew milk for a similar creamy texture. Instead of honey for the bananas, use maple syrup or agave nectar.
Q: What can I use if I can’t find jaggery
A: If jaggery is unavailable, you can substitute it with other unrefined sugars for a similar flavor profile. Dark muscovado sugar, coconut sugar, or piloncillo are excellent alternatives that will provide a deep, caramel-like taste. In a pinch, you could use dark brown sugar, though the flavor will be slightly less complex.
Q: How should I store leftover kulfi
A: Store any leftover kulfi in an airtight container or keep it in the molds, tightly covered with plastic wrap, in the freezer. It will stay fresh for up to 2 weeks. The caramelized bananas and peanuts are best made fresh just before serving for the ideal texture and temperature contrast.
Q: Is there a way to make this kulfi recipe lower in fat
A: To reduce the fat content, you can experiment with substitutions, but be aware it will affect the final creaminess. You could try using whole milk instead of evaporated milk and half-and-half instead of heavy cream. The result will be icier and less rich than the original recipe, but still delicious.
