In a medium saucepan over low heat, add the jaggery and stir continuously until it melts into a smooth syrup.
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.
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.
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.
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.
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.
Don't overcrowd the pan when frying the bananas.
Cook them in batches if necessary to ensure they caramelize properly instead of steaming.
