SALTED JAGGERY KULFI WITH BANANAS
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 FOR THE KULFI ¼ pound jaggery 1¼ cups evaporated milk 1¼ cups heavy cream ¼ teaspoon salt FOR THE BANANAS 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 ban…
