Dissolve 3 tbsp of jaggery powder in 8 tbsp of water and strain for impurities.
Bring this liquid to a boil and keep boiling the liquid in low flame until you get a slight one thread consistency thick liquid. Turn off the flame and allow the jaggery syrup to cool.
Powder the peanut brittle in a blender.
Add milk, chopped banana slices, cardamom powder and 2 tbsp of jaggery syrup. Blend well and transfer to a glass.
Decorate with some extra peanut brittle / jaggery syrup / ice cream of your choice and serve.