This is a blend between Thai coconut pudding and Indian dessert Falooda. Falooda is a very popular refreshing chilled dessert that uses a syrup called Rooh Afza. The syrup uses main two ingredients – rose water and Kewra water. Kewra water is a popular fragrant food flavoring made from pandanus flowers and very popular in northern India. You can buy Rooh Afza or Kewra flavoring at an Indian store or on Amazon. I used coconut milk but you can also use water and milk. You cannot really taste the coconut flavor in the mix but it does give it a nice creamy texture.
For an added touch and conversation starter you can decorate with pipettes filled with chilled Rooh Afza. Just remember that they will sit well if the ice cream is frozen and not melted. I had to get creative and used slices of dragon fruit to hold the pipettes.
Tapioca Mango Falooda
- ⅓ cup tapioca pearls small
- 1 can coconut milk
- ⅓ cup almond milk or your milk of choice.
- ⅓ cup fine sugar
- 1/3 cup Rooh Afza
- 1/2 cup almond milk
- 3 tbsp basil seeds soaked in water for 20 mins or longer
- Scoops of Vanilla Ice cream
- Corn vermicelli packet
- Mangoes cubed
- Soak tapioca pearls in coconut milk for two to three hours or longer
- Add sugar to the mix.
- Bring to boil on medium heat
- After the quick boil, simmer on low heat for 15 mins ( stir often so the pearls don’t stick to the bottom)
- Pearls should be transparent and the mix would have slightly thickened (Can add milk to change consistency)
- Turn off heat and add in the Rooh Afza
- Chill for a few hours
Falooda & Rooh Afza Milk
- Cook the vermicelli per the packet instructions and drain
- Mix Rooh afza with milk and chill
Assembling The Dessert
- Layer short glass cups starting with a little scoop of mangoes
- Add a scoop of Tapioca mix, vanilla ice cream, Rooh Afza milk and garnish with basil seeds, and vermicelli
- Can refrigerate all the ingredients separately till ready to assemble
- Assemble and serve chilled
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.
This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.