Tapioca Mango Falooda
Fusion of Thai and Indian desserts
Servings: 0
Ingredients
Tapioca Mix
- ⅓ cup tapioca pearls small
- 1 can coconut milk
- ⅓ cup almond milk or your milk of choice.
- ⅓ cup fine sugar
Falooda
- 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
Instructions
Tapico Mix
- 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