Mini Strawberry Falooda Food

MINI STRAWBERRY FALOODA

Steps:

• The tapioca is best made the night before so that it has time to chill. To begin, measure out 1 part tapioca to 8 parts water and add to a large pot. Bring to a boil.
• Once at a boil, reduce to a simmer, and stir pot.
• Make sure to stir at least once every 10 minutes, for about 60 minutes. Don't be afraid to add extra water if the water levels are looking low. It is much better to add more than to let the tapiocas run dry and stick to the pan.
• Once the tapiocas are cooked all the way through, strain the tapiocas and immediately run cold water over them.
• When the tapioca pearls are cooled down, pack in water and store until eating.
• The next day, or whenever ready to eat falood, take out the tapioca, add rosewater, and stir inches I added about 1 tablespoon for about 6 cups of tapioca pearls. IF you do not like floral tastes, add less.
• To assemble the falooda: add a tablespoon or two of jam to each glass of falooda.
• Next, add the tapioca pearls, then add vanilla ice cream to the top.
• if using strawberries and whipped cream, you can add these to the top. You can also do layers of each of the components.
• Enjoy! Great on a hot day.

FALOODA

Steps:

• Mix together cornflour and water.
• Cook over low heat, stirring constantly until it begins to look transparent.
• Place the mixture into a colander.
• Place this over a pan containing ice water.
• Press the mixture through with the back of a wooden spoon.
• The pieces will fall into the ice water and solidify.
• Keep aside for 30 minutes.
• Strain.
• Heat milk and sugar.
• Chill.
• Place 2 tbsps of basil seeds, 2 tbsps cornflour
• Add rose syrup and crushed ice.
• Pour in the cold milk.
• Place a scoop of vanilla ice cream on top.

MINI STRAWBERRY PARFAITS

Steps:

• Crust:.
• In a large bowl combine all 3 ingredients and mix until the dough comes together when pinched between fingers.
• Filling:.
• In a medium mixing bowl, combine chopped strawberries and 1 Tbsp sugar. Mix well until coated. Set aside.
• Combine cream cheese, ½ cup sugar and vanilla in a medium mixing bowl. Beat with an electric mixer until your mixture is light and creamy. Fold in whipped topping.
• Add 2 Tbsp graham cracker mixture to the bottom of each cup.
• Press down on mixture with your fingers to create a crust.
• Add the cream cheese filling, dividing evenly between the 16 servings (reserve a little to dollop on top of each cup if desired).
• Spoon strawberries over each serving, dividing evenly.
• Top with additional whipped topping.