Mini Strawberry Falooda Recipes

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.

Steps:

• For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper.
• In a small bowl, stir together the sugar and cornstarch and set aside.
• Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
• Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
• Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes.
• For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.
• Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds.

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.