Mini Strawberry Falooda

READY IN: 1hr 5mins




  • 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.