Sabja Seeds, also known as basil seeds or falooda seeds, are the tiny black seeds of the sweet basil plant commonly used in Indian drinks and desserts. When soaked in water, they swell and develop a soft gelatin-like coating. These mildly flavored seeds are added to falooda, sharbats, lemon water, milkshakes and other summer beverages. Once bloomed, they add texture and nutrition to a variety of recipes.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: Not specified
  • Total time: 30 minutes
  • Yield: 1 · 1 small bowl
  • Category: Beverages
  • Cuisine: Indian

Ingredients

  • ½ tablespoon sabja seeds (or as required (sweet basil seeds or falooda seeds or tukmaria))
  • ¾ to 1 cup water (- to soak)

Method

  1. Take the sweet basil seeds in a bowl. Pick up the chaff or husks or stones if there are any from them.
  2. If you prefer you can rinse them in a small fine strainer.
  3. Pour water. remember to add enough water. Otherwise the soaked seeds become lumpy when they start swelling. They only absorb water as much as they required. So you can always add extra water to avoid the lumps being formed.
  4. The basil seeds will soon begin absorbing water.
  5. Soak them for 20 to 30 minutes. Once they absorb the water, a translucent gelatin like coating is formed around them.
  6. Strain and then use these soaked basil seeds in drinks, coolers, sherbets, ice creams, falooda or kulfi.
  7. Refrigerate any leftover soaked sabja seeds in the refrigerator for 1 to 2 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.