Simple, practical, and full of everyday flavour, How to Use Sabja Seeds (Basil Seeds) is a gluten-free, vegan Indian beverages made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- Take the sweet basil seeds in a bowl. Pick up the chaff or husks or stones if there are any from them.
- If you prefer you can rinse them in a small fine strainer.
- 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.
- The basil seeds will soon begin absorbing water.
- Soak them for 20 to 30 minutes. Once they absorb the water, a translucent gelatin like coating is formed around them.
- Strain and then use these soaked basil seeds in drinks, coolers, sherbets, ice creams, falooda or kulfi.
- 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.
