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sabja seeds or sweet basil seeds, how to use sabja seeds or falooda seeds

by dassana amit updated April 24, 2014

basil seeds, sabja seeds

sweet basil seeds or sabja seeds are one of the under estimated ingredient in indian cooking. not many people use these seeds despite them having many health benefits. india is blessed with many herbs and spices but many times we don’t give them their due, unless they are supported by big brands.

e.g. you must have heard about chia seeds. they are in demand these days. just as flax seeds were trending in 2011 and 2012, chia seeds are hot in 2013. basil seeds are different from chia seeds. in india people know about sabja as they are added to a popular drink falooda.

the sweet basil seeds do resemble the chia seeds and is known by the names sabja seeds or falooda seeds or tukmaria in india. they are basically the seeds of the sweet basil. sabja seeds are most commonly used in making falooda and can be easily added to sherbets, milkshakes and other drinks. if you ever had falooda then you have tasted the basil seeds. although these sweet basil seeds do not have taste of their own but they give a good texture to the dish and make it healthy too.

sweet basil seeds have many health benefits:

1. they are cooling and thats why they are added to many cooling drinks like falooda, rooh afza, nimbu pani and sherbets.
2. good for sore throats, cold and respiratory disorders.
3. helps in digestion and cure constipation.
4. they have calming effect and can uplift your mood.

how to use sabja seeds or sweet basil seeds:

take the sweet basil seeds in a bowl. pick up the chaff or husks or stones if there are any from them.

sabja seeds or basil seeds

pour water.

add water to basil seeds

they will soon begin absorbing water.

falooda seeds

these are the basil seeds just after 2 minutes of adding water.

soaked sabja seeds

soak them for 30 mins. once they absorb the water, a translucent gelatin like coating is formed around them. strain and then use these soaked seeds in drinks, coolers, sherbets, ice creams, falooda or kulfis. 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.

few recipes using sabja seeds are indian lemonaderooh afzapaan gulkand milkshakestrawberry falooda and mango sherbet.


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{ 7 comments… read them below or add one }

habib April 2, 2014 1

I read yor page and ilike it very mutch u give me very usefull knowlidge thank you very mutch.

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dassana amit April 3, 2014 2

welcome habib

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kisan chopde December 4, 2013 3

we are having basil seeds/subja seed

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jannet September 2, 2013 4

i do not get it easily please tell me its indigenous name or the name how the locals. call it here in uttar pradesh

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dassana September 4, 2013 5

these are generally called as sabza or sabja seeds in hindi. the other name is tukmaria seeds. i don’t know what these are called locally in uttar pradesh.

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Jaya June 4, 2013 6

Where do I get Sabja or basil seeds

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dassana June 5, 2013 7

you will get basil seeds in any good super store section where spices are kept or might even get them in the shops which sells dry fruits.

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