How to Use Sabja Seeds (Basil Seeds)
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.
Servings: 1 small bowl
Calories: 29kcal
Ingredients
- ½ tablespoon sabja seeds or as required (sweet basil seeds or falooda seeds or tukmaria)
- ¾ to 1 cup water - to soak
Instructions
- 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.
Nutrition
Calories: 29kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 10mg | Potassium: 24mg | Fiber: 2g | Vitamin A: 3IU | Vitamin B1 (Thiamine): 0.04mg | Vitamin B2 (Riboflavin): 0.01mg | Vitamin B3 (Niacin): 1mg | Vitamin C: 0.1mg | Vitamin E: 0.03mg | Calcium: 43mg | Vitamin B9 (Folate): 3µg | Iron: 0.5mg | Magnesium: 22mg | Phosphorus: 52mg | Zinc: 0.3mg
