Sabja Seeds are called Basil Seeds or Falooda Seeds. This method show you how to prep these mildly fragrant seeds before using in any recipe or drinks like juices, sherbets or mocktails.
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.