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Home » Recipes » Drinks

Sabja Seeds Recipe, How To Use Sabja Seeds

PUBLISHED: Apr 7, 2016 · LAST UPDATED: Jun 23, 2021 By Asiya 7 Comments

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            Sabja seeds recipe, a basil seed drink is the best body coolant recipe to be made during summer and in this post I shall describe how to use sabja seeds in every drink and sharing with you one of the best drinks for summer using sabja seeds.

Also check out some more interesting summer drinks on the blog such as nimbu pani, badam milk, chikoo juice etc...

                    Sabja seeds are termed as basil seeds in english. They are also called as sweet basil seeds or most of the time they are called as tukmaria seeds.

sweet basil

Sabja seeds are usually known for their benefits and are mostly used in summers as they beat the heat and are usually added to drinks or sharbat.

                 The basil seeds or sabja seeds are collected from sweet basil plant and the seeds are very nutritious and have high medicinal value. They can help in preventing constipation and also help in weight loss to some extent and also helpful as a body coolant.

sabja seeds recipe

           These seeds have to be soaked generally before using and they increase their size 20-30 times more than the actual size by absorbing the water and therefore the soaked seeds can be added to any drinks once they are swollen well enough and below is the pic showing how they appear once they absorb water and are soaked well.

how-to-use-sabja-seeds

               Here in this post I have made a basil seed drink which I am sure would be loved by all my readers and its the perfect blend of seeds and also a syrup called as roohafza with lemon touch into it and the drink gives a crunchy bite of the soaked seeds while chewing the seeds.

sweet basil seeds

               These sweet basil seeds are becoming popular worldwide for their nutritional benefits and they are quite popular in India during summers and are mostly added to Falooda/Faluda which is a special summer drink in India.

      Below sharbat is the most quickest and simplest recipe to be made when a guest arrives home in hot summers and all we need is a few teaspoon of soaked sabja seeds handy.

Sabja Seeds Recipe:

basil-seed-drink-sabja-seeds-recipe

Sabja Seeds Recipe, How To Use Sabja Seeds

Asiya
A sweet drink or sharbat recipe made using soaked sabja seeds which is a good drink during summers as they are a great body coolant.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 5 mins
Total Time 2 hrs 5 mins
Course Drinks
Cuisine Indian
Servings 2
Calories 160 kcal

Ingredients
  

  • 2 teaspoon sabja seeds/sweet basil seeds
  • 2 glasses of chilled water and ice cubes
  • 6 tablespoon roohafza/rose syrup/strawberry syrup
  • 2 teaspoon lemon extracted juice
  • 5-6 mint leaves

Instructions
 

How To Use Sabja Seeds:

  • Firstly, handpick any small unwanted pebbles from the seeds and discard them.
  • Wash the seeds once or twice.
  • Soak 2 teaspoon sabja seeds in 1 small bowl of water for about 2 hours.
  • Once they are soaked, we observe that they have increased their size many times and swollen.
  • Once the seeds appear swollen perfectly, strain out the excess water that remains.
  • The swollen soaked seeds should be added in drinks such as lemonade or falooda or any drink of our choice.
  • The soaked seeds can be kept in refrigerator for 2-3 days and can be added to any drink while drinking.

Making Basil Seed Drink or Sabja Seeds Drink:

  • In a glass, add 3 tablespoon roohafza/rose syrup/any syrup.
  • Add chilled water into the glass and stir well.
  • Add a table spoon of soaked sabja seeds into it.
  • Add in some lemon extracted juice.
  • Add in some mint leaves.
  • Stir the drink well.
  • Add ice cubes and serve chilled!!!
  • Similarly prepare another glass of sabja drink and serve chilled!!!

Notes

1. Here I have added sabja seeds to a syrup called as roohafza which is usually available in India but it can also be added into any rose syrup drink or strawberry syrup drink or any fruit flavored drink.
2.Adding few lemon drops and mint leaves adds in good taste to the sabja drink.
3.Soaked sabja seeds can be added to even chilled milk or fruit custard.

Nutrition

Nutrition Facts
Sabja Seeds Recipe, How To Use Sabja Seeds
Amount Per Serving
Calories 160
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Aanchal Mehta

    April 15, 2016 at 12:07 pm

    I have never tried this drink.Thanks for sharing it's recipe.Will surely try it.

    Reply
    • asiya

      April 15, 2016 at 12:16 pm

      Thank u so much aanchal...hope you love this drink when you make it ....

      Reply
  2. Srikanth

    November 27, 2016 at 8:30 am

    Hi, Can basil seeds be added to hot meals, such as Oatmeal?
    I see all published sabja recipes to be cold drinks, Is there any downside of consuming them in hot meals?
    Thanks

    Reply
    • asiya

      November 27, 2016 at 12:14 pm

      Hi Srikanth, there is no downside as such but, sabja seeds are basically used in cold drinks as they taste good only with the drinks,however, if you have plans to add them with oatmeal and if you like the taste then go ahead with it...Hope it tastes good...

      Reply
  3. Ramya

    October 06, 2017 at 12:58 pm

    Hi..
    I have a habit of drinking vegetable juice daily.. can i add sabja seedsh to such juices and also on salads.

    Reply
    • Asiya

      October 06, 2017 at 3:37 pm

      Sabja seeds basically work as a coolant and if you are willing to add the cooling flavor to your drink then definitely you can add it... However I do not prefer them to be added on salads... But do remember to soak the seeds for about 10 minutes before using them in any drink...

      Reply
  4. Leera

    February 16, 2021 at 7:53 am

    Thank you for sharing this recipe....I was searching for how to use sabja seeds!!! I got the best 💖

    Reply

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This is Asiya, a graduate in Engineering and Technology from Hyderabad, India with always a passion for cooking and trying different recipes therefore started food blogging...

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