Sabja Sherbet

Sabja are seeds of the basil plant, a close relative of the tulsi plant found in Indian homes. In recent years, the seeds have become very popular among people looking to eat healthy. The small black seeds, also called falooda seeds, become mucilaginous (gain a gelatinous consistency) when soaked in water and are said to help reduce weight, constipation and acidity, and also manage diabetes. As the hydrated seeds do not have a strong flavour or taste, they can be easily added to smoothies, fruit juices and milkshakes for a healthier kick. Non-hydrated seeds are also used in idli batter to make it healthier for diabetics.

Around 150 species of the genus Ocimum are present around the world and many of them have mucilaginous seeds. However, only seeds of Ocimum basilicum (babui tulsi or sweet basil) is sold in market as it has a higher number of seeds per plant.

You can prepare a healthy beverage using these seeds. Using honey instead of sugar makes it even better. The globally accepted definition of honey by the Food and Agriculture Organization is: “(it) is the natural sweet substance produced by honeybees from the nectar of plants or from the secretions of living parts of the plants or excretions of plant sucking insects on the living parts of the plants, that bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store and leave in the honeycomb to ripen and mature”. Honey is a natural preservative and sweetener and is used as a medicine in Ayurveda. It is used to treat cough, phlegm, hiccups, obesity, worm infestation, vomiting, asthma, diarrhoea and also for healing wounds. Honey should not be heated or consumed warm.

Now, let’s try our hand at a delicious recipe of honey with sabja seeds.

Your sabja sherbet is now ready! Gulp down this tasty drink with your friends and family, and bask under the sweet compliments you’d receive for your healthy choice.