"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
After coming to the United States, I came to know that "Subja che bee" (subja seeds) goes by the name "Takmaria" in the Indian stores. We used to call it subja or Tulshi che bee/basil seeds. As soon as you soak these seeds in water, they soak it up and become gelatinous. They are one of the ingredients in Falooda. They are also known to have medicinal properties. So my aunt used to soak up some subja seeds and would make subjache doodh for the cooling effect during the sweltering heat.
Subja che Doodh
सब्जाचे दूध Milk with basil seeds
2 cups milk
2 tsp Rooh Afza or Dabur rose syrup (more or less per taste)
Basil seeds - When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as falooda or sherbet. They are used for their medicinal properties in Ayurveda, the traditional medicinal system of India and Siddha medicine, a traditional Tamil system of medicine. They are also used as drinks in Southeast Asia.