Sunday, July 24, 2011

Subjache Doodh

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)
1 tsp takmaria/subja seeds/tulsi seeds/falooda seeds

1. Soak the seeds in water for at least 1 hour.
2. Mix rose syrup with milk. Add drained seeds.
3. Stir and serve.

Note -
1. Use those seeds which are meant to be eaten and not the ones used for gardening.
2. Takmaria is generally available at Indian stores.
3. Full fat milk gives better flavor/taste
4. Add more or less rose syrup based on individual preference.

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.

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