Edible vegetable seeds or Indian tukmaria 100g

Tukmaria seeds (also known as Sabja seeds, or simply holy basil seeds) are absolute must-haves in India, especially during the hot months. Unlike classic spices that are sautéed in oil, Tukmaria seeds are used soaked in water. After a few minutes, they swell and become covered with a gelatinous film (somewhat like chia seeds), which gives them a unique and refreshing texture.

Here are the main Indian recipes where Tukmaria seeds are used:

1. Falooda (The star dessert)
   This is THE iconic recipe that uses Tukmaria seeds. Falooda is a very rich and indulgent dessert/beverage served in a large glass. It is made of several layers: rose syrup (Rooh Afza), a generous spoonful of swollen Tukmaria seeds, Falooda vermicelli, cold sweetened milk, all topped with a scoop of ice cream and crushed nuts and dried fruits.
   
   
2. Shikanji (Spiced Indian lemonade)
   Shikanji (or Nimbu Pani) is the ultimate refreshing drink on the streets of India. It is a lemonade to which black salt (Kala Namak), cumin powder, sometimes a little ginger, and very often a spoonful of tukmaria seeds are added. The seeds add texture and are renowned in Ayurveda for lowering body temperature.
   
   
3. Rooh Afza Sharbat (Rose drink)
   Rooh Afza is a very popular syrup (made from rose, fruits, and herbs). Simply mixed with ice water or milk, Tukmaria seeds are systematically added to create a thirst-quenching drink, particularly popular for breaking the fast during Ramadan.
   
   
4. Flavored milks (Badam Milk & Rose Milk)
   In South India in particular, cold flavored milk (almond milk with saffron and cardamom, or rose milk) is often garnished with these small gelatinous seeds.
   
   
5. Desserts and Kulfis
   Although Kulfi (traditional Indian ice cream) is delicious on its own, it is very common in street food to serve it on a plate or a stick, surrounded by vermicelli and a small portion of Tukmaria seeds marinated in rose syrup.

How to prepare Tukmaria seeds?

It's very simple: take a teaspoon of tukmaria seeds, immerse them in half a glass of room-temperature water. Let them sit for 10 to 15 minutes, drain the excess water, and they are ready to be added to your drinks or dishes!