It’s super hot outside, and cooking a wholesome breakfast is something I can’t wait for long, so it’s time to cook a light, refreshing breakfast that you can enjoy all summer long.
It is made with two cooling ingredients: basil seeds (sabja) and gond katira (triacanth gum) and savory rose syrup.
We all love chia pudding for breakfast but did you know you can make breakfast with basil (sabja) seeds too! You can make this rose pistachio seed pudding very quickly and it is as nutritious as chia pudding.
Course: Breakfast, Dessert, Snack
Cuisine: Continental, Indian cuisine
Keywords: basil seeds, breakfast, chia seeds, sabja
Prep Time: 1 minute
Cook Time: 1 minute
Soaking time: 2 hours
Servings: 3
Calories: 145kcal
Ingredients For Basil Seed Pudding
- 5 tablespoons Basil Seeds
- 2 tablespoons Tragacanth Gum
- 2 cups Almond Milk
- 4 tablespoons Rose syrup
- 2 tablespoons Pistachio
- 3-4 mint leaves
Instructions For Basil Seed Pudding
- First you need to soak the basil seeds and tragacanth gum/Gond Katira.
- Soak Gond Katira / tragacanth gum in water till it fluffs up. You should soak it in plain water for 3-4 hours. You can also refrigerate it for 3 days. So soak it at any time and use it in the fridge.
- Soaking basil seeds is very fast. They puff up in just 10 minutes and look like little pearls and are ready to use as you wish in drinks, desserts or breakfast puddings.
- Now put 3 to 4 tablespoons of soaked basil seeds in a glass or jar first to make individual medicine. After that, add 4 tablespoons of soaked tragacanth gum/Gond Katira And stir with rose syrup.
- Finally fill it with the milk of your choice! You can use coconut milk, almond milk, soy milk, or cashew milk for regular vegan and dairy free options or regular milk for non-vegan options.
- Garnish with pistachios for a beautiful, crispy and nutritious offering.
- Make it beautiful with mint leaves or basil leaves! Your light, refreshing, nutritious and delicious summer breakfast is ready to go!