Babri Beoul Tresh | Basil Seeds (Sabja) Kheer | Kashmiri Kan Sharbat

Basil seeds improve digestion, boosts immune system, combats stress, aids in curing respiratory disorders and is great for skin disorders. But did you know that this seed, when consumed, has a cooling effect on the body?

The cooling and heating of our bodies according to the changing environment helps us detox and cleanse our body organs so we are lighter, more resilient and stronger than last season.

And It is mostly a kashmiri dish, Kan Sherbat is a very popular beverage of the Kashmir. It is made during the Holy month of Ramadan.

Ingredients

Milk - 1 1/2 cup
Sugar - 3 tbsp
Cardamoms - 2
Saffron - 6 to 7 Strands
Babri Beoul Seeds - 25 gms
Water - 1 glass

Grated Dry Coconut - 2 tbsp

Instructions

1. Soak the Babri Beoul Seeds in a bowl with one glass of water for 1 or 2 hours.
2. Observe the change in the texture of the seeds the moment the water is added to the seeds. It is a really amazing one.
3. Add more water if required.
4. Observe the swelled part of the seeds and add water if necessary as the seeds need to be properly soaked to get the taste.
5. Boil the milk, add sugar, saffron and mix well.
6. Add crushed cardamoms, grated coconut switch off the flame and allow it to cool.
7. when done add well soaked Sabja seeds to the milk and refrigerate for 2,3 hours.
8. And serve Cool.

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