Name: Kashmiri Babri Beol
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Sweet Basil Seeds, Kashmiri Babri Beol (basil seeds), soaked; 500 ml Milk, chilled, whole milk; 2 tbsp Freshly Grated Coconut, adds a nutty chew; 3 tbsp Sugar, adjust to taste; ½ tsp Ground Cardamom, freshly crushed; 1 tsp Rose Water, food grade, for floral essence

10 mintotal

Prep 10 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

1 tbspSweet Basil SeedsKashmiri Babri Beol (basil seeds), soaked
500 mlMilkchilled, whole milk
2 tbspFreshly Grated Coconutadds a nutty chew
3 tbspSugaradjust to taste
½ tspGround Cardamomfreshly crushed
1 tspRose Waterfood grade, for floral essence

Quantities are for 2 servings.

Includes 30 minutes for sabja seeds to swell; chill the milk before mixing.

Method

In a large jug, pour in the cold, full-fat milk.
Add the sugar to the milk and stir until the sugar dissolves.
Drain any excess water from the soaked, gelatinous sabja seeds and add them to the sweetened milk.
Sprinkle in the freshly grated coconut, cardamom powder, and rose water. Stir gently so the seeds separate and float evenly through the milk.
Keep the prepared milk in the refrigerator for at least 15 minutes before serving to let the floral and nutty flavors infuse into the dairy.
15 min
Stir once more from the bottom right before pouring so the coconut and seeds do not stay settled. Serve chilled.

How to tell it's done

Light, fragrant, and milky, with plenty of gelatinous seeds and crunchy fresh coconut shreds.

Getting it right

Tip

Keep Babri Beol simple; heavy syrups or ice cream can hide the rose, coconut, and cardamom. The soaked basil seeds should remain the main texture.

What to serve it with

Traditionally served during Ramadan iftar and also enjoyed as a chilled Kashmiri-style milk drink after spicy Indian meals.

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