This refreshing and colorful drink combines the chewy texture of sabudana, the sweetness of jelly cubes, and the subtle flavor of basil seeds. Perfect for a hot day, this drink is a delightful treat that can be customized with your favorite jelly flavor and optional rose syrup for an added floral touch.
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In hot water, add instant jelly and mix well. Pour it into a dish, let it cool, and refrigerate until set.
Cut the jelly into small cubes and set aside.
In a kettle, add water and bring it to a boil. Add sabudana, mix well, and cook on flame for 10-15 minutes or until transparent. Strain and set aside.
In a cup, add basil seeds and water. Let them soak for 5-10 minutes and set aside.
In a glass, add milk and rose syrup. Mix well and set aside.
In a jug, add ice cubes, colored jelly cubes, cooked sabudana, soaked basil seeds, and prepared milk. Mix well and serve.
Use your favorite jelly flavor to customize the drink.
Ensure the sabudana is cooked until transparent for the best texture.
Rose syrup is optional but adds a delightful floral flavor to the drink.
Serve immediately to enjoy the refreshing taste with chilled ingredients.
Can I use any type of jelly for this recipe?
Yes, you can use any flavor of jelly based on your preference.
How long does it take for the jelly to set?
The jelly typically sets in the refrigerator within 1-2 hours.
Can I substitute sugar with honey?
Yes, honey can be used as a natural sweetener instead of sugar.
What is the purpose of basil seeds in this drink?
Basil seeds add a unique texture and are known for their cooling properties, making the drink more refreshing.
Can I skip the rose syrup?
Yes, rose syrup is optional and can be omitted if you prefer a simpler flavor.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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