Sabja (Basil seeds) and Mango Pudding

Dessert for breakfast or breakfast as dessert!

The best thing about summers in India is Mango. And yeah, to beat the heat of summer is Sabja.

These little seeds are black in color and look similar to their western cousin-chia seeds. Sabja seeds have exceptional health benefits and known to have high medicinal value. Moreover, this has cooling properties, so used in many beverages and desserts to sustain the heat during Indian summers.

Mixing mango and sabja turns out such a simple no-cook dessert which can be whipped up in no-time. This is just to try and make the best use of season and seasonal fruits.

Ingredients (Serves 2)

½ tsp sabja (basil seeds/ tukmaria seeds)
1/3 cup soy milk (add more milk if required)
1 large ripe mango
Honey to taste
Chopped mango for garnish

Method

• Soak sabja in milk for at least 1 hour in the refrigerator
• Extract pulp out of the mango and refrigerate until sabja is soaked well
• Add honey to soaked sabja
• Assembling: Spoon half the mango pulp in 2 shot glasses. Layer with half of sabja. Add few pieces of chopped mango. Now, spoon the remaining sabja (divide equally between two glasses). Add the remaining mango pulp. Top it up with sliced or chopped mangoes.

Note:

• Regular milk, Almond milk, Soy milk, Coconut milk can be used to soak sabja seeds.
• Sabja seeds can be soaked overnight in the refrigerator.
• Any fruit can be used.