Badam Pisil & Sabja Seeds Drink Recipe – Authentic Indian Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Badam Pisil & Sabja Seeds Drink Recipe – Authentic Indian Summer Cooler

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the Indian summer heat. And trust me, this Badam Pisil & Sabja Seeds drink is a total lifesaver. I first discovered this recipe from my grandmother, and it’s been a family favorite ever since. It’s not just incredibly cooling, but also packed with goodness! Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t just another summer cooler. It’s a little bit of nostalgia in a glass! The combination of almond gum (badam pisin), basil seeds (sabja), and nannari syrup is simply divine. It’s naturally cooling, incredibly hydrating, and surprisingly easy to make. Plus, it’s a fantastic way to sneak in some extra nutrients. Honestly, once you try it, you’ll be making it all summer long.

Ingredients

Here’s what you’ll need to whip up this delightful drink:

• 1 cup milk (about 240ml)
• 2 tablespoons almond gum (badam pisin) – roughly 30g
• 2 tablespoons bloomed basil seeds (sabja seeds) – roughly 20g
• 2 tablespoons nannari syrup – roughly 30ml
• Ice cubes, as needed

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Almond Gum (Badam Pisin): This is the star of the show! Almond gum is a natural coolant and is amazing for gut health. You can usually find it at Indian grocery stores or online. It looks like tiny, pale beige pebbles. Don’t be alarmed by its texture – it transforms beautifully when soaked!

Nannari Syrup: This syrup, made from sarsaparilla root, is a South Indian summer staple. It has a unique, earthy-sweet flavor and is super cooling. If you can’t find nannari syrup, you can substitute it with rose syrup or even a simple sugar syrup infused with a hint of cardamom. The flavor will be different, but still delicious!

Sabja Seeds/Basil Seeds: These tiny black seeds are nutritional powerhouses, rich in fiber and omega-3 fatty acids. They expand dramatically when soaked in water, creating a jelly-like texture. Don’t skip the soaking step – it’s crucial for both texture and digestibility.

Milk Type Options: Feel free to use whatever milk you prefer! Full-fat milk will give you a richer, creamier drink, while low-fat or skim milk will keep it lighter. Plant-based milks like almond or oat milk also work beautifully for a vegan version (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking (well, soaking and stirring, mostly!).

1. First things first, the night before (or at least 8 hours before), soak the almond gum in 1 cup of water. Just let it sit and work its magic until it becomes soft and jelly-like.
2. While the almond gum is soaking, in a separate bowl, add the basil seeds to about ½ cup of water. Give it a good stir and let it sit for about 10 minutes. You’ll see them bloom and become wonderfully gelatinous. Drain any excess water.
3. Pop the milk into the fridge to get nicely chilled. Cold milk is key for a refreshing drink!
4. Now for the fun part! In your serving glasses, add a generous handful of ice cubes.
5. Spoon in the soaked almond gum and the bloomed basil seeds.
6. Pour in 2 tablespoons of nannari syrup into each glass.
7. Finally, top it off with the chilled milk and give everything a good stir to combine.

Serve immediately and enjoy!

Expert Tips

Want to take your Badam Pisil & Sabja drink to the next level? Here are a few of my go-to tips:

• Jelly-Like Badam Pisil: The key to perfect badam pisil is sufficient soaking time. Don’t rush it!
• Blooming Sabja Seeds: Don’t add too much water when blooming the sabja seeds, or they’ll become too watery. A little goes a long way.
• Staying Cool: This drink is best enjoyed immediately. If you need to prep ahead, keep the ingredients separate and combine them just before serving.

Variations

This recipe is super versatile! Here are a few ways to customize it to your liking:

• Vegan Adaptation: Swap the dairy milk for your favorite plant-based milk – almond, oat, or soy all work wonderfully.
• Spice Level: A pinch of cardamom powder or a splash of rose water can add a lovely floral aroma and flavor. My aunt always adds a tiny bit of rose water – it’s divine!
• Sweetness Level: Adjust the amount of nannari syrup to suit your taste. Start with 2 tablespoons and add more if needed.
• Festival Adaptations: This drink is especially popular during summer festivals like Ugadi and Baisakhi. It’s a refreshing way to celebrate!

Serving Suggestions

This drink is perfect on its own, but it also pairs well with light snacks like fruit chaat or savory biscuits. It’s a great way to cool down after a spicy meal too!

Storage Instructions

Honestly, this drink is best enjoyed fresh. However, you can store the soaked almond gum and bloomed sabja seeds separately in the refrigerator for up to 24 hours. Just combine them with the chilled milk and nannari syrup when you’re ready to drink.

FAQs

Got questions? I’ve got answers!

Is Badam Pisil good for digestion? Absolutely! Almond gum is known for its soothing properties and can help with digestion.

Can I use store-bought Nannari syrup? Yes, absolutely! Store-bought syrup is perfectly fine. Just check the ingredients to make sure it doesn’t contain any artificial colors or flavors.

What are the benefits of Sabja seeds? Sabja seeds are packed with fiber, omega-3 fatty acids, and antioxidants. They’re great for digestion, skin health, and overall well-being.

How long can I soak the almond gum? You can soak the almond gum for up to 24 hours, but 8-12 hours is ideal.

Can I make this drink ahead of time? It’s best to assemble it just before serving to maintain the texture. However, you can prep the almond gum and sabja seeds in advance.

Enjoy this little slice of summer! Let me know in the comments if you try it and what you think. Happy sipping!