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Basil seed pudding, quick n

Basil Seed Pudding | No-cook Summer Breakfast Recipe

Rose Pistachio basil seed pudding, a delicious, quick, make ahead, no-cook breakfast recipe for summer. This is a cooling, nutritious and immunity boosting All in one!
5 from 3 votes
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Course: Breakfast, Dessert, Snack
Cuisine: continental, indian cuisine
Keyword: basil seeds, breakfast, chia seeds, sabja
Prep Time: 1 minute
Cook Time: 1 minute
Soaking time: 2 hours
Servings: 3
Calories: 145kcal
Author: Rekha Kakkar


  • 5 tablespoons Basil Seeds
  • 2 tablespoons Tragacanth Gum
  • 2 cups Almond Milk
  • 4 tablespoons Rose syrup
  • 2 tablespoons Pistachio
  • 3-4 mint leaves


  • First you need to soak basil seeds and tragacanth gum/Gond Katira.
  • Soak Gond katira/tragacanth gum in water till it fluffs up. You need to soak it for 3-4 hours in plain water you can also keep it in fridge for 3 days. So soak it any time and use from fridge.
  • Soaking Basil seeds is super quick. These swell up in no time just 10 minutes and they look like tiny pearls and ready to use in drinks, desserts or breakfast puddings as desired.
  • Now to make individual potion first add 3-4 tablespoons of soaked basil seeds in the glass or jar. Next add 4 tablespoons of soaked tragacanth gum and follow it up with rose syrup.
  • Finally top it up all with milk of your choice! You can use coconut milk, almond milk, soy milk or cashew milk for Vegan and dairy-free option or regular milk for non-vegan option.
  • Garnish with pistachio for a beautiful presentation crunch and nutrition.
  • Make it pretty with a mint leaf or basil leaf! Your light refreshing nutritious and delicious summer breakfast on the go is Ready!



Calories: 145kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 84mg | Fiber: 7g | Sugar: 20g | Vitamin A: 345IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 2mg