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By Priya Wickramasinghe and Carol Selva Rajah
Published 2005
These tiny black seeds of a type of wild Indian basil are soaked in water until they swell. When soaked, they are surrounded by clear jelly. They have no flavour and are used for texture in drinks like falooda. Buy at Indian food shops.
ยฉ 2005 All rights reserved. Published by Murdoch Books.
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