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Kohzar Basil Seeds, commonly known as Tokh Malanga or sabja, are tiny dark seeds best known for the soft gel-like coating they develop after soaking. Their mild flavor and distinctive texture make them especially popular in cold drinks, falooda and desserts.
Basil seeds quickly absorb water and swell, forming a soft translucent coating around the seed. This texture is the main reason they are used in beverages and spoonable desserts rather than as a dry snack. Tokh Malanga is best known for the way the seeds swell after soaking and develop a soft gel-like coating.
Soak the required amount in plenty of clean water until fully expanded, then add to sharbat, milk drinks, lemonade, falooda, yogurt or desserts. Drain excess water if the recipe calls for a thicker texture. Soak the required amount in plenty of clean water until fully expanded, then add to sharbat, lemonade, falooda, yogurt or desserts.
Because the texture changes so much after hydration, this product is better suited to drinks and spoonable recipes than dry snacking. Keeping a pouch on hand makes it easy to prepare small batches whenever you want the characteristic soaked-seed texture. That flexibility makes it a practical pantry ingredient when you want to adjust flavor, texture or preparation according to the recipe. For regular use, Basil Seeds (Tokh Malanga) offers a straightforward way to keep a familiar ingredient ready without overcomplicating the meal or snack. It can be measured in small amounts and combined with other pantry ingredients without requiring a complicated preparation.
| Weight | 0.1 kg |
|---|---|
| Dimensions | 16 × 10 × 4 cm |
| Size | 100g, 250g |
| Origin | Pakistan |
| Highlights | High Fiber, Source of Calcium, Source of Iron, Source of Magnesium, Source of Omega-3 |
| Preparation | Raw |
| Typical Nutrition per 100g | Amount |
|---|---|
| Energy | 442 kcal |
| Protein | 14.8 g |
| Total Fat | 13.8 g |
| Carbohydrates | 63.8 g |
| Dietary Fiber | 22.6 g |
| Total Sugars | 0 g |
| Sodium | 20 mg |
Add the seeds to plenty of clean water and allow them to fully expand and develop a soft gel-like coating before serving.
Stir the soaked seeds into sharbat, lemonade, milk drinks and other cold beverages for the familiar Tokh Malanga texture.
Add soaked seeds to falooda, yogurt, puddings and other spoonable desserts. Drain excess soaking water when a thicker texture is preferred.
Discover serving ideas, recipes and practical nutrition guides in the Kohzar Magazine.
Kohzar Basil Seeds (Tokh Malanga)
Good quality and convenient packaging. Easy to use in several meals and drinks.
The seeds looked clean and fresh and were easy to add to breakfast and everyday recipes.
Look for clean, dry seeds with a fresh appearance and no musty smell. After soaking, good edible basil seeds should swell properly when given enough water.
This is basil seed, commonly known as Tokh Malanga or sabja. It is different from chia seed, even though both form a gel when soaked.
That is normal. The outside develops a translucent gel, while the center of the basil seed stays dark.
Soak it in plenty of clean water for about 10–15 minutes, or until the seeds have fully swollen and developed a soft gel-like coating. For more recipes and practical ways to use it, visit Kohzar Magazine: https://kohzar.com/magazine/
Do not use seeds from an open, wet or damaged pack. Keep the parcel and contact Kohzar customer support with photos of the packaging.
