Babri treish tops as popular drink for Kashmiris in Ramadhan

Babri treish tops as popular drink for Kashmiris in Ramadhan

Srinagar: Keeping one’s body hydrated is a priority for everyone in the month of fasting.
For the purpose, in Kashmir, the drink prepared from Babri Beoul (basil seeds) is most popular among people as it acts as an amazing coolant while its health benefits come as a bonus.
Babri Beoul or ‘sabja’ or ‘tukmaria seeds’, which are black in colour, are collected from the sweet basil plants traditionally planted in Kashmir. The seeds are soaked in water, mixed with milk and taken as the Babri tresh.
There is a myth that the basil seed is called Babri Beoul in Kashmiri because it was introduced by Mughal Emperor Babur. However, there is no historic basis of to claim.
Noted historian Zareef Ahmad Zareef told Kashmir Reader that the Babri Beoul plant has been cultivated in Kashmir traditionally and has no connection with Babur as such.
However, he said, Mughal rulers had popularised ‘Kand Sharbat’ in Kashmir in which he would mix basil seeds.
“Mughal rulers were fond of Kand Sharbat which they would take during parties, anniversaries and other big occasions. Gradually it became popular among common man also,” Zarief said.
The drink is also locally known as kan sharabat, a derivative of its Persian name, Kand Sharbat,
It is a popular beverage in the valley during Ramadan.
The preparation usually requires whole day as the basil seeds must be soaked in a bowl of water for one day or three to four hours at least. Later, other ingredients including milk, green elaichi or cardamoms, sugar and coconut pieces are added to make it energetic and refreshing.
It can be refrigerated before serving in the evening to break fasts in Ramadhan.
People usually take this drink for its amazing health benefits like weight loss, decreases body heat, controls diabetes, relieving constipation and treating acidity.
If used other than the drink, basil seeds help in treating skin burn and skin and hair loss.