Bombay crush

Bombay crush

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  • 3 T Tukmuria (or subja) seeds
  • 6 cups cold milk
  • 6-8 scoops of vanilla bean ice-cream
  • 3 T rose syrup

Cooking Instructions

Soak the Tukmuria (or subja) seeds in water for 10 to 15 minutes.

Drain and set aside – the seeds should be spongy in appearance.

Pour the cold milk into a glass jug then whisk in the vanilla bean ice cream.

Stir in the rose syrup, add the Tukmuria seeds, pour into pretty glasses and add a dollop more ice cream to each.

Serve with home-made Turkish Delight and silver dragees.

Cook's note: Tukmuria or subja seeds are available from Indian food shops and mini markets. Read more about these delicious little seeds.

This recipe was created by TASTE reader Kavendree Muthu-Kurten for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.

Kavendree Muthu-Kurten Recipe by: Kavendree Muthu-Kurten
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