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A crocodile has made herself pregnant in what is believed by scientists to be a world first. The crocodile at the Costa Rica zoo created a foetus that was 99.9 per cent genetically identical to itself, often known as a "virgin birth." This process typically does not occur with crocodiles but with other species such as birds, lizards, snakes, fish and sharks. Sign up to our free Indy100 weekly newsletter Scientists believe this kind of solo reproduction could be traced back to the dinosaurs, as they suggest the species may have also been capable of this rare method. The latest study was published on Wednesday (June 7) in the Royal Society journal, Biology Letters. Back in January 2018, an egg was laid by an 18-year-old female American crocodile in Parque Reptilania, the BBC reported. The fully formed foetus did not hatch however and was stillborn. Researchers from Virginia Polytechnic Institute and State University, say this is the "first documentation" of this kind of reproduction in this species. Dr Warren Booth who has studied virgin births (parthenogenesis) for 11 years theorised that this reproduction method has not been seen in crocodiles because weren't looking out for this happening. ''There was a big increase in reports of parthenogenesis when people started keeping pet snakes. But your average reptile keeper doesn't keep a crocodile," he noted to the BBC. "This new evidence offers tantalizing insights into the possible reproductive capabilities of extinct archosaurian relatives of crocodilians, notably the Pterosauria and Dinosauria," experts said in the study. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Ivan Glasenberg is nearing a deal to buy storied Italian bicycle maker Cicli Pinarello Srl, according to people

The Federal Aviation Administration delayed flights into New York and Newark, New Jersey, and it briefly halted flights bound for Philadelphia International Airport and New York's LaGuardia airport, as smoke from Canadian wildfires continues to spread across the northeastern United States.

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The US Agency for International Development suspended food aid to Ethiopia after an investigation showed supplies from international

The owner of Kay Jewelers and Zales slashed its outlook for the remainder of the fiscal year as

British colonial rule may have divided up India, Pakistan and Bangladesh, but we are all united in our love of falooda – a rose-tinted milkshake textured with bubbly basil seeds and noodles,” says Ravinder Bhogal. Faloodas come in many flavours, but her favourite is “the original and the best – rooh afza, make a thick concentrated floral syrup that turns milk Barbie pink”. The syrup can be easily found in Indian and Pakistani supermarkets. “Here, inspired by my friend Ravneet Gill’s excellent Rasmalai Cake, I have used rooh afza-flavoured milk to make a sort of tres leches cake. If you can’t find basil seeds, use chia seeds, which have a similar tapioca-like texture when hydrated.” Strawberry falooda milk cake Ingredients: 225g plain flour 1 tsp baking powder ½ tsp salt 5 eggs 175g caster sugar 1 tsp rosewater 115g unsalted butter, melted, plus extra for greasing For the falooda milk: 50ml rooh afza 200g condensed milk 250ml whole milk 300ml double cream For the topping: 300g strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml double cream Dried rose petals, for sprinkling Crushed pistachios, for sprinkling Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4 and lightly grease a three-litre (33 × 23cm) baking dish with butter. 2. In a jug or bowl, whisk together all the ingredients for the falooda milk and leave in the fridge to chill till required. 3. Sift the flour, baking powder and salt into a bowl. Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about seven minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Fold in the flour mixture and rosewater, then fold in the melted butter. Spoon into the baking dish, smooth the top and bake for 30-35 minutes until golden brown, and a skewer inserted into the cake comes out clean. 4. When you remove the cake from the oven, prick it all over with a skewer and keep warm. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. 5. To serve, mix together the strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft, rumpled bedsheet texture. Spread the cream over the surface of the cake and then spoon the strawberries over the cake. Top with rose petals and crushed pistachios. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness

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Chow Tai Fook Jewellery Group Ltd., one of the world’s largest jewelry retailers by market value, is dialing