Bael or “Bengal quince” is one of the most delicious fruits common in India and in south east Asia. Bael is a summer fruit but it is available almost round the year. Wood apple looks like small coconuts with hard shell. The raw fruit looks like greenish grey while the woody exterior turns yellow upon ripening and the interior has aromatic beautiful bright orange pulp with small seeds, it smells like roses and tastes like marmalade made, in part, with citrus and in part, with tamarind.
Bael fruit is very beneficial fruit rich in Vit C, Vit A, VitB1 and B2, potassium, carbohydrate, calcium, proteins, minerals, dietary fibres, provides you with many nutrients and also helps to cure many diseases. Bael fruit is best for all digestive problem that have anti-bacterial, anti-fungal properties and all kind of tummy related disorders like constipation, irritable bowel syndrome or gastric, stomach ulcers, severe acidity, diarrhoea and cholera and so on. It also helps to maintain high blood pressure, cure anaemia, asthma and so on.
Bael fruit is used to make candy, toffee, pulp powder. In Bengal bael fruit is used to make sharbat, jams, jellies, preserve, pudding, murabba, ice cream and so on.
Bael sharbat is a cooling, refreshing, highly nutritious drink during hot summer. Bael sharbat makes for a great breakfast smoothie. Bela panna in Odisha is made with fresh cheese (chena), milk, water, banana, sugar and crushed black pepper and ice. In Bengal mostly simple less spicy & sweet bael ka sharbat is preferred. But I personally prefer the sharbat sweet and little bit spicy. Let’s make bael sharbat,
Ingredients
1 no. bael fruit (wood apple or stone apple)
1 litre water
½ tsp roasted cumin powder
½ tsp black salt
4 tbsp powdered sugar
Ice cubes
Preparation
To prepare a refreshing Wood Apple Sharbat, begin by breaking open the wood apple using a rolling pin. Scoop out the pulp and mash the pulp using water and remove the seeds and fibrous parts.
Now strain the sharbat mixture by pressing it through a spoon against the strainer, ensuring all the pulp is extracted, leaving behind any large fibres and any remaining seeds.
In a jug add ice cubes, strained Sharbat mixture, black salt, roasted cumin powder and powder sugar and stir the mixture thoroughly to blend the ingredients.
Your wood apple sharbat is now ready! Serve it chilled and enjoy this cooling and revitalizing drink on a hot day.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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