Bael fruit is one of its kind.
Bael ka Sharbat / Squash … our traditional drink to beat the heat is simply amazing.
The fruit is also held in high esteem in Hindu mythology. The leaves and fruit are offered to Lord Shiva as part of offerings to the deity (Remember during Shivratri).
Hard as wood from the outside with only pulp inside.
During my childhood, I remember, apart from having its sharbat, we even used to eat the pulp (Though a very messy thing to eat)
No knife used. Just break it, grab a handful of it and into the mouth.
Yes, don’t try to cut it. Infact, break it. Just the way you break a coconut.
And then, take out the pulp, using a spoon or best is your hands.
Bael is a native fruit of the Indian sub-continent. It is known by different local and vernacular names in various parts of the sub-continent – bel, beli, belache, bilva, bengal quince, wood apple, stone apple, japanese bitter orange etc.
To enjoy it fully, one should check if the fruit is ready for consumption. The outer layer is very hard. A ripe fruit is greenish brown. If you drop it, it doesn’t roll. While if it is raw, it would.
The Bael fruit has immense health and medicinal benefits for the body – these include relief from constipation, indigestion, diarrhea, peptic ulcers, piles, diabetics etc. Its nutrition value consists of protein, fat, carbohydrates, fibre, calcium, Iron and Phosphorus.
Either you go out in sun or come back home in the sunny afternoon, Bael Sherbet gives you instant relief, as it not only quench your thirst but it cools your entire body system. It is said to protect you from hot and dry summer winds (loo).
Making Bael ka Sharbat is very easy.
Break the fruit, scoop out the entire pulp.
Now, add some water in the pulp and leave it for some time, like an hour or so. Then rub vigorously with hands to extract the juice, strain it. Sugar is then added and chilled in refrigerator. Earlier, I used to do it with hands but have now started using blender. Works equally good, in fact better.
I don’t add much water while making it. Keep it little thick only and dilute it at the time of serving. This is done just with the purpose of storing more quantity in less space. If you wish you can make it of ready to drink consistency and then store.
Remains good in refrigerator for 4-5 days.
I normally add boora (finely grained sugar) to it and not sugar.
At the time of serving, just mix in some lemon juice and drop few ice cubes. Tastes awesome. Lemon juice gives a very nice flavour to the otherwise all sweet squash/ sherbet.
No boiling… No cooking… No salt… No Cumin Powder…
How to Make Bael ka Sharbat
- Take the Bael, wash it properly.
- Break it like you break a coconut.
- Scoop out the pulp using a spoon/ladle.
- Put the pulp in a vessel.
- Add some water, enough to cover it fully. Leave it for an hour or so.
- Put this in blender and run the blender for few seconds, say 10 to 12 seconds.
- Strain it in a colander.
- Add powdered sugar as per your taste.
- Chill in refrigerator.
- At the time of serving. dilute it by adding water.
- Add few drops of lemon juice, drop in ice cubes.
- Serve with warm smile.
- Quantity of sugar will depend on the sweetness of bael and your needs as well.
- You can add normal sugar also, only that it will take some time to dissolve.
Stay Cool….Stay Healthy….
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