bel ka sharbat recipe | bael sharbat recipe | cooling wood apple drink recipe

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bel ka sharbat recipe

bel ka sharbat recipe - a summer cooling drink made from bel fruit also known as bengal quince or stone apple or wood apple.

5 from 1 vote
total time:
25minutes

bel ka sharbat recipe with step by step photos – a summer cooling drink is this bel ka sherbet. bel fruit is also known as bengal quince, stone apple or wood apple. these round shaped hard skinned fruits have a mushy and soft pulp within. the aroma is like a peachy aroma. the taste is sweetish sour. read more about bael fruit here on wikipedia.

bel ka sharbat recipe

bael tree along with bael fruit and bel leaves are considered sacred. bael leaves are offered to lord shiva. i have a small bael shrub growing in my balcony garden. at times, i offer the bael leaves from this shrub to the shivling which i have kept in the sacred space of my home.

bael has a lot of health benefits. it helps in digestion and helpful in getting rid of ulcers and constipation. it also helps in blood purification. its also cooling for the body. read more here.

few more traditional cooling beverages are thandai, neer mor (spiced buttermilk), panakamthandaijigarthanda, nannari syrup, sattu sherbet. gond ka sherbet and aam ka panna recipe.

to prepare the sharbat, you will need ripe bel fruits. the pulp is removed and then mashed. the mixture is strained and then sugar or jaggery is added.

serve bel ka sharbat as a cooling drink. the remaining sherbet you can refrigerate and consume within a few hours.

if you are looking for more indian drinks then do check mango lassi, chaas, namkeen sattu, sweet lassi, cold coffee and mango mastani recipe.

bel ka sharbat recipe card below:

bel ka sharbat recipe
5 from 1 vote
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bel ka sharbat recipe

bel ka sharbat recipe - a summer cooling drink made from bel fruit also known as bengal quince or stone apple or wood apple.
course beverages & drinks
cuisine north indian
prep time 25 minutes
total time 25 minutes
author dassana amit

ingredients (1 cup = 250 ml)

  • 3 small to medium sized bel fruit (bengal quince or stone apple or wood apple)
  • 3 to 3.5 cups chilled water
  • 12 tablespoons jaggery or add as required
  • teaspoon cardamom powder (choti elaichi powder)
  • teaspoon of roasted cumin powder (bhuna jeera powder)
  • 2 pinches black salt

how to make bel ka sharbat recipe

  1. first take the bel fruits and with a rolling pin (belan) hit all around. for this recipe i have used 3 medium sized bel fruits.

  2. you will see the outer hard shell cracking. open the hard shell and you will see a brown colored pulp.

  3. with a spoon scoop out the soft pulp.

  4. add the scooped soft pulp in a bowl.

  5. then add 1 cup water.

  6. soak this mixture for 20 minutes.

  7. after 20 minutes, with a veggie masher, mash the pulp. mash very well.

  8. then using a strainer, strain the mashed mixture in parts. also overall add about ½ to ¾ cup water while straining.

  9. with a spoon stir so that the mixture is strained well.

  10. once the mixture is strained, then add 12 tablespoons jaggery. you can also add sugar. both jaggery and water can be adjusted as per your requirements.

  11. then add roasted cumin powder, cardamon powder and 2 pinches of black salt.

  12. mix very well.

  13. pour in glasses and serve bel sherbet. you can make the bel sherbet thin or thick by adding more or less water.

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how to make bel ka sherbet recipe:

1. first take the bel fruits and with a rolling pin (belan) hit all around it. for this recipe i have used 2 small and 1 medium sized bel fruits.

bel fruit for bel ka sherbet recipe

2. you will see the outer hard shell cracking. open the hard shell and you will see a light brown colored pulp.

bel fruit for bel ka sherbet recipe

3. with a spoon, scoop out the soft pulp.

bel fruit for bel ka sherbet recipe

4. add the scooped soft pulp in a bowl or pan.

bel fruit for bel ka sherbet recipe

5. then add 1 cup chilled water. mix and then soak this mixture for 20 minutes.

bel fruit for bel ka sherbet recipe

6. after 20 minutes, with a veggie masher, mash the pulp.

making bel ka sherbet recipe

7. mash very well.

making bel ka sherbet recipe

8. then using a strainer, strain the mashed mixture in parts. do not use a fine strainer.

making bel ka sherbet recipe

9. with a spoon stir so that the mixture is strained well.

making bel ka sherbet recipe

10. while straining, add water also. overall add about ½ to ¾ cup water while straining.

preparing bel ka sherbet recipe

11. continue to stir with a spoon so that the fine pulp is extracted and the seeds and coarse fibres are kept behind.

preparing bel ka sherbet recipe

12. this is what remains after the pulp is strained well – seeds and some coarse fibres.

making bel ka sherbet recipe

13. here is the strained bel pulp.

preparing bel ka sherbet recipe

14. now add 12 tablespoons jaggery. you can also add sugar. both jaggery and water can be adjusted as per your requirements.

preparing bel ka sherbet recipe

15. then add ⅓ teaspoon roasted cumin powder (bhuna jeera powder).

preparing bel ka sherbet recipe

16. next add ⅓ teaspoon cardamon powder and 2 pinches of black salt.

preparing bel ka sherbet recipe

17. mix very well.

preparing bel ka sherbet recipe

18. pour in glasses and serve bel ka sherbet. you can make the bel sherbet thin or thick by adding more or less water.

bel ka sharbat

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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6 comments/reviews

  1. Hi Dassana! I have posted the links second time but …it was an article in livemint newspaper.u can try searching under livemint matla undhiyu
    “smoky-slowcooked-feast-Gujarati-style”

    • thanks a lot meveera. i will search with these words. thanks again.

  2. hi Dassana! I hope u’ve received the links regarding the matli undhiyu

    • meveera, i have not received the links. you can try once more pasting it in the comment.

  3. hi dassana! this is very informative.as it is only available during diwali over here i tend to prepare chutney from it for matli undhiyu.it’s pulp freezes well for 3-4 mths.but now i’ve a new sharbat recipe to look forward to.thanks.

    • thanks meveera for sharing the info. i am aware of bel ki chutney. what is matli undhiyu? is it undhiyu prepared in earthern pots? i did not know that pulp can be freezed. will try freezing it.

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