Bel Murabba

Here’s a traditional and effective recipe for Bel Murabba (Wood Apple Preserve) — known for its cooling, digestive, and mildly laxative properties. Made from ripe Bael fruit (also called wood apple), it’s often used in Ayurvedic diets and summer routines.

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Bel Murabba Recipe (Wood Apple Preserve)

Ingredients:

• Ripe Bel fruit – 1 medium to large (about 500–600g)

• Sugar – 300–400g (adjust to taste)

• Water – 2 to 2.5 cups

• Cardamom powder – 1/2 tsp (optional)

• Black salt or rock salt – 1/4 tsp (optional, for balance)

• Lemon juice – 1 tbsp (optional, helps in preservation and flavor)

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🧑‍🍳 Instructions:

1. Break & Scoop the Fruit:

• Crack open the bel fruit using a heavy knife or stone.

• Scoop out the soft, ripe pulp using a spoon. Discard the shell.

2. Soften the Pulp (Optional):

• If the pulp is fibrous or very thick, soak it in 1–1.5 cups of warm water for 20–30 minutes.

• Mash gently with clean hands or a potato masher.

• Strain through a sieve to remove seeds and fiber. You can skip straining if the fruit is already smooth.

3. Make Sugar Syrup:

• In a thick-bottomed pan, add sugar and 2 cups of water.

• Heat gently and stir until sugar dissolves completely.

• Cook until it starts to become slightly sticky (one-thread consistency, if testing).

4. Add Bel Pulp:

• Add the bel pulp to the syrup.

• Stir and simmer for 10–15 minutes until the mixture thickens slightly and the pulp is well blended.

• Add cardamom and black salt if using.

5. Final Touch:

• Add lemon juice, stir, and turn off the heat.

• Let it cool completely.

6. Store:

• Transfer to a clean, dry glass jar.

• It keeps well in the refrigerator for 1–2 months.

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✅ Usage & Health Benefits:

• Take 1–2 spoonfuls in the morning during summer.

• Aids digestion, soothes the gut, and helps manage heat-related issues like acidity or mild constipation.