Volume I · Jun 4

Bael Sharbat (Ganga Dussehra)

Name: Bael Sharbat (Ganga Dussehra)
Yield: 4 servings
Ingredients: Bael (wood apple) pulp — pulp of 1 medium fruit (200 g); Water — 3⅓ cups (800 ml); Jaggery (gur) — ⅓ cup grated (50 g); Green cardamom — ⅛ tsp (0.5 g); Rock salt (sendha namak) — pinch black salt (0.5 g)

JuneEvening · Drink

Serves: 4
Portion: 200 ml
Time: Soak 30 min · 15 min
Texture: Pulpy liquid
Season: Spring–summerJune
Dosha: Vata
Pitta
Kapha
Cooling; soothes the gut

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Bael (wood apple) pulp	pulp of 1 medium fruit	200 g	1000 g
Water	3⅓ cups	800 ml	4000 ml
Jaggery (gur)	⅓ cup grated	50 g	250 g
Green cardamom	⅛ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	pinch black salt	0.5 g	2.5 g

Method

How to cook it

Step 1: Crack the bael and scoop out the pulp.
Step 2: Soak in 400 ml water for 30 minutes; mash with clean hands.
Step 3: Strain through a coarse sieve, pressing well; discard seeds and fibre.
Step 4: Add remaining water, jaggery, cardamom and black salt; serve at room temperature.