Thursday, July 30, 2015
BEL SYRUP -BEL KA SHARBAT
500 gms (Maredu) Dried Bael fruit
Pinch Citric Acid
2 kg sugar
4 L Water
1/2 tsp Black salt
1/2 tsp Roasted cumin powder
Ice cubes - as required
Lemon Juice to taste
Wash dried Bael fruit thoroughly. Soak them in 4 liters of water for 12 hours . the liquid will turns a dark color.
Next day morning, boil them along with the soaked water till it reduces to half of its original quantity. Strain the liquid with a double layered cheesecloth so that no particles trickle down. Pour the strained liquid into another heavy bottomed vessel.
To this liquid, the sugar and heat it till it turns slightly thick and sticky, approx 15 - 20 mts on low medium flame. Do not over boil it. Cool completely and keep aside
If you want to preserve the syrup, add a pinch of citric acid and mix. You can keep in the fridge for 2 to 3 weeks.
BEL KA SHARBAT
pour 3-4 heaped tablespoons of the Bel syrup into a tall glass, add 1 1/4 tbsps of lemon juice and pour chilled water. Add ice cubes and serve. ( if you want add roasted cumin powder and black salt and mix well)
pour 3-4 heaped tablespoons of the Bel syrup into a tall glass, add 1 1/4 tbsps of lemon juice and pour soda to the brim. Add ice cubes and serve.