In the summer season, it is always good to eat some things which provide coolness to the body. There is always a risk of heat stroke due to extreme heat. In such a situation, consumption of wood apple is beneficial, and wood apple jam is really very beneficial and tasty. Especially when it is made from jaggery. So, let us know the recipe of making Bael Murabba (jaggery) in an easy way.
Material
Ripe Bael – 1 big
Jaggery – 400–500 grams (as per taste)
Water – 2–3 cups
Cardamom powder – ½ tsp
Black pepper powder – 1 pinch
Lemon juice – 1 tsp (to balance taste)
Method
- First of all, break the vine and take out its pulp. Separate the seeds. Put pulp and water in a vessel and boil for 8-10 minutes so that it becomes soft.
- Mash the boiled pulp and filter it so that the fibers and seeds are separated. Now add jaggery to this pulp and cook on medium flame. Keep stirring continuously.
- Cook the mixture until it becomes thick and sticky (marmalade-like consistency).
- Finally add cardamom powder and (if desired) black pepper. Add lemon juice and mix. When it cools down, fill it in a clean glass bottle.
advantages
- Strengthens digestion power.
- Helps in protection from heat stroke.
- Provides relief from stomach heat and constipation.
- Having jaggery makes it more healthy.
