Bel ka Murabba is a traditional Indian preserve made from the wood apple or stone apple raw bel fruit. This unique recipe not only provides a delicious treat but also offers numerous health benefits, especially during the summer months. Bel fruit is known for its cooling properties and is packed with Vitamin C, iron and other essential nutrients that aids digestion and help detoxify the liver. My Aai used to make this Murabba, and today, I am exited to share her recipe with you.
Let’s make this sweet and tangy delight that will leave you refreshed and energized.
- Easy traditional homemade murabba recipe
- Made with raw bel and simple pantry ingredients
- Sweet, aromatic, and mildly spiced
- Bel pieces become tender and glossy after cooking
- Cardamom and black pepper add a lovely flavor
- Can be stored in a clean airtight jar
- Delicious as a sweet accompaniment with Indian meals
Do visit my other Sweet Recipes from my blog with this post on Chawal ka meetha dosa recipe. It includes Authentic Ukdiche Modak Recipe , Quick Coconut Burfi – Ready in Just 2 Minutes! , Kheer Mohan recipe , Rajbhog and Kala Jamun , Rava besan ke ladoo , Seviyan ki kheer | Vermicelli Kheer further, do check my other recipes collection
- Raw wood apple / Bel phal – 2
- Sugar – 400 gm
- Water – 1/2 cup
- Cardamom – 2 pods
- Turmeric powder – 1/8 tsp
- Black pepper powder – 1/8 tsp
- Lemon juice – 1/2 tsp
Step 1: Prepare the Bel
- Raw bel has a very hard outer shell, so carefully cut each fruit in half using a sturdy knife.
- Remove the hard outer skin and take out the fruit pulp.
- Cut the bel into desired-sized pieces and remove the seeds as much as possible.
Step 2: Wash the Bel Pieces
- Wash the bel pieces thoroughly with water to remove excess stickiness from the fruit.
- Drain well and keep them aside
Step 3: Boil the Bel Pieces
- Heat enough water in a pan and add a pinch of salt.
- Once the water comes to a boil, add the prepared bel pieces.
- Cook for about 10 minutes, or until the pieces become slightly tender but still hold their shape.
- Do not overcook them, as the pieces may become too soft and break while cooking in the syrup.
- Drain the boiled bel pieces and set them aside.
Step 4: Prepare the Sugar Syrup
- In the same pan, add 400 g sugar and ½ cup water.
- Cook over medium heat, stirring occasionally, until the sugar dissolves completely.
- Continue cooking until the syrup reaches a one-string consistency.
Step 5: Add the Spices
- Once the sugar syrup reaches the desired consistency, add: Cardamom – 2 pods Turmeric powder – 1/8 tsp, Black pepper powder – 1/8 tsp, Lemon juice – 1/2 tsp. Mix gently and cook for another minute.
- The lemon juice helps prevent the sugar syrup from crystallizing and adds a slight tang to balance the sweetness.
Step 6: Add the Bel Pieces
- Gently add the boiled bel pieces to the sugar syrup.
- Stir carefully so the pieces do not break.
- Make sure all the bel pieces are coated evenly with the syrup.
Step 7: Cook the Murabba
- Reduce the heat to low.
- Let the bel pieces simmer in the sugar syrup for about 15–20 minutes.
- Stir occasionally and gently so the pieces absorb the syrup without breaking.
- As the murabba cooks, the bel pieces will become glossy and flavorful.
Step 8: Cool and Store
- Once the bel murabba is cooked, turn off the heat.
- Allow it to cool completely to room temperature.
- Transfer the murabba to a clean, dry, airtight glass jar.
- Store Bel Ka Murabba in a clean, dry, airtight glass jar. Refrigerate for longer freshness and use a clean, dry spoon each time. Homemade murabba is best consumed within 2–3 months when refrigerated. If stored at room temperature, keep it in a cool, dry place away from direct sunlight and moisture.
Bel Ka Murabba can be enjoyed in several ways:
- Serve a small portion as a sweet accompaniment with an Indian meal.
- Enjoy it as a traditional sweet preserve.
- Serve it with roti or paratha.
- Enjoy it on its own as a sweet treat.
- The bel fruit has a hard shell, so be extra cautions while cutting and peeling it.
- You can replace sugar with mishri (crystallization sugar) for a healthier alternatives.
- Make sure the jar is completely dry before storing the murabba to avoid spoilage.
- Enjoy a piece of this murabaa during hot summer days or mix it with water to make a refreshing drink.
This Bel Ka Murabba is a perfect summer treat that not only satisfies your sweet cravings but also provides several health benefits. Try this recipe and enjoy the flavors of this cooling and nutritious preserve.
Bel Phal Ka Murabba | Wood Apple Murabba
Ingredients
- 2 nos Raw wood apple / Bel phal
- 400 gm Sugar
- 1/2 cup Water
- 2 pods Cardamom
- 1/8 tsp Turmeric powder
- 1/8 tsp Black pepper powder
- 1/2 tsp Lemon juice
Instructions
- Firstly, take two raw wood apple (bel phal) and carefully cut them in half as they have a tough outer shell. Now peel off the hard skin.
- After peeling, slice the bel fruit into desired pieces and remove the seeds.
- Next wash the pieces thoroughly to remove the stickiness from the fruit.
- Now in a pan, heat water and add a pinch of salt. Once the water boils, add the bel fruit pieces and cook for around 10 minutes.
- Drain the water and set the boiled fruit aside.
- In the same pan, add 400 gm of sugar and 1/2 cup water. Cook until the sugar dissolves completely.
- Now add the cardamom pods, turmeric powder, black pepper powder and lemon juice to the syrup. Cook the syrup until it reaches a one-thread consistency.
- Gently add the boiled bel fruit pieces into the sugar syrup. Stir carefully to avoid breaking the pieces.
- Now let the fruit simmer in the syrup on low heat for 15 -20minutes, stirring occasionally. Once the murabba has cooked, turn off the flame and let itcool to reoom temperature.
- Transfer the murabba to a clean, airtight jar. You can storeit in the fridge or at room temperature.
- Store Bel Ka Murabba in a clean, dry, airtight glass jar. Refrigerate for longer freshness and use a clean, dry spoon each time. Homemade murabba is best consumed within 2–3 months when refrigerated. If stored at room temperature, keep it in a cool, dry place away from direct sunlight and moisture.
Video
Notes
- Choose firm, raw bel for the best texture.
- Do not overboil the bel pieces; they should remain firm enough to hold their shape.
- Handle the bel pieces gently after adding them to the sugar syrup.
- Cook the murabba on low heat so the pieces absorb the syrup evenly.
- Make sure the storage jar is completely clean and dry.
- Always use a clean, dry spoon when serving the murabba.
Bel Ka Murabba is a traditional Indian preserve made by cooking raw wood apple pieces in a spiced sugar syrup.
For this recipe, raw or unripe bel is preferred because it has a firm texture and holds its shape better during cooking.
The syrup should reach a one-string consistency. When a small amount of cooled syrup is pressed between your thumb and finger, it should form a thin single thread.
The bel may have been overcooked during the initial boiling stage or stirred too vigorously while cooking in the syrup. Boil only until slightly tender and handle the pieces gently.
Yes. Black pepper adds a mild warmth to the murabba, but you can reduce it or omit it according to your taste.
Store the cooled murabba in a clean, dry, airtight glass jar. Refrigeration is a good option for longer storage.
