Bel Phal Ka Murabba | Wood Apple Murabba
Bel Ka Murabba is a traditional Indian preserve made with raw wood apple, sugar syrup,cardamom, black pepper, and lemon juice. The tender bel pieces are simmered ina sweet, aromatic syrup until glossy and flavorful.
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
Allow the Bel Ka Murabba to cool completely before transferring it to an airtight jar. Store it in a clean, dry container and use a dry spoon each time to help maintain its quality.
Tip text
- 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.