Homemade Bael Murabba (Wood Apple Preserve): A Delicious and Digestive Treat
50 minutes
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About Homemade Bael Murabba (Wood Apple Preserve): A Delicious and Digestive Treat
Indulge in the exotic sweetness of Bael Murabba, a traditional Indian delicacy crafted from the unique wood apple. This aromatic preserve transforms the firm bael fruit into a tender, flavorful treat that's as delightful as it is healthy.Imagine the warm spices of cinnamon, cloves, and cardamom infusing a rich syrup, perfectly complementing the bael's distinctive taste. Easy-to-follow instructions ensure a perfect batch every time, ready to be savored as a dessert, snack, or a digestive aid.Experience the magic of Bael Murabba and elevate your culinary journey with this treasured Indian recipe.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Bael Fruit
- 2 medium Bael Fruit wood apples
- 1/2 tsp Cinnamon ground
Instructions
- In a wok or large pot, combine the water, cinnamon sticks, cloves, green cardamom pods, and bay leaves. Bring the mixture to a boil over medium-high heat.
- Add the sugar to the boiling water and stir until it dissolves completely. This creates the spiced syrup for the bael murabba.
- Carefully add the bael fruit slices to the boiling syrup. Stir gently to ensure they are coated evenly. Reduce the heat to medium and simmer, stirring frequently to prevent sticking.
- Continue simmering the bael fruit in the syrup until it thickens and the fruit becomes translucent. This indicates that the bael is cooked and the murabba is ready.
- Once the syrup has thickened, stir in the ground cinnamon. This adds a warm, aromatic touch to the final product.
- Remove the bael murabba from the heat and let it cool slightly. Transfer the preserve to a clean, sterilized jar for storage, or serve it immediately.
Recipe Notes
Good To Know
- If your bael fruit is very hard, lightly roast it over an open flame for a few minutes to soften the shell and make it easier to scoop out the pulp.
- For a unique flavor, replace half of the sugar with jaggery for a deep, caramel-like note.
- Allow the murabba to mature for a week at room temperature or in the fridge for enhanced flavor.
- Garnish with chopped pistachios or toasted coconut flakes for a festive presentation.
Expert Tips
- Choose ripe but firm bael fruit for the best flavor and texture.
- Adjust the amount of sugar or jaggery to your preference, keeping in mind that bael fruit can be quite tart.
- Sterilize your jars properly to ensure the murabba stays fresh for longer.
Storage Instructions
- Store the cooled Bael Murabba in a sterilized glass jar.
- It can be kept in the fridge for more than a month.
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Recipe Nutrition
Calories: 155kcalCarbohydrates: 40gSugar: 40g
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4 Comments
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Absolutely wonderful! Can’t wait to make it.
This is amazing! Excited to make it.
Absolutely scrumptious! Thanks for the recipe.
Such a scrumptious dish! Thank you.