Making Bael Panna Is Easier Than You Think

Making Bael Panna Is Easier Than You Think

Bael panna is an acquired taste, but in some households, a glass of this cold, refreshing drink is an important nutritional tradition.

Bael, also known as wood apple or Bengal quince, is a fruit that is cultivated throughout the country. Commonly grown in temple gardens, as it is considered a sacred fruit, bael is highly nutritious, and has many health benefits given the high concentration of vitamins and iron present. Making a sherbet is one way to benefit from the goodness of the fruit. Ruchi Shrivastava shares her mother’s recipe for bael panna, which makes for a great summer drink.

Bael Panna recipe | The Goya Journal
Bael Panna Goya Journal

Recipe: Bael Panna

1 ripe bael
1 cup + 2 cups water
Jaggery/sugar as required
Black salt, a pinch (optional
Roasted cumin, a pinch (optional)

Break open the bael and scoop out the pulp.
Add a cup of water to the pulp and strain it through a fine-mesh strainer. Press down on the pulp to completely extract the juice. Discard the seeds and fibre left in the strainer.
Once you have the pulp ready, blitz it in a blender with 2 cups water, black salt and cumin, if using.
If you find that the pulp isn’t sweet enough add sugar or jaggery. You can also add more water to change the consistency.
Serve chilled.

Ruchi Shrivastava is a software engineer in the daytime and a storyteller at home.
Banner image by
Lemon in Ginger.