Bael Murabba
Pieces of bael, the hard-shelled wood apple, cooked slowly in sugar syrup into a dark, fragrant bael murabba with a flavour unlike any other preserve.
0 products
No products in this category yet.
You need a hammer, or at least a strong knife, to open a ripe bael. Under that woody shell is an orange, sticky and aromatic pulp, and it is this pulp, cut into chunks and simmered in syrup, that becomes bael murabba.
The tree is familiar in temple courtyards because its three-part leaves are offered to Lord Shiva, and the fruit ripens in the hot months, when bael sharbat is also made in North India. As a preserve it has a deep, slightly smoky sweetness, quite different from the sharp tang of amla.
Pieces can be soft or firm and sometimes carry a few seeds and fibres, which is normal for the fruit. Pick a jar whose ingredient list you are comfortable with and whose label shows a licence number from FSSAI, a manufacturer's name and address and clear dates. Questions about bael and health belong with a qualified practitioner, not a jar.