Bael Nectar | How to make Bael Nectar

By Namita Tiwari  |  7th Sep 2016  |  
5 from 2 reviews Rate It!
  • Bael Nectar, How to make Bael Nectar
Bael Nectarby Namita Tiwari
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About Bael Nectar Recipe

This recipe is special. It is one of a kind and developed by my Dad. Three bael (wood apple) trees in our orchard fruit profusely in summers. The fruits are lovingly shared with friends and neighbours. After eating plain and making sherbet, remaining fruits are used for making Bael nectar. Bael fruit has immense health benefits and is not available round the year. Sweet pulp of bael consists of carbohydrates, proteins, vitamin C, iron, phosphorous, carotene, thiamin and fiber. Bael is useful in the treatment of digestive and gastrointestinal disorders. Bael nectar or Bael jam is a way of preserving the Bael fruit. A spoonful of Bael nectar with milk tones the stomach, improves digestion and helps in constipation. It is delicious and tastes great on warm buttered toast.

Bael Nectar, a deliciously finger licking recipe to treat your family and friends. This recipe of Bael Nectar by Namita Tiwari will definitely help you in its preparation. The Bael Nectar can be prepared within 20 minutes. The time taken for cooking Bael Nectar is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Bael Nectar step by step. The detailed explanation makes Bael Nectar so simple and easy that even beginners can try it out. The recipe for Bael Nectar can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Bael Nectar from BetterButter.

Bael Nectar

Ingredients to make Bael Nectar

  • 2 cups pulp of ripe bael fruits (wood apple)
  • 2 cups sugar
  • 1/4 cup water
  • Juice of 2 lemons

How to make Bael Nectar

  1. Remove the pulp from the fruits and put it in a bowl. Add 1/4 cup water to it and mash the fruit.
  2. Pass the pulp through a fine sieve. Then remove all the seeds and fibrous strands. Next, add sugar to the sieved pulp and let it rest for an hour.
  3. Add in the lemon juice. Now cook this on a medium flame. Keep stirring the pulp to prevent it from sticking to the bottom of the pan and burning. In an hour's time, the nectar will become thick and reduce to half of it's original volume.
  4. Once it falls from the ladle in blobs, it is done. Then turn off the heat and let it cool.
  5. In the meantime, sterilize the bottles. Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes.
  6. Remove the bottles and their lids from the oven. Fill the nectar in the sterilized bottles while the nectar is hot.

My Tip:

Adjust sugar according to the sweetness of the fruits.

Reviews for Bael Nectar (2)

Sukhmani Bedi2 years ago


Bindiya Sharma2 years ago

how lovely!