By Shreya Sarpal
March 22, 2026
Wood apple juice recipe turns the dense pulp of bael fruit into a chilled drink balanced with jaggery and roasted cumin, giving the glass a sweet-tangy edge and a thick, pulpy texture.
1 wood apple (bael), cracked open 2 cups chilled water 3 tbsp grated jaggery ¼ tsp black salt ½ tsp roasted cumin powder Ice cubes as required
Scoop the sticky bael pulp from the shell into a bowl and press it gently with a spoon.
Pour in chilled water gradually while mixing so the pulp loosens.
Strain through a sieve, pressing firmly to extract the juice.
Add grated jaggery, black salt, and roasted cumin powder and stir until dissolved.
Drop in ice cubes and serve immediately in a tall glass.