Bael Phal Bite

Wood apples are great to cool the stomach. If you want to enjoy the taste year-long, then a murabba is the right option or dried and used in tea, too.

Ingredients
200 g bael phal pulp
300 g hung curd
1/2 tsp green cardamom powder
2 tbsp misri powder (rock sugar)

Method
Take a mixing bowl, add hung curd and bael phal pulp, whisk well, make sure there are no lumps and it gets a nice creamy texture.
Now add misri powder, cardamom powder.
Mix well till it's a smooth mixture.
Take silicon moulds.
Pour the mixture in and keep in the deep freeze for 2-3 hours.

For garnish
1 tbsp hung curd
5 fresh mint leaves
1 bael phal murabba slice
1 tbsp fresh pomegranate seeds

Method
Take bael phal murabba slices. Cut in to two. Cut small brunoise of one slice and medium dices of the other.
Now take a mixing bowl, add hung curd and bael phal murabba burnoise and mix well and keep in the refrigerator.
Demould and rest for one minute, garnish with bael phal murabba dices, fresh mint leaves, cubes of murabba and some fresh pomegranate seeds.
Serve cold with lots of love.