4 Serves
87 Mins
Crack open the hard shell of the Bel fruit using a heavy tool and scoop out the pulp into a bowl.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
65 µg / 400 µgCalcium
89 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
360 mg / 4,700 mgSodium
10 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Soak the pulp in water for about 45 minutes to soften it, then mash it thoroughly with your hands or a potato masher.
Strain the mixture through a muslin cloth into a clean container to remove seeds and fibers, pressing firmly to extract all the juice.
Stir in the jaggery until completely dissolved, then serve the drink chilled or at room temperature.
9
g47
g11
g
