1. Take a piece of ripened Bael fruit. Smash the fruit against any hard surface such that it breaks into two pieces. Scoop the pulp.
2. Soak the pulp in 4 cups of water for about 2 hours till it swells up fully well.
3. Mash the pulp in water properly and sieve it to remove thick fibres and seeds.
4. Add 4 cups of water and mix well. You can add more water if you wish to make it light.
5. Add some raw sugar or jaggery powder and a pinch of Black Salt (Kaala Namak) to taste.
6. Diabetic persons can avoid raw sugar/ jaggery powder and add Black Salt (Kaala Namak), crushed pepper, cumin seed powder (Bhuna Jeera) and a dash of lemon juice to add to taste.
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