Wood Apple Sherbet | Bael ka Sherbet

Wood Apple Sherbet | Bael ka Sherbet

Scoop out the pulp

Roorkee University Buns

These super soft sweet buns are to die for

There are some things which are priceless and we don’t indulge in them often enough. One of them is enjoying an idle afternoon under the sun, some shade, a cooler and some baked goodies to munch on. Picnic is special to me as I have grown up on an overdose of English books and novels, where picnic is a must setting to have.

Wood Apple Sherbet | Bael ka Sherbet

Perfect setting for a picnic with kids playing cricket in the background

It’s no wonder that when I visit my mom, I do try an indulge in this fantasy at least once during the whole stay. This time the cooler was in the form of Wood Apple Sherbet and some goody-goody sweet buns from Roorkee University Bakery. I know it is no longer Roorkee University but IIT-Roorkee but old habits die hard.

Roorkee University Buns

We eat them soaked in loads of cream and milk, till they melt in your mouth with each bite

Wood Apple Sherbet | Bael ka Sherbet

Fresh and cool for that summer heat

My family is an alumni of Roorkee University and hence they have been a regular feature in my household. They are soft and stay fresh for a long time if refrigerated. As a child we have eaten them liberally doused in milk and cream. Heaven!

Roorkee University Buns

We stock them for many days in our refrigerator

Though the overall quality of these buns have reduced drastically over last few years but I still enjoy devouring them probably because of all those childhood memories attached to it.

I have already posted about my love for wood apple sherbet here and here earlier, so you can imagine what a deadly and satisfying combination it is for me.

Wood Apple Sherbet | Bael ka Sherbet

The rich and smooth pulp of wood apple

Wood Apple Sherbet | Bael ka Sherbet

Refreshing with a zing

This time in Wood Apple Sherbet recipe I added a little Shikanji Masala and squeezed few drops of lemon juice for extra zing. Recipe follows.

Wood Apple Sherbet | Bael ka Sherbet

Ingredients

1 medium sized wood apple
3 tablespoons of sugar
3 cups of cold water
1 medium sized lemon (optional)
shikanji masala for taste (optional)

Preparation

1.Bang the wood apple against a hard surface like your floor or a counter top. Just be careful if the surface is fragile and can break with banging. Or alternatively you can use a small hammer to gently tap the wood apple few times till cracks appear. Then pull it apart firmly. Using a spoon scrape the pulp out and soak the pulp in water for 2 hours. The water should be just enough to soak.
2.In a large bowl, take 1 cup water and add sugar, stir to mix well. You can even use use powdered sugar to make it easier to mix sugar. Keep aside.
3.Once the soaked pulp is soft, use your hands to further break it down and mash. Place a strainer on the bowl of sweetend water and pour the pulp on it. Strain well. You may need to squeeze some remaining juices using your hand. Discard the seeds & fibre.
4.Add cold water to this wood apple mixture and dilute according to taste. You can now add lemon juice and shikanji masala as per your preference. I am more for a thick sherbet. Garnish with fresh mint leaves. Serve chilled.

Notes

This is a family recipe.

This recipe is very adaptable, so adjust according to your taste – reduce sweetness, add more salt, or more water, etc.