Quarantine cooking: Saved by the ‘bael’


Bael Fruit Jelly 


Bael fruit pulp    60 gms

Water   500 ml

Sugar     100 gms

Agar agar             5 gms

White sesame seeds (for garnish)            1 gms

Mint sprigs (for garnish)                2 nos


Step 1: Cut open the bael into halves, scoop out the pulp and pass through a strainer, to obtain a smooth


Step 2: Boil the water with sugar and the bael pulp. Thicken the same with agar agar.

Step 3: Pour into a dish and allow to cool. Set to chill in a refrigerator.

Step 4: Cut into individual pieces. Serve with a garnish of sesame seeds and mint sprigs.

Step 5: Serve chilled.

CHEF’S TIP: The bael fruit (commonly known as wood apple in English) is commonly spotted in the market during these months. The fruit is rich in Vitamin C and is known to have medicinal properties.

By Sandip Madkaikar, faculty chef, VM Salgaocar Institute of International Hospitality Education (VMSIIHE)

Bael Fruit and Coffee Mousse


Bael pulp             60 gms

Condensed milk               30 gms

Whipped cream                200 ml

Instant coffee   6 gms


Step 1: Combine bael pulp and condensed milk together using a spatula and refrigerate.

Step 2: Whip the cream to a stiff peak, and fold in with the pulp mixture and 5 grams instant coffee.

Step 3: Pipe into a clean, halved shell of the wood apple (bael). And garnish with a mint sprig and coffee dust.

Step 4: Serve chilled.