Karnataka Recipes

Belada Hannina Panaka | Bael Fruit Juice

Belada hannina Panaka - slurpy platter-1-3

There’s more to this simple Bael Fruit Juice (Belada Hannina Panaka) than just it being a special drink on Ramanavami (a festival in South India that commemorates the birth of Lord Rama). The numerous health benefits, the medicinal value of this fruit and the wonders it does to the body is unparalleled.  A refreshing, tasty and a simple drink made with 4 ingredients and is perfect for summer as it cools the body naturally.

Belada hannina Panaka - slurpy platter-1-3

Come Summer, salads and fresh fruit juices and juicy fruits make their way into the market and to the kitchen counters and eventually into our tummies. But, much before the modern day juices and smoothies made its way in the recent times, our ancestors exactly knew what is good for our body and how to utilise the seasonal fruits to the maxx. Its amazing to note how they just knew it all and how happy and healthy they were vis-a-vis how we easily get fatigued after a short workout session or a short walk to the supermarket.

Belada hannina Panaka - slurpy platter-1-3

Bael Fruit is also known as wood apple or stone apple, elephant apple in English and is native to India, Srilanka, Indonesia, Thailand and Malaysia (Basically most parts of Southeast Asia). It has numerous health benefits and is known to cool the body and balance the vatha and pitta, the energetic forces of nature, and the functional principles that help us to better understand ourselves, and the world around us.

Belada hannina Panaka - slurpy platter-1-3

They have a hard shell and a soft pulp that is aromatic, sweet and smells like musk ( I love the smell, it is so intoxicating). The hard rind and does not split upon ripening. The woody shell is smooth and green, gray until it is fully ripe when it turns yellow. Inside are 8 to 15 or 20 sections filled with aromatic brown pulp, each section with 6 (8) to 10 (15) flattened-oblong seeds each about 1 cm long, bearing woolly hairs and each enclosed in a sac of adhesive, transparent mucilage that solidifies on drying. When you cut it open , they resemble the lotus seeds.

The reason why these fruits are used primarily in summer is because the extracts of this fruit is known to cool the body immensely and purify the blood. And since Ramanavami falls in during the peak summer days, this fruit along with a glass of buttermilk and Kosambari ( a salad made with cucumber/carrot with soaked lentils and seasoned with mustard and spices with a generous drizzle of lemon juice and a heap of freshly grated coconut) was served as refreshments to those who visited temples and homes in the olden days, it eventually became a practice that was passed on to generations. Panaka means syrup/juice and hence Bael fruit juice became a staple during Summers.

Belada hannina Panaka - slurpy platter-1-3

Talking about the numerous health benefits, Bael fruit is a powerhouse of nutrients, vitamins, and organic compounds, including calcium, phosphorous, fiber, protein, and iron.

It is great for:

  • Digestion
  • Purifies the blood and removes toxins
  • Cures constipation
  • Great for the liver
  • And is known to prevent scurvy

Bael fruit is also eaten raw with salt and pepper, but making this juice is the easiest. Requires just 4 main ingredients and is so very refreshing.

You might also like:
Date and Honey Milkshake

Homemade Falooda

Strawberry Lime Cooler

Belada hannina Panaka - slurpy platter-1-3
Belada Hannina Panaka | Bael Fruit Juice
Refreshing, tasty and simple bael fruit juice (belada hannina panaka) made with 4 ingredients and is perfect for summer as it cools the body naturally. The numerous health benefits, the medicinal value of this fruit and the wonders it does to the body is unparalleled. 
Belada hannina Panaka - slurpy platter-1-3
Belada Hannina Panaka | Bael Fruit Juice
Refreshing, tasty and simple bael fruit juice (belada hannina panaka) made with 4 ingredients and is perfect for summer as it cools the body naturally. The numerous health benefits, the medicinal value of this fruit and the wonders it does to the body is unparalleled. 
Servings Prep Time
8Glasses 15-20Minutes
Servings Prep Time
8Glasses 15-20Minutes
Ingredients
Instructions
  1. Crack open the Bael fruit with the help of a machete or just drop it on a hard surface (stoned surface). Extract the brownish orange hairy like pulp. Mash and add it to wide container and add water.
  2. Now add the jaggery powder and ginger powder (add freshly grated ginger at this point if you don't have dry ginger powder) to the above mixture and soak it for 10-15 minutes until the jaggery dissolves completely and the fruit extracts have been mixed evenly.
  3. Take another container, strain the above mixture and add a pinch of edible camphor, elaichi powder, stir and serve chilled.
Recipe Notes

To know if the bael fruit (wood apple) had ripened or not:

  • Just drop the fruit on ground lightly and if it bounces back it is still not ripe. If it doesn't then it is almost ripe.
  • Another indication to is the smell, once the fruit is ripe inside, it starts to emit a musky smell which indicates that the fruit is ripe enough to use. if you leave it inside for too long and don't use it, the fruit dies within and emits a shallow sound.
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