Firstly take the bel fruit and hit with a rolling pin (belan) all around.
Open apart the hard shell and scoop out the soft pulp with a spoon in a bowl
Add 2 cups of water to soak this mixture for 6 hours or overnight.
Next, mash the pulp with your palms.
Now strain the mashed mixture through a fine sieve, adding about 1 cup of water from time to time while straining.
Add sugar, cardamon powder, rose water and black salt to the collected bel juice and mix very well.
Add lots of ice in a serving glass and pour the juice.
Garnish with a mint sprig and serve chilled.
