Rinse bael with water and break the outer shell with the help of a metal pestle.

Using a spoon, scoop all the pulp out and place it in a bowl.

Mash the pulp with the back of a spoon or you can use your fingers if you like. Make sure there are no large lumps.

Pour 1 cup water and give it a good mix. Check if there are any lumps left. If so, mash them well.

Then pour more water and mix again.

Place a strainer over a large bowl. Pour the bael and water mixture into the strainer. Strain it well.

Then pour the remaining water over the leftover pulp in the strainer. Using a spatula or spoon strain it well.

Discard the remaining pulp.

To the strained bael mixture, add curd/yoghurt, sugar and salt. Whisk well.

Add ice cubes in the serving glasses, pour bael sherbet and serve chilled.