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The present investigation comprised three sets of experiment. The results of first experiment showed that bael fruit contains good amount of vitamin C, total soluble solids, sugars, total phenols and total pectic substances whereas, aloe vera gel contains good amount of total phenols and vitamin C and fair amount of total soluble solids, acidity, total pectic substances and sugars. Under second experiment the result revealed that T4 was found best for the preparation of RTS and squash however, T3 was found best for the preparation of syrup. In third and last experiment storability of products were studied and observed that total soluble solids, acidity, reducing sugar, total sugar and browning of RTS, squash and syrup prepared from bael pulp and aloevera gel increased, while vitamin C, non-reducing sugar and organoleptic quality of these products decreased during storage period. Further, the RTS could be stored for three months with acceptable quality whereas both squash and syrup were found to be acceptable up to five months, when stored under ambient conditions.