Introduction

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is the perfect quick dessert for busy days. It combines creamy custard with fresh fruits for a refreshing treat. If you enjoy creamy desserts, you might also like the Homemade Lemon Custard Cake Recipe or the Old-Fashioned Coconut Cream Pie Recipe.

Ingredients

This creamy, chilled dessert combines the rich sweetness of rabdi with the fresh, juicy burst of seasonal fruits for a quick treat that feels both indulgent and refreshing.

• 1 cup ready-made rabdi (or thick sweetened condensed milk)
• 1 cup mixed fruits (such as bananas, apples, pomegranate seeds, grapes)
• 2 tablespoons custard powder (vanilla flavor)
• 1 cup milk
• 2 tablespoons sugar (adjust to taste)
• ½ teaspoon cardamom powder
• 1 tablespoon chopped nuts (almonds, pistachios)
• A pinch of saffron strands (optional)

Timing

Prep Time	5 minutes
Cook Time	0 minutes
Total Time	5 minutes

Context: This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Fruits

Wash and chop 2 cups of mixed seasonal fruits into small, bite-sized pieces. Use fruits like bananas, apples, mangoes, strawberries, and pomegranate seeds for a colorful mix. Avoid watery fruits like watermelon to prevent the rabdi from becoming runny.

Step 2 — Make the Custard Base

In a bowl, whisk 2 tablespoons of custard powder with ¼ cup of cold milk until smooth and lump-free. Ensure the mixture is thick but pourable—this prevents clumps when you cook it.

Step 3 — Heat the Milk

Pour 2 cups of full-fat milk into a non-stick pan and bring it to a gentle boil over medium heat. Stir occasionally to avoid scorching. Once the milk starts bubbling, reduce the heat to low.

Step 4 — Combine Custard and Milk

Slowly pour the custard slurry into the hot milk while stirring continuously. Cook for 3–4 minutes until the mixture thickens slightly. Do not overcook, or the custard may become too thick upon cooling.

Step 5 — Sweeten the Rabdi

Add 3–4 tablespoons of sugar or honey to the custard base and stir until fully dissolved. Taste and adjust sweetness according to preference. For a richer flavor, you can also add a pinch of cardamom powder.

Step 6 — Cool the Mixture

Remove the pan from heat and let the rabdi cool to room temperature. You can speed up the process by placing the bowl in an ice bath. Do not add fruits while the custard is hot, as they may release water and turn mushy.

Step 7 — Mix in Fruits and Chill

Once cooled, gently fold in the chopped fruits. Refrigerate the Instant Fruit Rabdi for at least 30 minutes to allow the flavors to meld. Chilling also helps the custard set to a creamy, pudding-like consistency.

Step 8 — Garnish and Serve

Before serving, garnish with chopped nuts like almonds or pistachios and a few saffron strands. This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is best enjoyed cold and can be stored in the refrigerator for up to two days.

Nutritional Information

Calories	215 kcal
Protein	6 g
Carbohydrates	32 g
Fat	7 g
Fiber	3 g
Sodium	85 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Custard — Adds more protein and a tangy flavor while keeping the creamy texture.
• Coconut Milk for Dairy Milk — A rich, dairy-free alternative that adds a subtle tropical note.
• Stevia or Monk Fruit for Sugar — Lowers the carb content without sacrificing sweetness.
• Chia Seeds for Creaminess — Helps thicken the rabdi naturally and adds fiber and omega-3s.
• Nut Butters for Flavor Depth — Swirl in almond or cashew butter for extra protein and a nutty richness.
• Fresh Berries for Tropical Fruits — Lowers the overall sugar content and adds a tart, refreshing contrast.
• Unsweetened Cocoa Powder — For a chocolatey twist without added sugar, boosting flavor complexity.
• Vanilla Protein Powder — Mixes in easily to increase protein while enhancing the vanilla custard flavor.

Serving Suggestions

• Pair this Instant Fruit Rabdi with warm Gulab Jamun or Jalebi for a festive dessert platter.
• Serve chilled as a refreshing summer dessert after spicy meals like biryani or butter chicken.
• Perfect for potlucks, kitty parties, or as a quick party dessert that impresses guests without much effort.
• Layer it in tall glasses with crumbled cake or biscuits for an elegant trifle-style presentation.
• Garnish with slivered almonds, pistachios, and a sprinkle of edible rose petals for a restaurant-style finish.
• Pack in small mason jars for a portable, make-ahead dessert for picnics or lunchboxes.

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is wonderfully versatile—enjoy it as a standalone treat, a party centerpiece, or a sweet ending to any meal.

Common Mistakes to Avoid

• Mistake: Using watery fruits like watermelon. Fix: Opt for firm fruits like apples and bananas to prevent a soggy texture.
• Mistake: Overcooking the rabdi base. Fix: Heat just until it thickens slightly to maintain a creamy, not rubbery, consistency.
• Mistake: Adding fruits while the custard is hot. Fix: Let the custard cool completely to keep fruits crisp and fresh.
• Mistake: Skipping the chilling time. Fix: Refrigerate for at least an hour to allow flavors to meld beautifully.
• Mistake: Using low-fat milk for the rabdi. Fix: Full-fat milk ensures a rich, authentic taste and creamy texture.
• Mistake: Over-sweetening the dessert. Fix: Balance sweetness with the natural sugars from ripe fruits.
• Mistake: Cutting fruits too far in advance. Fix: Chop fruits just before mixing to avoid browning and sogginess.
• Mistake: Not adjusting custard powder consistency. Fix: Mix powder with a little cold milk first to prevent lumps in your Instant Fruit Rabdi.
• Mistake: Stirring the rabdi too vigorously. Fix: Gently fold to maintain a light, airy texture in your Custard Fruit Salad.
• Mistake: Ignoring fruit combinations. Fix: Pair complementary flavors like mango and strawberry for a balanced taste.

Storing Tips

• Fridge: Store your Instant Fruit Rabdi in an airtight container in the refrigerator for up to 2 days. The fruits may release water over time, so consume it fresh for the best texture.
• Freezer: Freezing is not recommended for this Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe, as the high water content in the fruits and dairy will cause ice crystals to form, resulting in a mushy and separated texture upon thawing.
• Reheat: This dessert is intended to be served chilled. Do not reheat it, as warming the custard and fruit mixture can cause the dairy to curdle and the fruits to become overly soft and warm, which is a food safety risk if left in the temperature danger zone (40°F to 140°F).

For optimal food safety and quality, always keep your prepared Instant Fruit Rabdi refrigerated until ready to serve and discard any leftovers that have been left at room temperature for more than 2 hours.

Conclusion

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is the perfect quick dessert for any occasion. Give it a try and share your experience in the comments below! For another easy dessert, try this Make Ahead Apple Pie Filling Freezer Recipe – Saving this.

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FAQs

Can I make this Instant Fruit Rabdi in Minutes! Custard Fruit Salad ahead of time?

Yes, you can prepare it a few hours in advance. Keep it refrigerated until serving to maintain freshness. This makes the Instant Fruit Rabdi in Minutes! Custard Fruit Salad perfect for parties.

What fruits work best in this custard fruit salad?

Use firm, non-watery fruits like apples, bananas, grapes, and pomegranate. Avoid juicy fruits like watermelon to prevent the rabdi from becoming runny. Chop all fruits into small, uniform pieces.

How can I adjust the sweetness of the rabdi?

You can control the sweetness by adjusting the sugar in the custard or rabdi base. Taste the mixture before adding fruits and add more sweetener if needed. Using naturally sweet fruits also helps balance the flavor.