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 seasonal fruits for a refreshing treat that requires no cooking. If you enjoy creamy desserts, you might also like this Homemade Lemon Custard Cake Recipe or this Old-Fashioned Coconut Cream Pie Recipe.
Ingredients
This creamy, chilled dessert combines the richness of traditional rabdi with the freshness of seasonal fruits, creating a delightful treat that’s both satisfying and refreshing.
- 1 cup ready-made rabdi (or condensed milk mixed with milk powder)
- 1 cup vanilla custard (prepared or instant mix)
- 1 cup mixed fruits (banana, apple, pomegranate, grapes)
- 2 tablespoons chopped nuts (almonds, pistachios, cashews)
- 1 teaspoon cardamom powder
- 1 tablespoon rose water (optional)
- Pinch of saffron strands (optional)
- Fresh mint leaves for garnish (optional)
Timing
Prep Time | 10 minutes |
Cook Time | 5 minutes |
Total Time | 15 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 the Fruits
Wash and chop 2 cups of mixed seasonal fruits like bananas, apples, mangoes, and pomegranate seeds into bite-sized pieces. Avoid overly juicy fruits like watermelon to prevent the rabdi from becoming watery.
Tip: Sprinkle a little lemon juice over apples and bananas to keep them from browning while you prepare the other ingredients.
Step 2 — Make the Custard Base
In a heavy-bottomed pan, combine 2 cups of full-fat milk with 2 tablespoons of custard powder and 3 tablespoons of sugar. Whisk continuously on medium heat until the sugar dissolves and the mixture begins to thicken.
Tip: Keep the heat medium-low to avoid lumps. The custard is ready when it coats the back of a spoon.
Step 3 — Cook the Rabdi Mixture
Once the custard thickens, add ½ cup of condensed milk and ¼ teaspoon of cardamom powder. Stir continuously for 2–3 minutes until the rabdi becomes creamy and slightly reduced.
Tip: Do not overcook at this stage—the rabdi will thicken further as it cools.
Step 4 — Cool the Rabdi
Remove the pan from heat and let the rabdi cool to room temperature. You can speed this up by placing the pan in a bowl of cold water, stirring occasionally.
Tip: Ensure the rabdi is completely cool before adding fruits to maintain their freshness and texture.
Step 5 — Combine Fruits and Rabdi
Gently fold the chopped fruits into the cooled rabdi. Mix well so every fruit piece is coated with the creamy custard base.
Tip: Reserve a few colorful fruit pieces for garnishing before serving.
Step 6 — Chill Before Serving
Cover the bowl and refrigerate the Instant Fruit Rabdi for at least 30 minutes. Chilling enhances the flavors and gives the dessert a refreshing taste.
Tip: Serve chilled for the best texture. Garnish with chopped nuts or saffron strands if desired.
Nutritional Information
Calories | 210 kcal |
Protein | 5 g |
Carbohydrates | 35 g |
Fat | 6 g |
Fiber | 3 g |
Sodium | 85 mg |
Note: Estimates based on typical ingredients and serving size.
Healthier Alternatives
- Greek yogurt instead of custard — Boosts protein significantly while adding a pleasant tang that complements the fruit.
- Almond milk or coconut milk custard — Creates a dairy-free, lower-calorie version with a subtly nutty flavor.
- Stevia or monk fruit instead of sugar — Offers a lower-carb, zero-calorie sweetness that works perfectly with the creamy base.
- Chia seed pudding as the base — Provides a protein-rich, gluten-free alternative that thickens naturally and adds a fun texture.
- Unsweetened whipped coconut cream — Delivers a dairy-free, low-sodium topping that is light, airy, and delicious.
- Fresh pomegranate and berries instead of canned fruit — Reduces added sugars and increases fiber for a lower-carb, antioxidant-rich mix.
- Crushed nuts and seeds for garnish — Adds healthy fats, protein, and crunch without the need for high-sodium toppings.
Serving Suggestions
- Pair this Instant Fruit Rabdi with warm Gulab Jamun for a festive dessert platter.
- Serve chilled in individual martini glasses for an elegant dinner party presentation.
- Perfect for potlucks and picnics—transport in a sealed container and garnish on-site.
- Layer with crushed digestive biscuits in a trifle bowl for a textured parfait.
- Accompany with a scoop of vanilla ice cream for a rich, creamy contrast.
- Ideal for festive occasions like Diwali, Eid, or summer barbecues.
Garnish with slivered almonds, pistachios, or edible rose petals just before serving to maintain freshness and crunch.
Common Mistakes to Avoid
- Mistake: Using overripe or mushy fruits that water down the rabdi. Fix: Choose firm, fresh fruits and pat them dry before adding.
- Mistake: Overcooking the custard, making it rubbery instead of creamy. Fix: Cook only until it thickens slightly and remove from heat immediately.
- Mistake: Adding fruits while the custard is still hot, causing them to become soggy. Fix: Always let the custard cool completely before mixing in fruits.
- Mistake: Using only one type of fruit, which limits flavor and texture. Fix: Combine a variety of seasonal fruits for a more complex and appealing salad.
- Mistake: Not chilling the dessert before serving, so flavors don’t meld. Fix: Refrigerate for at least an hour to let the rabdi set and flavors intensify.
- Mistake: Preparing the dish too far in advance, leading to a separated, watery texture. Fix: Assemble your Instant Fruit Rabdi just a few hours before serving for the best consistency.
- Mistake: Using low-fat milk or custard powder, resulting in a thin, less rich rabdi. Fix: Opt for full-fat milk and a good quality custard powder for a luscious, creamy texture.
- Mistake: Skipping the nuts and saffron, missing out on traditional aroma and crunch. Fix: Garnish with chopped nuts and a pinch of saffron for an authentic and festive touch.
- Mistake: Adding sugar directly to the custard without tasting the fruit’s natural sweetness. Fix: Sweeten the custard gradually, tasting as you go, since many fruits add their own sugar.
- Mistake: Stirring the rabdi vigorously after adding fruits, which can break them apart. Fix: Fold the fruits in gently with a spatula to keep them intact and visually appealing.
Storing Tips
- Fridge: Store in an airtight container for up to 2 days. Keep refrigerated at or below 40°F (4°C) to maintain freshness and food safety.
- Freezer: Freeze in a freezer-safe container for up to 1 month. Note that the texture of fruits may soften upon thawing.
- Reheat: For a warm version, gently reheat in a saucepan over low heat until it reaches 165°F (74°C), stirring continuously to prevent sticking.
Always cool your Instant Fruit Rabdi to room temperature before refrigerating or freezing to prevent condensation and preserve quality.
Conclusion
This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is perfect for quick, impressive desserts. Try this simple method and share your results in the comments below. For another easy sweet treat, consider this Delicious chocolate Chia seed pudding recipe. #BloodSugar #Glucose #chiapudding #insulinresistant1.
PrintInstant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe
Quick and delicious Instant Fruit Rabdi made with custard powder and mixed fruits, perfect as a refreshing dessert for any occasion.
- Author: Dorothy Miler
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Method: Dessert
- Cuisine: Indian
Ingredients
- 2 cups milk
- 2 tablespoons custard powder
- 4 tablespoons sugar
- 1/2 cup mixed fruits (apple, banana, mango, grapes, papaya, kiwi, pomegranate)
- 1/4 teaspoon cardamom powder
- A handful of chopped nuts (cashews, almonds, pistachios)
- 1 tablespoon condensed milk (optional)
Instructions
- In a bowl, mix custard powder with 1/4 cup cold milk to make a smooth paste without lumps.
- Boil the remaining milk in a pan and add sugar; stir until sugar dissolves.
- Lower the heat and add the custard paste to the boiling milk, stirring continuously until it thickens.
- Add the cardamom powder and mix well; remove from heat.
- Allow the custard to cool to room temperature or refrigerate for faster cooling.
- Once cooled, add chopped mixed fruits and nuts; optionally, add condensed milk for extra sweetness and richness.
- Mix gently and serve chilled.
Notes
Use fresh seasonal fruits for best taste. Adjust sugar according to the sweetness of the fruits. Condensed milk can be skipped or added based on preference for creaminess.
Nutrition
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
FAQs
What fruits work best for this Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe?
Use firm, non-watery fruits like apples, bananas, mangoes, and pomegranate. These hold up well in the creamy rabdi base and won’t make the dessert soggy. Avoid citrus fruits as they can curdle the milk mixture.
Can I make Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe ahead of time?
Yes, you can prepare it a few hours in advance. Keep it refrigerated until serving to maintain freshness. Stir gently before serving as the fruits may release some juice.
How can I adjust the sweetness of this fruit rabdi dessert?
You can control the sweetness by adjusting the amount of sugar or condensed milk added. Taste the rabdi base before mixing with fruits and add sweetener gradually. The natural sweetness of the fruits also contributes to the overall flavor.