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 Old-Fashioned Coconut Cream Pie Recipe or the Irresistible Boston Cream Pie Cheesecake Recipe.

Ingredients

This creamy, chilled dessert combines the rich texture of traditional rabdi with fresh, juicy fruits and smooth custard for a refreshing treat that’s ready in minutes.

• 1 cup ready-made rabdi (or condensed milk mixed with thick yogurt)
• 1 packet instant custard powder (vanilla or your preferred flavor)
• 2 cups mixed fresh fruits, chopped (such as bananas, apples, mangoes, pomegranate seeds, grapes)
• 1/2 cup fresh cream (or whipped cream)
• 2 tablespoons sugar (adjust to taste)
• 1/4 teaspoon cardamom powder (optional)
• A few saffron strands, soaked in warm milk (optional)
• Chopped nuts for garnish (almonds, pistachios, cashews)

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 50% faster than traditional rabdi recipes that require slow cooking.

Step-by-Step Instructions

Step 1 — Prepare the Fruits

Wash and chop 2 cups of mixed seasonal fruits like bananas, apples, mangoes, and pomegranate into bite-sized pieces. To prevent browning, toss apples in a teaspoon of lemon juice. Keep fruits chilled until ready to use for a refreshing texture.

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. Heat 1½ cups of milk in a saucepan over medium heat, stirring continuously. Once the milk is warm, pour in the custard mixture and cook until it thickens—about 3–4 minutes. Remove from heat and let it cool slightly.

Step 3 — Sweeten the Rabdi

Add 3–4 tablespoons of sugar or condensed milk to the warm custard, stirring until fully dissolved. Taste and adjust sweetness as desired. For a richer flavor, you can also mix in a pinch of cardamom powder or saffron strands at this stage.

Step 4 — Combine Fruits and Custard

Gently fold the chopped fruits into the cooled custard rabdi base. Avoid overmixing to keep fruits intact. For best results, reserve a few fruit pieces for garnish before serving.

Step 5 — Chill the Mixture

Cover the bowl and refrigerate the Instant Fruit Rabdi for at least 30 minutes. Chilling helps the flavors meld together and gives the dessert a creamy, set texture. Do not freeze, as it can alter the consistency.

Step 6 — Garnish and Serve

Just before serving, garnish with chopped nuts like almonds or pistachios and a sprinkle of rose petals if desired. Serve chilled for a delightful, quick dessert that’s ready in minutes.

Nutritional Information

Calories	210 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 Cream — Boosts protein significantly while adding a pleasant tang that complements the fruit.
• Almond or Coconut Milk — A perfect dairy-free alternative that creates a lighter, subtly nutty or tropical-flavored rabdi.
• Chia Seeds for Custard Powder — Creates a similar thick, pudding-like texture while adding fiber and healthy omega-3s, making it lower-carb.
• Stevia or Monk Fruit for Sugar — A zero-calorie, natural sweetener swap that keeps the dessert sweet without the carbs or glycemic impact.
• Nut Butters — Swirling in a tablespoon of almond or cashew butter adds healthy fats and protein for a more satiating dessert.
• Fresh Berries and Melons — Using lower-sugar fruits like berries and melon instead of mango or banana reduces the overall carbohydrate content.
• Vanilla Protein Powder — Mixing a scoop into the milk base is an easy protein boost that enhances the vanilla custard flavor.
• Homemade Nut Milk — Making your own unsweetened nut milk is a simple way to control ingredients, ensuring a low-sodium and additive-free rabdi.

Serving Suggestions

• Pair with warm gulab jamun or jalebi 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.
• Top with chopped nuts and edible rose petals for a colorful, Instagram-worthy finish.
• Layer in a tall glass with crumbled cake or cookies for a quick trifle variation.
• Accompany with a scoop of vanilla ice cream for a creamy, temperature-contrast treat.

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe shines at brunches, baby showers, and festive gatherings where a light yet satisfying dessert is desired.

Common Mistakes to Avoid

• Mistake: Using overripe or mushy fruits that turn the rabdi watery. Fix: Choose firm, fresh fruits and pat them dry before adding.
• Mistake: Adding fruits too early, causing them to bleed color and soften excessively. Fix: Fold in the chopped fruits just before serving to maintain texture.
• Mistake: Overcooking the custard base, leading to a thick, rubbery consistency. Fix: Cook only until it coats the back of a spoon, then cool immediately.
• Mistake: Skipping the chilling step, which prevents flavors from melding properly. Fix: Refrigerate for at least 30 minutes for a cohesive, chilled dessert.
• Mistake: Using watery fruits like watermelon or orange segments directly. Fix: Opt for less juicy fruits like bananas, apples, or pomegranate, or pat them thoroughly.
• Mistake: Not adjusting sugar in the custard, making the final dish overly sweet with sweet fruits. Fix: Taste fruits first and reduce added sugar in the custard accordingly.
• Mistake: Stirring the custard vigorously after it thickens, which can break its smooth texture. Fix: Gently fold in ingredients to keep the rabdi creamy.
• Mistake: Preparing the dish too far in advance, leading to a soggy fruit salad. Fix: Assemble close to serving time to keep fruits crisp and fresh.
• Mistake: Using low-fat milk or thin custard powder, resulting in a runny Instant Fruit Rabdi. Fix: Use full-fat milk and quality custard powder for a rich, thick base.

Storing Tips

• Fridge: Store your Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe in an airtight container for up to 2 days. Keep refrigerated at or below 40°F (4°C) for food safety.
• Freezer: Freeze in a freezer-safe container for up to 1 month. Note that the texture of the fruits may change slightly upon thawing.
• Reheat: This dessert is best served chilled. If you prefer it slightly warm, gently reheat small portions in the microwave for 15-20 seconds, stirring halfway, until just warm to the touch.

Always use clean utensils when serving to maintain freshness and prevent spoilage.

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 results in the comments below!

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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 it perfect for parties or quick dessert prep.

What fruits work best in this custard fruit salad?

Use firm, non-watery fruits like apples, bananas, grapes, and pomegranate. Avoid fruits like watermelon that release too much liquid. This helps keep your Instant Fruit Rabdi in Minutes! Custard Fruit Salad creamy and delicious.

Is there a way to make this recipe without custard powder?

You can substitute custard powder with cornstarch mixed with milk and a little vanilla for flavor. The texture and taste will be slightly different, but it still makes a quick, tasty dessert.