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 that requires no cooking. If you enjoy custard-based desserts, you might also like this Magic Lemon Custard Cake Recipe or this Irresistible Boston Cream Pie Cheesecake Recipe.

Ingredients

This quick and creamy dessert combines the rich, milky sweetness of rabdi with the fresh, juicy burst of seasonal fruits, creating a delightful treat that’s both satisfying and refreshing.

• 2 cups ready-made rabdi (or thickened sweetened milk)
• 1 cup mixed fruits (such as bananas, apples, pomegranate, grapes)
• ½ cup vanilla custard powder
• 2 cups milk
• 4 tablespoons sugar (adjust to taste)
• ½ teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, pistachios)
• A pinch of saffron strands (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 into small, bite-sized pieces. Avoid watery fruits like watermelon to prevent the rabdi from becoming runny. Keep the chopped fruits chilled in the refrigerator until needed.

Step 2 — Make the Custard Base

In a heavy-bottomed pan, combine 2 cups of whole milk and 2 tablespoons of custard powder. Use a whisk to mix thoroughly until no lumps remain. This ensures a smooth, creamy texture for your Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe.

Turn the stove to medium heat and stir continuously to avoid scorching. The mixture will begin to thicken in about 4–5 minutes.

Step 3 — Sweeten the Rabdi

Once the custard thickens slightly, add 4–5 tablespoons of sugar or condensed milk according to your taste. Stir well until the sugar dissolves completely. For a richer flavor, you can also add a pinch of cardamom powder at this stage.

Tip: Taste the mixture before adding more sugar—over-sweetening can overpower the natural fruit flavors.

Step 4 — Cook to Desired Consistency

Continue cooking on low-medium heat, stirring constantly, until the rabdi coats the back of a spoon. This should take about 6–8 minutes total. Do not boil vigorously, as high heat can cause the milk to split.

The rabdi is ready when it has a creamy, pouring consistency—thicker than milk but not as dense as pudding.

Step 5 — Cool the Rabdi

Remove the pan from heat and let the rabdi cool to room temperature. You can speed up the process by placing the pan in a bowl of cold water. Do not mix fruits into hot rabdi, as they can become mushy and release water.

Step 6 — Combine Fruits and Rabdi

Once the rabdi is completely cool, gently fold in the chilled chopped fruits. Mix carefully to avoid crushing soft fruits like bananas and mangoes. Reserve a few fruit pieces for garnish if desired.

Step 7 — Chill Before Serving

Cover the bowl and refrigerate the Instant Fruit Rabdi for at least 30 minutes. Chilling allows the flavors to meld and gives the dessert a refreshing taste. Serve cold for the best texture and taste.

Step 8 — Garnish and Serve

Just before serving, garnish with chopped nuts like almonds or pistachios and a sprinkle of saffron strands. This adds crunch and visual appeal to your Custard Fruit Salad Recipe.

Tip: Add garnishes at the end to keep them crisp. Serve immediately for a perfect, quick dessert.

Nutritional Information

Calories	210 kcal
Protein	5 g
Carbohydrates	35 g
Fat	6 g
Fiber	3 g
Sodium	55 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Cream — Adds a protein boost and tangy flavor while reducing fat content.
• Coconut Milk for Dairy-Free — Creates a rich, tropical flavor perfect for a vegan version.
• Stevia for Sugar — Offers sweetness without the carbs, ideal for a low-sugar diet.
• Chia Seeds for Custard Powder — Provides a gluten-free thickener with added fiber and omega-3s.
• Mixed Berries for Tropical Fruits — Lowers the glycemic index and adds antioxidant benefits.
• Almond Extract for Cardamom — Delivers a nutty, aromatic flavor without adding sodium.
• Pumpkin Seeds for Nuts — Adds crunch and magnesium while being lower in calories.
• Unsweetened Cocoa Powder for Saffron — Provides a chocolatey twist and is naturally low in sodium.

Serving Suggestions

• Pair with warm gulab jamun or jalebi for a festive fusion dessert.
• Serve chilled as a refreshing summer party dessert or potluck contribution.
• Layer with crushed muesli or granola for a quick breakfast parfait.
• Garnish with edible rose petals and chopped pistachios for elegant plating.
• Present in individual shot glasses or martini glasses for a stylish party appetizer.
• Accompany with a scoop of vanilla ice cream for an indulgent treat.

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is wonderfully versatile—ideal for casual family desserts, festive occasions, or even as a sweet brunch option when creatively plated.

Common Mistakes to Avoid

• Mistake: Using overripe or watery fruits that make the rabdi runny. Fix: Choose firm, fresh fruits like apples and bananas, and pat them dry before adding.
• Mistake: Overcooking the custard, leading to a lumpy texture. Fix: Cook on low heat and stir continuously until it just thickens, then cool immediately.
• Mistake: Adding fruits too early, causing them to become mushy and bleed color. Fix: Mix in the fruits only after the custard has cooled completely to retain crunch and vibrancy.
• Mistake: Skipping the chilling time, resulting in a warm, less flavorful dessert. Fix: Refrigerate for at least 1–2 hours to allow the flavors to meld and the texture to set perfectly.
• Mistake: Using canned fruits with heavy syrup that oversweetens the dish. Fix: Opt for fresh or canned fruits in natural juice, and drain them thoroughly before use.
• Mistake: Not balancing sweetness, making the rabdi overly sugary. Fix: Taste the custard base before adding fruits, and adjust sugar considering the natural sweetness of the fruits.
• Mistake: Stirring vigorously after adding fruits, which breaks them apart. Fix: Fold the fruits in gently with a spatula to maintain their shape and texture.
• Mistake: Using a thin milk base that doesn’t provide a creamy consistency. Fix: Start with full-fat milk or add a splash of cream to the custard for a rich, authentic rabdi feel.
• Mistake: Ignoring layering, leading to a monotonous mouthfeel. Fix: Layer fruits and custard in serving glasses for visual appeal and varied texture in every spoonful.
• Mistake: Preparing too far in advance, causing fruits to soften and liquids to separate. Fix: Assemble just a few hours before serving for the best freshness and consistency.

Storing Tips

• Fridge: Store your Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe in an airtight container in the refrigerator for up to 2 days. Keep the temperature 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 soften upon thawing.
• Reheat: This dish is typically served chilled. If you prefer it slightly less cold, let it sit at room temperature for 10-15 minutes before serving; do not microwave or heat it.

Always use clean, dry utensils when serving to maintain freshness and prevent spoilage of your delicious Instant Fruit Rabdi.

Conclusion

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe delivers a quick, creamy dessert perfect for any occasion. Give this simple recipe 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 this dessert a few hours in advance. Keep it refrigerated until serving to maintain freshness and texture.

What fruits work best in this Instant Fruit Rabdi in Minutes! Custard Fruit Salad?

Use firm, non-watery fruits like bananas, apples, mangoes, and pomegranate. Avoid watery fruits like watermelon to prevent the rabdi from becoming runny.

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

You can substitute custard powder with cornstarch mixed with a little milk and vanilla extract. However, using custard powder gives the authentic flavor and creamy texture for this quick dessert.