Introduction

Craving a creamy, fruity dessert but short on time? This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe delivers rich flavor with minimal effort. It combines the traditional taste of rabdi with the freshness of mixed fruits and instant custard. For more quick dessert ideas, try the Magic Lemon Custard Cake Recipe or the Easy Crème Brûlée Cookies Recipe.

Ingredients

This creamy, dreamy dessert combines the rich texture of traditional rabdi with the fresh sweetness of seasonal fruits, creating a delightful treat that’s both satisfying and refreshing.

• 2 cups ready-made rabdi (or condensed milk mixed with thick yogurt)
• 1 cup vanilla custard powder
• 4 cups mixed fruits (apples, bananas, pomegranate, grapes)
• 1/2 cup chopped nuts (almonds, pistachios, cashews)
• 1/4 teaspoon cardamom powder
• 2 tablespoons sugar (optional, adjust to taste)
• Fresh mint leaves for garnish

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 using 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 other ingredients.

Step 2 — Make the Custard Base

In a mixing bowl, whisk 2 tablespoons of custard powder with ¼ cup of cold milk until smooth and lump-free. This prevents clumps when you cook the custard.

Tip: Use full-fat milk for a creamier texture in your Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe.

Step 3 — Heat the Milk

Pour 2 cups of milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to avoid scorching at the bottom.

Tip: Keep the heat medium-low—overheating can cause the milk to stick or form a skin.

Step 4 — Combine Custard and Milk

Once the milk is hot, reduce the heat to low and slowly pour in the custard mixture while stirring continuously. Cook for 2–3 minutes until the custard thickens slightly.

Tip: The custard is ready when it coats the back of a spoon—do not overcook, or it will become too thick after cooling.

Step 5 — Sweeten the Rabdi

Turn off the heat and stir in 3–4 tablespoons of sugar or honey, adjusting to taste. Mix well until the sweetener dissolves completely.

Tip: Add a pinch of cardamom powder or saffron strands for a traditional, aromatic touch.

Step 6 — Cool the Custard

Allow the custard to cool to room temperature, stirring occasionally to prevent a skin from forming on top. You can place the pan in a bowl of cold water to speed up cooling.

Tip: Do not add fruits while the custard is hot, as they may release water and turn mushy.

Step 7 — Mix in Fruits and Nuts

Once cooled, gently fold in the chopped fruits and 2 tablespoons of chopped nuts like almonds or pistachios. Reserve some nuts for garnishing.

Tip: Add delicate fruits like bananas just before serving to maintain their texture.

Step 8 — Chill and Serve

Refrigerate the Instant Fruit Rabdi for at least 30 minutes to let the flavors meld. Serve chilled in individual bowls, garnished with remaining nuts and a sprinkle of cinnamon if desired.

Tip: This dessert tastes best when fresh, so consume within a day for optimal taste and texture.

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 Custard — Adds protein and tanginess while reducing sugar content.
• Coconut Milk for Dairy-Free — Provides a creamy, tropical flavor and is lactose-free.
• Stevia for Sugar — Lowers carbohydrate content and maintains sweetness without calories.
• Chia Seeds for Thickening — Adds fiber and omega-3s instead of traditional thickeners.
• Mixed Berries for High-Sugar Fruits — Reduces overall sugar and increases antioxidant content.
• Almond Flour Garnish — Offers a gluten-free, nutty crunch instead of traditional toppings.
• Unsweetened Nut Butter Drizzle — Enhances creaminess with healthy fats and no added sodium.

Serving Suggestions

• Pair with warm, flaky parathas or crispy puris for a delightful contrast of textures.
• Serve as a refreshing dessert at summer barbecues or festive potlucks.
• Layer in tall glasses with crumbled cake or cookies for an elegant trifle-style presentation.
• Top with a sprinkle of chopped nuts and a drizzle of honey for a gourmet touch.
• Chill in individual earthenware pots (matkas) for a traditional and charming look.
• Garnish with fresh mint leaves and pomegranate arils for a vibrant, colorful finish.

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is wonderfully versatile, making it perfect for quick family desserts or impressive party spreads.

Common Mistakes to Avoid

• Mistake: Using overripe or bruised fruits that release too much water. Fix: Select fresh, firm fruits and pat them dry to maintain the Instant Fruit Rabdi’s creamy texture.
• Mistake: Adding fruits immediately to hot custard, causing them to become mushy. Fix: Always cool the custard base completely before folding in the fruits for a perfect Custard Fruit Salad.
• Mistake: Overcooking the custard, leading to a lumpy or rubbery consistency. Fix: Cook on low heat and stir continuously until it just thickens for a smooth Instant Fruit Rabdi.
• Mistake: Skipping the chilling time, which prevents flavors from melding properly. Fix: Refrigerate for at least an hour to allow the Custard Fruit Salad to set and develop its full taste.
• Mistake: Using only one type of fruit, which limits flavor and texture contrast. Fix: Combine a variety of colorful, seasonal fruits for a more vibrant and delicious Instant Fruit Rabdi.
• Mistake: Adding watery fruits like watermelon or orange directly without preparation. Fix: If using such fruits, drain excess juice or add them just before serving your Custard Fruit Salad.
• Mistake: Not adjusting sugar properly, making the dessert too sweet or bland. Fix: Taste the custard base before adding fruits and adjust sweetness based on the natural sugar in your fruit selection.
• Mistake: Whisking custard powder directly into hot milk, which causes clumping. Fix: Always mix the powder with a little cold milk first to form a smooth slurry for your Instant Fruit Rabdi.
• Mistake: Storing the prepared dessert for too long, leading to a soggy texture. Fix: Consume your Custard Fruit Salad within 24 hours for the best freshness and consistency.
• Mistake: Using low-fat milk exclusively, which can result in a thin, less rich rabdi. Fix: For a creamier mouthfeel, use full-fat milk or add a splash of fresh cream to your Instant Fruit Rabdi.

Storing Tips

• Fridge: Store your Instant Fruit Rabdi in an airtight container in the refrigerator for up to 2 days. Keep it at or below 40°F (4°C) for food safety.
• Freezer: Freeze in a freezer-safe, sealed container for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: Gently warm refrigerated rabdi in a saucepan over low heat, stirring frequently, until it reaches 165°F (74°C). Do not reheat frozen rabdi; thaw and serve chilled.

For the best texture and flavor, add fresh fruits just before serving rather than storing them mixed in.

Conclusion

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is perfect for quick desserts. Give it a try and share your thoughts 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. The flavors often blend and improve when chilled.

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.

How can I make this recipe dairy-free or vegan?

Substitute the dairy milk with almond, coconut, or soy milk. Use a vegan custard powder and choose plant-based cream to create a delicious vegan version of this Instant Fruit Rabdi in Minutes! Custard Fruit Salad.