Introduction

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is the perfect quick dessert for any occasion. 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 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 for a refreshing treat that’s ready in minutes.

• 1 cup ready-made rabdi (or thickened sweetened milk)
• 2 cups mixed fresh fruits (such as chopped mango, banana, apple, pomegranate seeds, and grapes)
• ½ cup vanilla custard powder
• 2 cups milk
• 4 tablespoons sugar (adjust to taste)
• ¼ teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, pistachios, or cashews)
• A pinch of saffron strands (optional)
• 1 tablespoon rose water (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. For best texture, use chilled fruits straight from the refrigerator.

Tip: Add a teaspoon of lemon juice to apples and bananas to prevent browning and keep them fresh-looking.

Step 2 — Make the Custard Base

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

Tip: Use full-fat milk for a creamier 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.

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

Step 4 — Combine Custard with Hot Milk

Slowly pour the custard mixture into the hot milk, 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. Mix well until dissolved. Adjust sweetness to taste.

Tip: Add a pinch of cardamom powder or saffron strands for a traditional rabdi aroma.

Step 6 — Cool the Custard

Let the custard cool to room temperature, then refrigerate for 15–20 minutes. Chilling helps it set slightly and enhances flavor.

Tip: Cover the bowl with cling film to prevent a skin from forming on top.

Step 7 — Mix Fruits with Custard

Gently fold the chopped fruits into the chilled custard rabdi. Reserve a few fruit pieces for garnish.

Tip: Add fruits just before serving to keep them crisp and prevent sogginess.

Step 8 — Garnish and Serve

Top your Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe with chopped nuts like almonds or pistachios and a sprinkle of rose petals if desired.

Tip: Serve immediately for the best texture, or store in the refrigerator for up to 4–6 hours.

Nutritional Information

Calories	185 kcal
Protein	4.2 g
Carbohydrates	32.5 g
Fat	4.8 g
Fiber	2.7 g
Sodium	58 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Custard — Adds protein and a tangy flavor while reducing sugar.
• Coconut Milk for Dairy — Creates a creamy, dairy-free version with a tropical note.
• Stevia for Sugar — Lowers carbs and calories while maintaining sweetness.
• Chia Seeds for Thickening — Boosts fiber and nutrients without gluten.
• Mixed Berries for Tropical Fruits — Reduces natural sugar content and adds antioxidants.
• Almond Milk Base — Offers a low-calorie, low-sodium alternative to traditional milk.
• Vanilla Protein Powder — Enhances protein content and adds a rich vanilla flavor.
• Unsweetened Cocoa Powder — Provides a chocolate twist without added sugar or sodium.

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 festive occasions like Diwali, Eid, or Holi celebrations.
• Layer it with granola and nuts in a tall glass for a quick breakfast parfait.
• Garnish with edible rose petals and silver leaf for a luxurious touch at weddings.
• Pack in small jars for a refreshing picnic or potluck dessert.
• Top with a sprinkle of cinnamon or cardamom to enhance the aromatic flavor.

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is wonderfully versatile—ideal for both casual family meals and grand celebrations.

Common Mistakes to Avoid

• Mistake: Using overripe or mushy fruits that bleed color and water. Fix: Select firm, fresh fruits and pat them dry before adding.
• Mistake: Adding fruits to hot custard, which makes them soggy and releases juices. Fix: Always chill the custard completely before mixing in the fruits.
• Mistake: Overcooking the custard, leading to a lumpy or rubbery texture. Fix: Cook on low heat and stir continuously until it just thickens.
• Mistake: Using only water to make the custard, resulting in a bland flavor. Fix: Use chilled milk for a richer, creamier Instant Fruit Rabdi.
• Mistake: Skipping the chilling time, so the dessert doesn’t set properly. Fix: Refrigerate for at least 1-2 hours to allow flavors to meld.
• Mistake: Adding high-water content fruits like watermelon directly. Fix: Use fruits like apples, bananas, and grapes, and add citrus fruits last.
• Mistake: Not adjusting sugar, making the dessert overly sweet with sweet fruits. Fix: Taste the custard after adding fruits and adjust sugar accordingly.
• Mistake: Preparing the dish too far in advance, causing fruits to oxidize and turn brown. Fix: Assemble just before serving or toss fruits in a little lemon juice.
• Mistake: Using a thin, runny custard powder mixture that doesn’t coat the fruits. Fix: Mix custard powder with a little cold milk first to form a smooth paste.
• Mistake: Storing leftovers at room temperature, leading to spoilage. Fix: Always keep the Instant Fruit Rabdi refrigerated and consume within 1-2 days.

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 custard fruit salad. The high water content in the fruits and dairy will cause the dessert to become watery and separate upon thawing, resulting in a poor texture.
• Reheat: This dessert is meant to be served chilled. Do not reheat it, as heating can cause the dairy to curdle and the fruits to become mushy. Always serve it cold directly from the refrigerator.

For food safety, keep your Instant Fruit Rabdi refrigerated at or below 40°F (4°C) and avoid leaving it out at room temperature for more than 2 hours.

Conclusion

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe delivers a creamy, fruity dessert with minimal effort. It’s perfect for quick sweet cravings or unexpected guests. Give this easy recipe a try and share your experience in the comments below!

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FAQs

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

Use firm, sweet fruits like bananas, apples, mangoes, and pomegranate. Avoid watery fruits like watermelon to keep the rabdi creamy. This ensures your Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe stays rich and delicious.

Can I make this dessert 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 to redistribute the creamy custard.

Is there a dairy-free version of this recipe?

You can substitute dairy milk with almond or coconut milk. Use a plant-based custard powder to keep it vegan. The dessert will still be creamy and satisfying.