Introduction

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is a dream dessert for busy days. It combines creamy, rich rabdi with fresh seasonal fruits for a refreshing treat that requires no cooking. If you enjoy creamy desserts, you might also like this Old-Fashioned Coconut Cream Pie Recipe or the Irresistible Boston Cream Pie Cheesecake Recipe.

Ingredients

This creamy, chilled dessert combines the richness of 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, chopped (banana, apple, mango, pomegranate, grapes)
• 2 tablespoons chopped nuts (almonds, pistachios, cashews)
• 1 tablespoon rose syrup (optional, for flavor and color)
• ½ teaspoon cardamom powder
• 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 Your Fruits

Wash and chop 2 cups of mixed seasonal fruits like bananas, apples, mangoes, and pomegranate into small, bite-sized pieces. Avoid overly watery fruits like watermelon to prevent the rabdi from becoming runny.

Step 2 — Make the Custard Base

In a heavy-bottomed pan, combine 2 cups of full-fat milk and 3 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.

Step 3 — Cook the Custard

Place the pan over medium heat and stir continuously. Bring the mixture to a gentle simmer—do not boil vigorously. Cook for 4–5 minutes until it thickens slightly and coats the back of a spoon.

Step 4 — Sweeten the Rabdi

Turn off the heat and stir in 4–5 tablespoons of sugar or condensed milk. Taste and adjust sweetness according to your preference. Let the mixture cool for 5 minutes; it will thicken further as it cools.

Step 5 — Combine Fruits and Custard

Gently fold the chopped fruits into the slightly warm custard base. Mix carefully to avoid mashing the fruits. For best results, add bananas just before serving to keep them from turning brown.

Step 6 — Chill and Enhance Flavor

Refrigerate the Instant Fruit Rabdi for at least 30 minutes. Before serving, sprinkle with cardamom powder and chopped nuts like almonds or pistachios for added aroma and crunch.

Step 7 — Serve Fresh

Scoop your chilled Custard Fruit Salad into bowls. Garnish with a few saffron strands or rose petals if desired. Enjoy this quick dessert immediately for the best texture and flavor.

Nutritional Information

Calories	215 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 — Adds protein and tanginess while reducing fat content.
• Coconut Milk for Dairy-Free — Offers a creamy, tropical flavor for a vegan version.
• Stevia for Sugar — Lowers carbs and calories while maintaining sweetness.
• Chia Seeds for Custard Powder — Provides fiber and omega-3s for a gluten-free, thicker texture.
• Mixed Berries for Tropical Fruits — Reduces sugar content and adds antioxidants.
• Almond Milk with Cornstarch — Creates a low-sodium, dairy-free custard base.
• Pumpkin Puree for Mango — Lowers natural sugars and adds vitamin A and fiber.
• Vanilla Protein Powder — Boosts protein intake while enhancing flavor naturally.

Serving Suggestions

• Pair with warm, flaky gulab jamun for a classic Indian dessert combination.
• Serve in individual shot glasses for an elegant party appetizer or dessert.
• Top with a sprinkle of crushed pistachios and edible rose petals for a festive look.
• Enjoy as a refreshing breakfast or a light, healthy dessert after a heavy meal.
• Perfect for festive occasions like Diwali, Holi, or Eid celebrations.
• Layer it in a tall glass with crumbled cake to create a quick fruit trifle.

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is wonderfully versatile. For a beautiful presentation, garnish with fresh mint leaves just before serving to add a pop of color and freshness.

Common Mistakes to Avoid

• Mistake: Using overripe or mushy fruits that turn the rabdi watery. Fix: Opt for firm, fresh fruits like apples and bananas to maintain texture.
• Mistake: Adding fruits too early, causing them to release excess liquid. Fix: Mix in chopped fruits just before serving to keep the Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe fresh.
• Mistake: Overcooking the custard, leading to a lumpy or rubbery consistency. Fix: Cook on low heat and stir continuously until it just thickens.
• Mistake: Skipping the chilling step, which prevents flavors from melding. Fix: Refrigerate for at least 30 minutes for a creamier, more cohesive dessert.
• Mistake: Using canned fruits with heavy syrup, making the dish overly sweet. Fix: Rinse canned fruits thoroughly or use fresh/frozen varieties for balanced sweetness.
• Mistake: Not adjusting sugar in the custard when using sweet fruits. Fix: Taste the fruit mix first and reduce added sugar to avoid an overly sweet rabdi.
• Mistake: Preparing the dish too far in advance, leading to soggy fruit salad. Fix: Assemble close to serving time to preserve the vibrant texture of your Instant Fruit Rabdi.
• Mistake: Using a single type of fruit, resulting in a monotonous flavor profile. Fix: Combine 3–5 colorful fruits for a dynamic taste and visual appeal.
• Mistake: Ignoring the milk-to-custard powder ratio, causing a thin or thick rabdi. Fix: Follow package instructions precisely for the perfect creamy consistency.
• Mistake: Forgetting to cool the custard before adding fruits, which can cook them slightly. Fix: Allow the custard to reach room temperature to keep fruits crisp and fresh.

Storing Tips

• Fridge: Store in an airtight container for up to 2 days. Keep refrigerated below 40°F (4°C) for food safety.
• Freezer: Freeze in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: Gently warm in a saucepan over low heat, stirring constantly, until it reaches 165°F (74°C). Do not boil.

For best texture, add fresh fruits just before serving if you plan to store the Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe.

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 it 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. They hold up well and blend nicely with the creamy rabdi.

How can I make this dessert richer?

Add a splash of condensed milk or top with chopped nuts and saffron strands. This enhances the flavor of your Instant Fruit Rabdi in Minutes! Custard Fruit Salad.