Introduction

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is a quick, no-cook dessert that combines creamy custard with fresh fruits for a delightful treat. It’s perfect for busy days when you crave something sweet but don’t have time for elaborate preparations. 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 comes together with layers of sweet custard, juicy fruits, and aromatic cardamom for a refreshing treat that feels indulgent yet light.

• 2 cups ready-made rabdi (or condensed milk mixed with milk powder)
• 1 packet instant vanilla custard powder
• 2 cups mixed fruits (banana, apple, pomegranate, grapes)
• 1/4 cup chopped nuts (almonds, pistachios)
• 1/2 teaspoon cardamom powder
• 1 tablespoon sugar (optional, adjust to taste)
• Rose petals 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 50% faster than similar traditional recipes.

Step-by-Step Instructions

Step 1 — Prepare the Fruits

Wash and chop your favorite seasonal fruits into small, bite-sized pieces. Use fruits like bananas, apples, mangoes, pomegranate seeds, and grapes for a colorful mix. Avoid overly juicy fruits like watermelon to prevent the rabdi from becoming watery.

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. Ensure the mixture is completely dissolved to avoid graininess in your Instant Fruit Rabdi.

Step 3 — Heat the Milk

Pour 2 cups of full-fat milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom. Boiling the milk helps thicken the rabdi faster.

Step 4 — Combine Custard and Milk

Reduce the heat to low and slowly pour the custard mixture into the hot milk, stirring continuously. Keep stirring for 2–3 minutes until the mixture thickens slightly. The rabdi is ready when it coats the back of a spoon.

Step 5 — Sweeten the Rabdi

Add 3–4 tablespoons of sugar or condensed milk to the thickened custard base and mix well. Taste and adjust sweetness according to your preference. For a richer flavor, you can also add a pinch of cardamom powder.

Step 6 — Cool the Mixture

Remove the pan from heat and let the rabdi cool to room temperature. Do not cover it immediately to prevent condensation. Stir occasionally as it cools to maintain a smooth texture.

Step 7 — Mix in the Fruits

Once the rabdi is completely cool, gently fold in the chopped fruits. Mix carefully to avoid mashing the soft fruits. Adding fruits while the rabdi is cool keeps them fresh and crunchy.

Step 8 — Chill Before Serving

Refrigerate the Instant Fruit Rabdi for at least 30 minutes before serving. Chilling allows the flavors to meld together and enhances the taste. Serve cold for the best experience.

Step 9 — Garnish and Serve

Garnish your Custard Fruit Salad with chopped nuts like almonds or pistachios and a few saffron strands. Enjoy this quick and delicious dessert immediately or store in the refrigerator for up to a day.

Nutritional Information

Calories	210 kcal
Protein	5 g
Carbohydrates	35 g
Fat	6 g
Fiber	3 g
Sodium	85 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of custard — Boosts protein significantly while adding a pleasant tang.
• Coconut milk instead of regular milk — Creates a rich, dairy-free version perfect for lactose intolerance.
• Stevia or monk fruit instead of sugar — Cuts carbs and calories without sacrificing sweetness.
• Chia seeds instead of some nuts — Adds fiber and omega-3s for a nutrient-dense, lower-carb option.
• Almond flour instead of wheat-based thickeners — Keeps the recipe gluten-free and adds a nutty flavor.
• Unsweetened almond milk instead of whole milk — Reduces fat and calories for a lighter, dairy-free rabdi.
• Fresh berries instead of mango or banana — Lowers the overall sugar content and adds antioxidants.

Serving Suggestions

• Serve this Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe chilled for a refreshing summer dessert.
• Pair with warm gulab jamun or jalebi for a festive Indian dessert platter.
• Perfect for potlucks, picnics, or as a quick party dessert that impresses guests.
• Garnish with chopped nuts, saffron strands, or edible rose petals for an elegant touch.
• Layer in tall glasses with crumbled cake or cookies for a parfait-style presentation.
• Serve in small clay pots or martini glasses for a unique, restaurant-style plating.
• Ideal as a light dessert after a heavy meal or as a sweet snack during tea time.

This versatile Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe adapts beautifully to both casual and formal occasions, making it a crowd-pleaser year-round.

Common Mistakes to Avoid

• Mistake: Using overripe or bruised fruits that turn mushy. Fix: Select firm, fresh fruits to maintain texture and prevent a watery rabdi.
• Mistake: Adding fruits immediately to hot custard, causing them to cook and weep. Fix: Always chill the custard completely before folding in the fruits.
• Mistake: Overcooking the custard, leading to a thick, rubbery texture. Fix: Cook just until it coats the back of a spoon and remove from heat.
• Mistake: Not adjusting sugar properly, making the dessert overly sweet. Fix: Taste the custard base first, then adjust sweetness considering the natural sugars in the fruit.
• Mistake: Using only one type of fruit for a monotonous flavor. Fix: Combine a variety of textures and flavors, like berries, mango, and apples.
• Mistake: Skipping the chilling time, resulting in a warm, runny dessert. Fix: Refrigerate for at least 2 hours to allow the custard to set and flavors to meld.
• Mistake: Whisking custard powder directly into hot milk, creating lumps. Fix: Always mix the powder into a smooth paste with cold milk or water first.
• Mistake: Cutting fruits into uneven sizes, leading to inconsistent bites. Fix: Dice all fruits into uniform, small pieces for a balanced eating experience.
• Mistake: Forgetting to add a pinch of cardamom or saffron for aroma. Fix: Infuse these warm spices into the milk for an authentic, fragrant rabdi.
• Mistake: Storing the prepared rabdi for too long, as fruits release water. Fix: Consume within 24 hours for the best texture and freshness.

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 this custard fruit salad in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: It 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.

For the best texture and flavor, consume your Instant Fruit Rabdi fresh. The fruits may release water over time, so give it a quick stir before serving if stored.

Conclusion

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is perfect for quick desserts and festive occasions. Give it a try and share your experience in the comments below!

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FAQs

What is the best way to make Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe ahead of time?

You can prepare the custard and chop the fruits a few hours in advance. Combine everything just before serving to keep the fruits fresh and the dessert from becoming too watery.

Can I use canned fruits for this Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe?

Yes, canned fruits work well, but be sure to drain the syrup thoroughly. Using fresh seasonal fruits, however, gives the best flavor and texture for this quick dessert.

How long can I store the leftover Instant Fruit Rabdi in Minutes! Custard Fruit Salad?

Store leftovers in an airtight container in the refrigerator for up to 1-2 days. The fruits may release some liquid, so give it a gentle stir before serving again.