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 delightful treat that requires no cooking. For more creamy dessert inspiration, try the Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe or the Old-Fashioned Coconut Cream Pie Recipe.

Ingredients

This creamy, chilled dessert combines sweet custard with juicy seasonal fruits for a refreshing treat that’s ready in minutes.

• 2 cups ready-to-eat vanilla custard
• 1 cup mixed fruits (chopped apple, banana, pomegranate, grapes)
• ½ cup condensed milk
• ¼ cup fresh cream (or canned cream)
• 2 tablespoons chopped nuts (almonds, pistachios)
• 1 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• 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 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 overly watery fruits like watermelon to maintain the rabdi’s creamy texture.

Tip: Sprinkle a little lemon juice over apples and bananas to prevent browning while you prepare other ingredients.

Step 2 — Make the Custard Base

In a heavy-bottomed pan, combine 2 cups of full-fat milk with 2 tablespoons of custard powder and 3 tablespoons of sugar. Whisk continuously over medium heat until no lumps remain.

Tip: Use cold milk to mix the custard powder initially—this prevents clumping when heated.

Step 3 — Cook the Custard

Keep stirring the custard mixture over medium-low heat until it thickens to a pouring consistency—about 4–5 minutes. Do not boil vigorously.

Tip: The custard is ready when it coats the back of a spoon. Remove from heat immediately to avoid overcooking.

Step 4 — Cool the Custard

Transfer the cooked custard to a bowl and allow it to cool to room temperature. You can place the bowl in an ice bath to speed up the process.

Tip: Stir occasionally while cooling to prevent a skin from forming on top.

Step 5 — Add Creamy Elements

Once cooled, mix in ½ cup of condensed milk and ¼ cup of fresh cream. Whisk until smooth and well combined.

Tip: For a lighter version, substitute condensed milk with powdered sugar and a splash of milk.

Step 6 — Combine Fruits and Custard

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

Tip: Add delicate fruits like bananas and strawberries last to keep them from turning mushy.

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 together.

Tip: Serve within 4–5 hours for the best texture, as fruits may release water over time.

Step 8 — Garnish and Serve

Just before serving, garnish with chopped nuts like almonds and pistachios, along with the reserved fruits. Enjoy your Instant Fruit Rabdi in Minutes! Custard Fruit Salad chilled.

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

Nutritional Information

Calories	215 kcal
Protein	5 g
Carbohydrates	35 g
Fat	7 g
Fiber	3 g
Sodium	85 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of custard — Adds a protein boost and tangy flavor while keeping the creamy texture.
• Coconut milk for dairy-free — Offers a rich, tropical flavor and creamy consistency without dairy.
• Stevia or monk fruit for sugar — Provides sweetness with fewer carbs and no impact on blood sugar.
• Chia seeds for thickening — Adds fiber and omega-3s while creating a pudding-like texture naturally.
• Mixed nuts instead of just almonds — Increases protein, healthy fats, and adds a satisfying crunch.
• Fresh berries for lower-carb fruits — Reduces natural sugar content while adding vibrant color and antioxidants.
• Cardamom and saffron only — Enhances flavor without added salt, keeping the dish low-sodium.
• Oats or quinoa flakes as base — Provides a gluten-free, fiber-rich alternative to traditional thickeners.

Serving Suggestions

• Pair with warm gulab jamun for a festive dessert platter.
• Serve chilled as a refreshing treat during summer parties or picnics.
• Layer in tall glasses with crumbled cake for an elegant trifle presentation.
• Accompany with a sprinkle of chopped nuts and edible rose petals for special occasions.
• Offer as a light, creamy dessert after a spicy meal to balance flavors.
• Portion into small cups for easy serving at potlucks or family gatherings.

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe works beautifully as a quick, impressive dessert that suits both casual and celebratory moments.

Common Mistakes to Avoid

• Mistake: Using watery fruits like watermelon. Fix: Opt for firm fruits like apples and bananas to prevent a soggy Instant Fruit Rabdi.
• Mistake: Overcooking the custard base. Fix: Cook just until thickened to maintain a creamy texture in your Custard Fruit Salad.
• Mistake: Adding fruits while custard is hot. Fix: Cool the custard completely to keep fruits fresh and crisp.
• Mistake: Skipping the chilling time. Fix: Refrigerate for at least an hour to let flavors meld perfectly.
• Mistake: Using canned fruit syrup. Fix: Drain fruits thoroughly to avoid diluting your Instant Fruit Rabdi.
• Mistake: Not adjusting sugar to fruit sweetness. Fix: Taste fruits first and reduce added sugar if they are very sweet.
• Mistake: Stirring too vigorously after adding fruits. Fix: Fold gently to maintain fruit integrity in the Custard Fruit Salad.
• Mistake: Preparing too far in advance. Fix: Assemble close to serving to prevent fruits from turning mushy.
• Mistake: Using low-fat milk for custard. Fix: Full-fat milk ensures a rich, authentic rabdi consistency.
• Mistake: Ignoring fruit browning. Fix: Toss apples and bananas in lemon juice to keep your Instant Fruit Rabdi vibrant.

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: For longer storage, freeze in a freezer-safe container for up to 1 month. Note that the texture of the fruits may soften upon thawing.
• Reheat: This dessert is best served chilled. If you prefer it slightly less cold, let it sit at room temperature for 10-15 minutes rather than reheating, as heating can curdle the custard.

Always use clean, dry utensils when serving to prevent spoilage and maintain the freshness of your Instant Fruit Rabdi in Minutes! Custard Fruit Salad.

Conclusion

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

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FAQs

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

Use firm, non-watery fruits like apples, bananas, mangoes, and pomegranate seeds. These hold up well and blend nicely with the creamy rabdi base. Avoid watermelon or citrus fruits that can make the dessert runny.

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 and refrigerate it. For the best texture, add fruits just before serving to keep them fresh and crisp. This makes it a convenient dessert for parties.

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

You can substitute custard powder with a cornstarch slurry or use thick yogurt or cream for a similar creamy texture. Adjust sweetness accordingly, as custard powder often contains sugar. This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe remains delicious with these alternatives.