Introduction

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe delivers a rich, creamy dessert with no cooking required. It combines sweetened milk, custard powder, and fresh fruits for a refreshing treat perfect for any occasion. For more custard-based desserts, try the Homemade Lemon Custard Cake Recipe or the Old-Fashioned Coconut Cream Pie Recipe.

Ingredients

This quick dessert combines creamy custard with fresh fruits for a delightful treat that’s both refreshing and satisfying.

• 2 cups ready-made rabdi (or condensed milk mixed with milk powder)
• 1 cup vanilla custard powder
• 4 cups mixed fruits (apples, bananas, pomegranate, grapes)
• 1/2 cup chopped nuts (almonds, pistachios)
• 1/4 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 the Fruits

Wash and chop your choice of seasonal fruits into bite-sized pieces. Use firm fruits like apples, bananas, mangoes, pomegranate seeds, and grapes for the best texture. Keep them chilled until ready to use to maintain freshness.

Step 2 — Make the Custard Base

In a bowl, mix 2 tablespoons of custard powder with ¼ cup of cold milk to form a smooth, lump-free paste. Ensure there are no dry pockets of powder for a creamy consistency.

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. Do not let it boil vigorously.

Step 4 — Combine Custard with Milk

Once the milk is hot, reduce the heat to low and slowly pour in the custard paste while stirring continuously. This prevents lumps and ensures a smooth, thickened texture. Cook for 2–3 minutes until the mixture coats the back of a spoon.

Step 5 — Sweeten the Rabdi

Add 3–4 tablespoons of sugar or honey to the custard base and stir until fully dissolved. Taste and adjust sweetness as needed. For a richer flavor, you can also add a pinch of cardamom powder or saffron strands at this stage.

Step 6 — Cool the Custard

Remove the pan from heat and let the custard cool to room temperature. You can speed up the process by placing the bowl in an ice bath. Do not add fruits while the custard is hot, as they may become mushy.

Step 7 — Mix Fruits with Custard

Once cooled, gently fold in the chopped fruits until they are evenly coated with the custard rabdi. Be careful not to overmix, especially if using soft fruits like bananas, to avoid breaking them.

Step 8 — Chill Before Serving

Cover the bowl and refrigerate the Instant Fruit Rabdi for at least 30 minutes. Chilling enhances the flavors and allows the custard to set slightly. Serve cold for the best taste and texture.

Step 9 — Garnish and Serve

Just before serving, garnish with chopped nuts like almonds or pistachios and a sprinkle of rose petals or edible silver foil for an elegant touch. Enjoy your Instant Fruit Rabdi in Minutes! Custard Fruit Salad immediately for a refreshing dessert.

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 Instead of Custard — Adds a protein boost and tangy flavor while reducing sugar content.
• Coconut Milk for Dairy-Free — Provides a creamy, tropical taste and makes the recipe dairy-free.
• Stevia or Monk Fruit Sweetener — Lowers the carb and calorie count while maintaining sweetness.
• Chia Seeds for Thickening — Adds fiber and omega-3s, creating a gel-like texture without cornstarch.
• Almond Flour as a Garnish — Offers a gluten-free, nutty crunch instead of traditional biscuit crumbs.
• Unsweetened Nut Butter Drizzle — Introduces healthy fats and richness without added sugars.
• Low-Sodium Nuts and Seeds — Reduces sodium intake while adding texture and nutrients.
• Fresh Berries Instead of Canned Fruit — Lowers sugar and enhances freshness with natural antioxidants.

Serving Suggestions

• Pair with warm, flaky puri or malpua for a festive Indian dessert combination.
• Serve as a refreshing, light dessert after a heavy meal like biryani or a rich curry.
• Perfect for potlucks, kitty parties, and festive occasions like Diwali or Holi.
• Create elegant individual servings in martini glasses or small dessert bowls for a party.
• Garnish with a sprinkle of crushed nuts and a fresh mint leaf for a pop of color and texture.
• Chill thoroughly before serving to enhance the creamy, custard-like texture of the fruit rabdi.

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is wonderfully versatile, making it suitable for both everyday treats and special celebrations.

Common Mistakes to Avoid

• Mistake: Using watery fruits like watermelon. Fix: Opt for firm fruits like apples and bananas to prevent a soggy texture.
• Mistake: Overcooking the custard base. Fix: Stir continuously on low heat until it just thickens to avoid a rubbery consistency.
• Mistake: Adding fruits while the custard is hot. Fix: Let the custard cool completely to keep fruits fresh and crisp.
• Mistake: Skipping the chilling time. Fix: Refrigerate for at least an hour to allow flavors to meld beautifully.
• Mistake: Using canned fruit syrup. Fix: Drain syrup thoroughly to maintain the dessert’s rich, creamy profile.
• Mistake: Inconsistent fruit chopping. Fix: Cut fruits into uniform, bite-sized pieces for even distribution and texture.
• Mistake: Over-sweetening with sugar. Fix: Rely on the natural sweetness of ripe fruits and adjust sugar sparingly.
• Mistake: Not toasting nuts before adding. Fix: Lightly toast nuts to enhance their crunch and aromatic flavor.
• Mistake: Preparing too far in advance. Fix: Assemble close to serving time to prevent fruits from releasing excess moisture.
• Mistake: Using low-fat milk for rabdi. Fix: Use full-fat milk to achieve a luxuriously creamy and authentic texture.

Storing Tips

• Fridge: Store your Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe in an airtight container in the refrigerator for up to 2 days. Keep the temperature at or below 40°F (4°C) for food safety.
• Freezer: Freeze this dessert in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: Gently warm refrigerated Instant Fruit Rabdi in a saucepan over low heat, stirring constantly, until it reaches 165°F (74°C). Do not reheat frozen or thawed versions.

For best quality, consume your Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe fresh, as the fruits may soften and release water over time.

Conclusion

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is a perfect quick dessert for any occasion. It’s creamy, fruity, and incredibly easy to make. Give this recipe a try and share your experience in the comments below!

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FAQs

What is the quickest way to make Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe?

Use instant custard powder and pre-made rabdi or condensed milk to skip long cooking steps. Chop your fruits ahead of time for even faster assembly. This method keeps the Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe truly quick.

Can I prepare this dessert ahead of time for a party?

Yes, you can assemble it a few hours in advance. Keep the fruit salad chilled to maintain freshness and texture. Stir gently before serving to redistribute the creamy layers.

Which fruits work best in this fruit rabdi custard salad?

Firm, non-watery fruits like bananas, apples, mangoes, and pomegranate hold up well. Avoid juicy fruits like watermelon to prevent the dessert from becoming soggy. They blend perfectly with the creamy base.