Introduction

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is a quick and delightful dessert that combines creamy custard with fresh seasonal fruits. It’s perfect for busy days when you want something sweet without spending hours in the kitchen. If you enjoy creamy desserts, you might also like this Homemade Lemon Custard Cake Recipe or this Old-Fashioned Coconut Cream Pie Recipe.

Ingredients

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

• 1 packet instant custard powder (vanilla flavor)
• 500 ml cold milk
• 3 tablespoons sugar (adjust to taste)
• 1 cup mixed fruits, chopped (such as bananas, apples, grapes, pomegranate, mango)
• 1/2 cup fresh cream (or thick yogurt)
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, pistachios)
• A pinch of saffron strands (optional)

Timing

Prep Time	5 minutes
Cook Time	0 minutes
Total Time	5 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. Sprinkle a teaspoon of lemon juice over fruits like apples and bananas to prevent browning.

Tip: Use chilled, ripe fruits for the best texture and natural sweetness in your Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe.

Step 2 — Make the Custard Base

In a mixing 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.

Tip: Use full-fat milk for a creamier consistency, and keep the custard-to-milk ratio precise for perfect thickness.

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, stirring occasionally. Do not let the milk scorch—keep the temperature controlled.

Tip: Simmer the milk until it reduces slightly, about 5–7 minutes, for a richer rabdi-like base in your custard fruit salad.

Step 4 — Combine Custard with Hot Milk

Slowly pour the custard slurry into the hot milk, stirring continuously to prevent lumps. Cook on low heat for 2–3 minutes until the mixture thickens and coats the back of a spoon.

Tip: Stir in one direction only for a smooth, lump-free custard—key for the Instant Fruit Rabdi in Minutes! texture.

Step 5 — Sweeten the Mixture

Add 3–4 tablespoons of sugar or honey to the warm custard and stir until fully dissolved. Taste and adjust sweetness based on fruit sweetness and preference.

Tip: If using condensed milk, reduce added sugar and stir well to blend flavors seamlessly into your Custard Fruit Salad Recipe.

Step 6 — Cool the Custard

Remove the pan from heat and let the custard cool to room temperature. You can speed this up by placing the bowl in an ice bath, stirring occasionally.

Tip: Do not refrigerate hot custard—it can form a skin. Cover with cling film touching the surface if cooling at room temperature.

Step 7 — Mix in Fruits and Flavors

Once cooled, fold in the chopped fruits gently. Add ½ teaspoon of cardamom powder and a pinch of saffron (soaked in warm milk) for authentic rabdi aroma.

Tip: Reserve some pomegranate seeds and nuts for garnish to enhance visual appeal in your Instant Fruit Rabdi.

Step 8 — Chill and Rest

Refrigerate the prepared fruit rabdi for at least 30 minutes to allow flavors to meld. The custard will thicken further upon chilling.

Tip: Serve chilled for the best taste and texture. Garnish with chopped nuts and rose petals just before serving your Custard Fruit Salad Recipe.

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 — Boosts protein significantly while maintaining a creamy texture with a pleasant tang.
• Coconut Milk for a Dairy-Free Version — Provides a rich, tropical flavor and creamy consistency, perfect for a vegan Instant Fruit Rabdi.
• Stevia or Monk Fruit for Lower Sugar — These natural sweeteners reduce the carbohydrate content without sacrificing sweetness.
• Chia Seeds for Added Fiber — Stir in chia seeds to increase fiber, which aids digestion and adds a interesting texture.
• Nut-Based Cream for a Keto-Friendly Option — Using almond or cashew cream creates a lower-carb, high-fat base suitable for a ketogenic diet.
• Fresh Berries for Lower-Glycemic Fruits — Swap higher-sugar fruits with berries like strawberries and blueberries to reduce the overall sugar impact.
• Unsweetened Almond Milk for a Lighter Base — This creates a lower-calorie version of the Custard Fruit Salad while keeping it dairy-free and light.
• Skip Added Salt for Low-Sodium — The natural sweetness of the fruits and custard means you can easily omit salt for a heart-healthy choice.

Serving Suggestions

• Pair with warm gulab jamun or jalebi for a festive dessert platter.
• Serve chilled in individual martini glasses for elegant dinner parties.
• Perfect for festive occasions like Diwali, Eid, or Holi celebrations.
• Layer in tall glasses with crumbled meringue or cake pieces for a trifle-style dessert.
• Garnish with edible rose petals and chopped pistachios for a colorful presentation.
• Pack in airtight containers for a refreshing picnic or potluck treat.

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is wonderfully versatile—enjoy it as a quick family dessert, a showstopper at gatherings, or a sweet ending to any meal.

Common Mistakes to Avoid

• Mistake: Using overripe bananas that turn mushy. Fix: Choose firm, just-ripe bananas to maintain texture.
• Mistake: Adding fruits too early, causing them to release water. Fix: Mix fruits in just before serving to keep the rabdi thick.
• Mistake: Overcooking the custard, leading to a rubbery texture. Fix: Cook on low heat and remove once it coats the back of a spoon.
• Mistake: Skipping the chilling step, resulting in a warm, unappetizing dish. Fix: Refrigerate for at least 30 minutes to enhance flavors.
• Mistake: Using canned fruit syrup, which makes the rabdi overly sweet. Fix: Drain syrup thoroughly or use fresh fruits for balanced sweetness.
• Mistake: Not adjusting sugar based on fruit sweetness. Fix: Taste fruits first and reduce added sugar accordingly.
• Mistake: Whisking custard powder directly into hot milk, causing lumps. Fix: Always mix powder with a little cold milk first to form a smooth paste.
• Mistake: Using watery fruits like watermelon, which dilute the rabdi. Fix: Stick to firm, low-moisture fruits like apples, grapes, and pomegranate.
• Mistake: Overmixing after adding fruits, breaking them down. Fix: Fold gently to keep fruit pieces intact and appealing.
• Mistake: Storing leftovers too long, as fruits soften and spoil texture. Fix: Consume within a day for the best freshness and crunch.

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 in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheat: Gently warm refrigerated rabdi in a saucepan over low heat, stirring frequently, until it reaches 165°F (74°C). Do not refreeze after thawing.

For the best texture and flavor, serve this Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe chilled and fresh.

Conclusion

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is the 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

Can I make this Instant Fruit Rabdi in Minutes! Custard Fruit Salad ahead of time?

Yes, you can prepare this Instant Fruit Rabdi in Minutes! Custard Fruit Salad a few hours in advance. Keep it refrigerated until serving to maintain freshness and texture.

What fruits work best in this custard fruit salad?

Use firm, non-watery fruits like apples, bananas, pomegranate, and grapes. Avoid watery fruits like watermelon to prevent the rabdi from becoming runny.

How can I make this dessert richer?

For a richer Instant Fruit Rabdi in Minutes! Custard Fruit Salad, use full-fat milk and add a splash of cream. Garnish with chopped nuts and saffron strands for extra flavor.