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 seasonal fruits for a refreshing treat. If you enjoy creamy desserts, you might also like the Homemade Lemon Custard Cake Recipe or the Old-Fashioned Coconut Cream Pie Recipe. This no-cook dessert comes together in minutes and is sure to impress.

Ingredients

This quick and creamy dessert combines the richness of traditional rabdi with the freshness of fruits, creating a delightful treat that’s ready in minutes.

• 1 cup ready-made rabdi (or condensed milk mixed with milk powder)
• 1 cup mixed fruits (banana, apple, pomegranate, grapes)
• ½ cup vanilla custard powder
• 2 cups milk
• ¼ cup sugar (adjust to taste)
• ½ teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, pistachios)
• 1 tablespoon rose water (optional)
• Pinch of saffron strands (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. To prevent browning, toss apples in a teaspoon of lemon juice.

Tip: Use chilled fruits for a refreshing, cool texture in your Instant Fruit Rabdi.

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 thick and creamy.

Tip: Always use cold milk for mixing custard powder to avoid lumps 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.

Tip: Do not boil the milk vigorously, as it can reduce in volume and affect the creaminess.

Step 4 — Combine Custard with Milk

Once the milk is hot, reduce the heat to low and slowly pour in the custard mixture while stirring continuously. Cook for 2–3 minutes until the custard thickens slightly.

Tip: Stirring constantly prevents lumps and ensures a smooth, velvety texture for your Custard Fruit Salad.

Step 5 — Sweeten the Rabdi

Add 3–4 tablespoons of sugar or condensed milk to the custard base and stir until fully dissolved. Taste and adjust sweetness according to preference.

Tip: If using condensed milk, reduce the amount of sugar to balance the sweetness.

Step 6 — Cool the Mixture

Remove the pan from heat and let the custard cool to room temperature. You can place the pan in a bowl of cold water to speed up the process.

Tip: Do not add fruits while the custard is hot, as they can become mushy.

Step 7 — Mix in Fruits and Flavors

Once cooled, gently fold in the chopped fruits. Add ½ teaspoon of cardamom powder and a handful of chopped nuts like almonds or pistachios for extra flavor and crunch.

Tip: Reserve some nuts and fruits for garnishing your Instant Fruit Rabdi in Minutes!

Step 8 — Chill and Serve

Transfer the Custard Fruit Salad to a serving bowl and refrigerate for at least 30 minutes. Chilling enhances the flavors and gives it a dessert-like consistency.

Tip: Serve chilled for the best taste and texture. Garnish with saffron strands or rose petals if desired.

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 for Custard — Boosts protein content while maintaining creaminess with a pleasant tang.
• Coconut Milk for Dairy Milk — Creates a rich, dairy-free version with a subtle tropical flavor.
• Stevia or Monk Fruit for Sugar — Offers a natural, lower-carb sweetness without spiking blood sugar.
• Chia Seeds for Nuts — Adds crunch and omega-3s while keeping the recipe nut-free and gluten-free.
• Berries and Kiwi for High-Sugar Fruits — Lowers the overall carb count and adds a vibrant, tart contrast.
• Vanilla Protein Powder Mixed with Milk — Transforms the dessert into a high-protein, muscle-friendly treat.
• Unsweetened Almond Milk and a Pinch of Salt — Provides a low-sodium, light base that lets the fruit flavors shine.

Serving Suggestions

• Serve this Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe chilled as a refreshing summer dessert.
• Pair with a scoop of vanilla ice cream for an indulgent treat.
• Perfect for festive occasions like Diwali, Eid, or family gatherings.
• Garnish with chopped nuts and a sprinkle of saffron for an elegant presentation.
• Serve in individual dessert cups or a large glass bowl for a beautiful centerpiece.
• Ideal as a light, healthy dessert after a heavy meal.
• Great for potlucks and picnics—easy to transport and serve.

This quick dessert is versatile and sure to impress guests with minimal effort.

Common Mistakes to Avoid

• Mistake: Using overly watery fruits like watermelon. Fix: Opt for firmer fruits like bananas, apples, and pomegranate to prevent a soggy rabdi.
• Mistake: Preparing custard with incorrect milk-to-powder ratio. Fix: Follow package instructions precisely—typically 2 tbsp custard powder per 500ml milk for perfect thickness.
• Mistake: Adding fruits while custard is still hot. Fix: Always cool the custard completely to room temperature to maintain fruit texture and freshness.
• Mistake: Overcooking the rabdi base, causing it to thicken excessively. Fix: Cook only until it coats the back of a spoon; residual heat will thicken it further.
• Mistake: Skipping the chilling time before serving. Fix: Refrigerate for at least 1–2 hours to allow flavors to meld and the dessert to set properly.
• Mistake: Using canned fruits packed in heavy syrup. Fix: Drain syrup thoroughly or use fresh fruits to avoid an overly sweet, artificial taste.
• Mistake: Not adjusting sugar based on fruit sweetness. Fix: Taste your fruits first and reduce added sugar in the custard accordingly to balance flavors.
• Mistake: Stirring the custard inconsistently, leading to lumps. Fix: Whisk continuously on low heat until smooth for a lump-free, creamy texture.

Storing Tips

• Fridge: Store your Instant Fruit Rabdi in Minutes! Custard Fruit Salad 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, airtight container for up to 1 month. Note that the texture of the fruits may change upon thawing.
• Reheat: This dessert 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 warmed through.

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

Conclusion

This Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe is the perfect quick dessert for any occasion. Give this easy recipe a try and share your results in the comments below. For another crowd-pleasing dish, check out this Catering Business Shuru 😆 2 Full Tray Chicken Biryani ki Recipe.

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Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe

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Pin Recipe

A quick and easy recipe combining creamy custard with fresh fruits to create a delicious Instant Fruit Rabdi, perfect for a refreshing dessert.

• Author: Dorothy Miler
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 1x
• Method: Dessert
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 2 cups milk
• 2 tablespoons custard powder
• 1/2 cup sugar
• 1/2 cup mixed fresh fruits (apple, banana, grapes, pomegranate, etc.)
• 1/4 teaspoon cardamom powder
• Chopped nuts for garnish (almonds, pistachios)

Instructions

1. In a small bowl, dissolve custard powder in 1/4 cup cold milk to make a smooth mixture without lumps.
2. Boil the remaining milk in a pan over medium heat.
3. Once the milk starts boiling, reduce the heat and slowly add the custard mixture, stirring continuously to avoid lumps.
4. Add sugar and continue stirring until the custard thickens to a creamy consistency.
5. Remove from heat and add cardamom powder.
6. Allow the custard to cool to room temperature, then refrigerate for 15-20 minutes.
7. Add chopped fresh fruits to the chilled custard and mix gently.
8. Garnish with chopped nuts and serve immediately or chilled.

Notes

Use fresh, seasonal fruits for the best taste. Adjust the sugar quantity to your preference. Custard thickens upon cooling, so avoid overcooking.

Nutrition

• Calories: 220
• Sugar: 30g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 15mg

FAQs

What makes this Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe so quick to prepare?

This recipe uses instant custard powder and pre-made rabdi or condensed milk, eliminating the need for lengthy cooking. You simply mix the ingredients with fresh fruits for a fast, delicious dessert. It’s the perfect Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe for busy days.

Can I prepare this dessert ahead of time?

Yes, you can assemble it a few hours in advance. Keep it refrigerated until serving to maintain freshness. For best texture, add soft fruits like bananas just before serving to prevent them from turning mushy.

What fruits work best in this fruit rabdi custard salad?

Firm fruits like apples, pomegranate, and grapes hold up well. You can also use mangoes, strawberries, or any seasonal favorites. Avoid overly watery fruits to keep the dessert creamy and rich.