This is a quick and creamy fruit salad or fruit custard recipe made using an instant premix. The premix is prepared with simple, readily available ingredients and has a good shelf life. With this premix, you can make a rich and delicious fruit custard base in just 10 minutes—just like the one served in restaurants! This popular summer dessert is often enjoyed as a side dish with poori. Share this delightful sweet treat with your friends and family. Give it a try!
Tips for Making Tasty & Creamy Fruit Custard
- Homemade Fruit Custard Premix: The premix is made using cornflour, milk powder, vanilla essence, and yellow food color. Cornflour provides thickness, while milk powder absorbs excess water, enhancing creaminess and texture. Vanilla essence and food color give it the perfect market-style look and taste. This premix is easy to prepare and stays fresh when stored in the refrigerator. To make fruit custard, simply mix the premix with milk—no additional ingredients are required.
- Enhancing Creaminess: For a rich and smooth texture, I add homemade milk malai. You can also use fresh cream as an alternative.
- Choosing Fruits: Add fruits of your choice, ensuring they are cut into small pieces. Avoid using citrus fruits, as they can affect the texture of the custard.
Please do visit my other related recipe collection like
Recipe Video
Fruit custard recipe | fruit salad | fruit salad with instant premix
Ingredients
For fruit custard premix
- ½ cup or 60 grm corn flour
- ½ cup or 60 grm milk powder
- 1 cup or 250 grm sugar
- ½ tsp vanilla essence
- ½ tsp yellow food colour
For fruit custard
- 1 litre milk
- 100 grm or ¾ cup fruit custard premix
- ½ tsp cardamom powder
- ¼ cup fresh malai
- ½ cup chopped apple
- ¼ cup black grapes
- ¼ cup green grapes
- ½ cup chopped chickoo
- ½ cup chopped banana
- ¼ cup pomegranate seeds
- Garnish with almon slits and pistachio slits
Instructions
Making Fruit Custard Premix
- In a mixer jar, add ½ cup (60g) cornflour, ½ cup (60g) milk powder, 1 cup (250g) sugar, ½ tsp vanilla essence, and ½ tsp yellow food color, then grind it well.
- Your fruit custard premix is ready. Store it in an airtight container.
Making Fruit Custard
- In a pan, add 1 liter of milk. Take 2-3 ladles of milk in a separate bowl. Bring the remaining milk to a boil over high heat.
- Once the milk starts boiling, reduce the heat to medium. Stir occasionally and let it boil for 5 minutes.
- Meanwhile, add 100g (¾ cup) of the fruit custard premix to the chilled milk and mix well until no lumps remain.
- Add the prepared premix mixture to the boiling milk and mix well.
- Stir continuously for about 8-9 minutes until the mixture thickens and coats the back of a spoon.
- Turn off the heat and add ½ tsp cardamom powder. Let the mixture cool to room temperature.
- Once cooled, add ¼ cup fresh malai and mix well.
- Cover and refrigerate for 2 hours.
- At the time of serving, add ½ cup chopped apple, ¼ cup black grapes, ¼ cup green grapes, ½ cup chopped chikoo, ½ cup chopped banana, and ¼ cup pomegranate seeds. Mix well.
- Garnish with pistachio and almond slivers. Serve chilled.
Notes
For fruit custard premix
- The proportion of cornflour and milk powder should be equal.
- Milk powder adds creaminess to fruit salad.
- Cornflour thickens the fruit salad.
- In an airtight container, the fruit salad premix stays good for 6 months in the refrigerator.
- Boil milk for 5 minutes on medium flame to evaporate the water and slightly thicken the milk.
- Add premix to cold milk to prevent lumps. 100 grams of premix is perfect for 1 liter of milk.
- The addition of fresh malai gives a creamy texture and enhances the taste of the fruit custard
- Fruit custard taste great when it is serve chilled.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes