Fruit salad recipe | instant fruit salad | fruit custard
Ingredients
- 500 ml or ½ litre milk
- 5-6 tbsp powder sugar
- 2 tbsp tapkir flour - arrarot powder or cornflour
- 2 tbsp milk powder
- Pinch of yellow food color
- ½ tsp cardamom powder
- ¼ cup chopped apple pieces
- ¼ cup black grapes
- ¼ cup green grapes
- ¼ cup chopped chickoo
- ¼ cup chopped banana
- ¼ cup pomegranate seeds
- Garnish with almond slits and pistachio slits
Instructions
- In a pan, add 500 ml (½ litre) milk. Take out ¼ cup of milk into a separate bowl.
- Now bring the milk to a boil on high flame, then add 5–6 tbsp powdered sugar and mix well.
- Let the milk boil for 5 minutes.
- In the ¼ cup cold milk, add 2 tbsp tapkir flour, 2 tbsp milk powder, and a pinch of yellow food color. Mix well.
- Slowly add this mixture to the boiling milk, stirring continuously. Cook the mixture for 7–8 minutes on medium flame.
- The milk mixture will thicken. Switch off the gas and transfer it to a mixing bowl.
- Add ½ tsp cardamom powder, mix well, and let the mixture cool to room temperature.
- Then place the milk mixture in the refrigerator for 2 hours.
- At the time of serving, add ¼ cup chopped apple, ¼ cup chopped black grapes, ¼ cup chopped green grapes, ¼ cup chikoo pieces, ¼ cup banana pieces, and ¼ cup pomegranate seeds. Mix well.
- Fruit salad is ready. Garnish with almond and pistachio slits.
Notes
- Boil the milk for only 5 minutes after adding powdered sugar to it.
- Add tapkir flour and milk powder to cold milk.
- Stir continuously after adding the tapkir–milk powder mixture to the milk.
- Tapkir flour (arrowroot powder) gives thickness to the milk.
- 2 tbsp of tapkir flour is perfect for ½ litre of milk.
- You can use cornflour instead of tapkir flour (arrowroot powder).
- Milk powder enhances the taste of the fruit salad.
- Chill the milk mixture in the refrigerator for 2 hours.
- Add fruits to the milk only when serving the fruit salad.