Friday, October 31, 2014

Pink Fruit Custard

Now that the Indian festivals are all over, it’s time to welcome the Holiday Season in the US. It’s time for parties, gatherings, costume parties and of course all the potlucks. 

This particular recipe is “inspired” from so many sources that I hardly remember where I got it from(kinda like movie Barfi :D)

The pink hue and a hint of rose essence gives the plain old custard an oomph factor. 

It's a great item to take for a potluck. Impress your friends and family with this pink fruit custard. 



Custard Powder(Vanilla) - start with 2-3 tsp
Sugar(according to taste - generally around 1/4 cup)
Cardamom Powder - 1/4 tsp

Roohafza - 1 tsp
a drop of rose essence

Fruits - any fruits of your choice cut in bite size pieces. I generally don’t like adding citrus fruits to fruit salads. Generally I put apple, bananas, pears, grapes.

for garnishing

cashew bits


Follow the instructions to make the custard.
Or follow this instruction below -
Take as much milk as you want in a big pot and start boiling it in low flame. If you are boiling it in medium flame make sure you stir it continuously. 
Mix 2-3 tsp custard powder(to begin with) in little milk so that no lumps are formed. 
Once the milk is heated up, add sugar. Add the custard mixture and boil it in low flame. As it boils, the mixture starts to thicken. If you want it more thick, mix some more custard powder in some milk and add to this. If it is too thick add some more milk.  Let it boil again. It should become as thick as Rasmalai.

Turn off the stove. Add cardamom powder. Let it cool. Add rooh-afza and a drop of rose essence. Chill it in the refrigerator.  If you want it to chill quickly, chill it in the freezer. Just before serving, add cut fruits. 
In a pan, add little ghee. Roast some cashews and raisins and add them to the custard. Serve!

  • You could use the same recipe freeze it  and make ice cream, like in this recipe.
  • As the custard cools, it thickens some more

Recipe Source - (one of them)

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