Vrat ka fruit custard or fruit custard prepared for fasting is a recipe which makes me go wow! Fasting in Indian culture requires us to follow a certain diet that is eggless, gluten free and grain free. After making this recipe, I am sure I am not buying corn flour powder separately. After making apple kheer , we wanted to use the same technique to make a good eggless custard. It turned out better than we expected!
How to make fruit custard?
We whisk eggs, sugar and cornstarch with milk to make a custard in the west. Cook it on low medium heat in a large saucepan. Later it is served as is or as fillings in buns, tarts, donuts and cannoli. The Indian fruit custard recipe is eggless. We add 2 tablespoon of custard powder with some milk in a bowl to make a slurry. Later, we add this slurry to a saucepan of hot milk. Once ready, we serve it hot or cold. Some people like to serve warm custard with cake. (Absolutely delicious!). Most people serve it cold as a dessert by adding some seasonal fruits to it.
can we eat fruit custard in fast?
Traditional custard recipe cannot be eaten during fasting period as we tend to eat gluten-free then. Below is a recipe which can be eaten during Hindu fasting period. When fasting, we can make delicious dishes such as sweet potato kheer, ghiya kheer, sabakki payasa/sabudana kheer and apple kheer Check out this top 10 list of fasting recipes here. Get creative and make dry fruit modak, Strawberry modak, anjeer roll, and gluten free gulab jamun.
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Ingredients
- Full cream milk
- Sago powder(sabudana)/ Amaranth powder (rajgira)
- Cut fruits (Mango, kiwi, banana and strawberry) or as per your choice.
Instructions
- Heat the milk in a pan, keep 2 tablespoon aside and add saffron.
- Add amaranth/rajgira flour or powdered sabudana to the milk in the pan. Mix with a whisk.
- Add sugar and allow milk to boil. Turn off the heat. Keep the mix aside to cool down.
- Add saffron milk mixture to the above saucepan. Mix well.
- Refrigerate the custard for 1-2 hours. Chop the fruits and keep them ready for serving.
- Mix the fruits with custard before serving, serve chilled.
Variations
Rajgira /Amaranth flour has a slight aftertaste when you make vrat ka fruit custard. Sabudana /tapioca flour is more neutral. You may use either of them. If you are particular, you may add teaspoon of cardamom powder or few drops of organic vanilla extract (not commercial essence while making for vrat).
Top tip
If you want to serve custard after some time, store the chopped fruit and custard mix separately. Once you add citrus fruits to the custard, it must be served immediately. If you keep it for long, it will release water later and changes consistency.
Storage
Store it in refrigerator for 2-3 days.
FAQ
If you add citrus fruits and leave custard for a long time, it may turn bitter. Best to add citrus fruits just before you serve.
Yes, it stays good for 1-2 days. However, bananas might get discolored. If you intend to eat fruit custard later, add fresh fruit when you serve.
You can reheat plain custard in microwave for 30 seconds, stirring once and reheat until it reaches your desired temperature. You can also heat it on stove on a low medium temperature.
Related recipes
vrat ka fruit custard recipe | falhari fruit custard recipe
Equipment
- saucepan
Ingredients
- 2 cup milk full cream
- 2 tbsp. rajgira flour/amaranth flour or powdered sabudana flour
- 5-6 strands of saffron soaked in 2 tablespoon milk
- 1 cup cut fruits chopped (apple, banana,kiwi, strawberry)
- 2 tbsp. sugar increase as per taste
Instructions
- Heat the milk in a pan, keep 2 tablespoon aside and add saffron.
- Add amaranth/rajgira flour or powdered sabudana to the milk in the pan.Mix with a whisk.
- Add sugar and allow milk to boil. Turn off the heat. Keep the mix aside to cool down.
- Add saffron milk mixture to the above saucepan. Mix well.
- Refrigerate the custard for 1-2 hours. Chop the fruits and keep them ready for serving.
- Mix the fruits with custard before serving, serve chilled.
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