ফ্রুট কাস্টার্ড রেসিপি একদম সহজে(রমজান স্পেশাল)
ফ্রুট কাস্টার্ড রেসিপি একদম সহজে(রমজান স্পেশাল) is a easy Indian recipe that serves 6. 150 calories per serving. Recipe by Atanur Rannaghar on YouTube.
Prep: 3 hrs 7 min | Cook: 19 min | Total: 3 hrs 41 min
Cost: $20.49 total, $3.42 per serving
Ingredients
- 2 liters Whole Milk (full‑fat milk for richness)
- 30 grams Vanilla Custard Powder (store‑bought vanilla flavored custard powder)
- 200 grams Milk Powder (adds body and creaminess)
- 150 grams Granulated Sugar (adjust sweetness to taste)
- a pinch Saffron Strands (optional, for color and subtle flavor)
- 0.25 teaspoon Cardamom Powder (optional, adds aromatic note)
- 100 grams Green Seedless Grapes (halved or quartered)
- 100 grams Black Grapes (optional, same prep as green grapes)
- 2 pieces Banana (medium, sliced into 1‑inch rounds)
- 10 pieces Strawberries (hulled and halved)
- 1 piece Apple (cored and diced)
- 1 piece Kiwi (sliced for garnish (optional))
- 2 tablespoons Pomegranate Seeds (for garnish, adds crunch and color)
- 1.5 cups Water (for homemade custard powder (optional))
- a pinch Salt (for homemade custard powder (optional))
- few drops Yellow Food Color (for homemade custard powder (optional))
- 6 teaspoons Cornflour (thickening agent for homemade custard powder)
- 1 teaspoon Rice Flour (optional, improves smoothness of homemade custard powder)
- few drops Vanilla Essence (for homemade custard powder (optional))
Instructions
Gather Ingredients & Equipment
Measure out all ingredients, wash the fruits, and set out the saucepan, bowls, whisk, knives and measuring tools.
Time: PT5M
Pre‑mix Custard Powder
Take about 2‑3 tablespoons of the cold milk and whisk in the vanilla custard powder until smooth. Set aside.
Time: PT5M
Heat Milk
Pour 2 liters of whole milk into the large saucepan and place over medium heat. Stir occasionally.
Time: PT8M
Temperature: medium heat
Add Milk Powder
Gradually sprinkle 200 g milk powder into the warming milk while stirring continuously to dissolve completely.
Time: PT2M
Temperature: medium heat
Sweeten the Milk
Add 150 g granulated sugar and stir until fully dissolved, about 2 minutes.
Time: PT2M
Temperature: medium heat
Bring to a Gentle Boil
Allow the milk mixture to come to a gentle boil, watching closely so it does not overflow.
Time: PT3M
Temperature: medium‑high heat
Incorporate Custard Paste
Reduce heat to low. Slowly pour the custard‑milk paste from step 2 into the boiling milk while whisking continuously. Continue whisking until the custard thickens and becomes smooth.
Time: PT3M
Temperature: low heat
Flavor the Custard
Stir in a pinch of saffron strands and ¼ teaspoon cardamom powder (optional) for aroma and color.
Time: PT1M
Cool the Custard
Transfer the hot custard to a clean bowl, cover with plastic wrap touching the surface to prevent a skin, and let it cool to room temperature (about 30 minutes).
Time: PT30M
Temperature: room temperature
Chill in Refrigerator
Place the covered bowl in the refrigerator and chill for at least 2 hours until fully set.
Time: PT2H
Prepare the Fruits
While the custard chills, wash all fruits. Halve grapes, slice bananas, halve strawberries, dice the apple (remove core), slice kiwi for garnish, and separate pomegranate arils.
Time: PT15M
Make Homemade Custard Powder (Optional)
In a separate bowl, mix 1‑1½ cups water, a pinch of salt, a few drops of yellow food color, 6 tsp cornflour, 1 tsp rice flour (optional) and a few drops of vanilla essence until smooth. Use this mixture in place of store‑bought custard powder.
Time: PT5M
Combine Fruit with Custard
Remove the chilled custard from the fridge. Gently fold in all prepared fruits except the kiwi and pomegranate seeds.
Time: PT5M
Garnish and Serve
Top the custard with sliced kiwi rings and a sprinkle of pomegranate seeds. Serve chilled.
Time: PT2M
Enjoy
Enjoy the refreshing fruit custard as a dessert or festive snack.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free, Contains Dairy
Allergens: Milk, Corn
Ingredient Substitutions
- Instead of Whole Milk: Almond milk (will be thinner), Soy milk
- Instead of Vanilla Custard Powder: Homemade custard powder (see below), Cornstarch + vanilla extract
- Instead of Milk Powder: Evaporated milk (use less fresh milk), Additional fresh milk
- Instead of Granulated Sugar: Powdered sugar, Honey (reduce amount)
- Instead of Saffron Strands: Turmeric (color only)
- Instead of Cardamom Powder: Ground cinnamon
- Instead of Green Seedless Grapes: Red grapes
- Instead of Black Grapes: Any seedless grape
- Instead of Banana: Plantain (cooked), Mango chunks
- Instead of Strawberries: Raspberries, Blueberries
- Instead of Apple: Pear
- Instead of Kiwi: Mango slices
- Instead of Pomegranate Seeds: Dried cranberries
- Instead of Yellow Food Color: Turmeric powder (color only)
- Instead of Cornflour: All‑purpose flour (use double amount)
- Instead of Rice Flour: Cornflour alone
- Instead of Vanilla Essence: Vanilla extract
Equipment Needed
- Large Saucepan
- Mixing Bowl
- Whisk
- Measuring Cup
- Measuring Spoons
- Chef's Knife
- Cutting Board
- Plastic Wrap
- Refrigerator
- Serving Bowls or Glasses
Critical Steps — Do Not Skip
- Mix custard powder with a small amount of cold milk to form a smooth paste before adding to hot milk.
- Add the custard paste slowly while whisking to avoid lumps.
- Cool the custard completely before folding in the fruit to prevent the fruit from releasing excess water.
Chef Tips from the Video
- For extra shine, stir in a teaspoon of clarified butter (ghee) just before chilling.
- Use a mix of colorful fruits for visual appeal; mangoes and pineapple work well in summer.
- If you prefer a richer custard, replace 250 ml of the milk with heavy cream.
Troubleshooting
Custard turned grainy or lumpy.
Make sure the custard powder is fully dissolved in cold milk first, and add it to the hot milk slowly while whisking continuously.
Custard is too thin after chilling.
Cook the custard a minute longer on low heat to achieve a thicker consistency before chilling.
Fruit makes the custard watery.
Add fruit only after the custard is fully set and chilled; avoid over‑mixing which can break down the fruit.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Custard can be prepared a day ahead and kept refrigerated; add fruit just before serving to keep it fresh.
- If using homemade custard powder, let the slurry rest for 5 minutes before using for a smoother texture.
Frequently Asked Questions
What is the cultural significance and history of Fruit Custard in Bengali cuisine?
Fruit Custard, known as "Phal ki Custard" in Bengali households, became popular during the British colonial era when custard powders were introduced. It is now a staple at festivals like Durga Puja and family gatherings, symbolizing celebration and hospitality.
What are the traditional regional variations of Fruit Custard in Indian cuisine?
In South India, the custard is often flavored with cardamom and served with mango or banana. In West Bengal, saffron and a mix of grapes, banana, and apple are common, while in Maharashtra, orange segments and pistachios are added for extra richness.
How is Fruit Custard traditionally served in Bengali households?
It is typically served chilled in glass bowls or small dessert plates, garnished with sliced kiwi, pomegranate seeds, and sometimes a drizzle of condensed milk. It is enjoyed as a light dessert after the main meal or as a sweet snack during festivals.
What occasions or celebrations is Fruit Custard traditionally associated with in Bengali culture?
Fruit Custard is a favorite during Durga Puja, Pohela Boishakh (Bengali New Year), weddings, and family get‑togethers. Its bright colors and fresh fruit make it ideal for festive tables.
What authentic traditional ingredients are used in Fruit Custard versus acceptable substitutes?
Authentic ingredients include whole milk, vanilla custard powder, saffron, cardamom, and seasonal Indian fruits like grapes, banana, and apple. Substitutes can be plant‑based milks, homemade custard powder made from cornflour, or alternative fruits such as mango or pineapple.
What other Bengali dishes pair well with Fruit Custard?
Fruit Custard pairs beautifully with light savory dishes like "Aloo Posto" or "Cholar Dal," and it complements other sweets such as "Rasgulla" or "Mishti Doi" for a complete festive spread.
What are the most common mistakes to avoid when making Fruit Custard at home?
Common mistakes include adding custard powder too quickly, which creates lumps, not cooking the custard long enough so it stays runny, and mixing fruit into hot custard, which releases excess water. Follow the gradual addition and chill before fruit incorporation to avoid these issues.
Why does this Fruit Custard recipe use a small amount of cold milk to pre‑mix the custard powder instead of adding it directly to the hot milk?
Pre‑mixing creates a smooth slurry that disperses evenly, preventing the powder from clumping when it meets the hot milk. Direct addition often results in grainy texture and uneven thickening.
Can I make Fruit Custard ahead of time and how should I store it?
Yes, prepare the custard a day ahead, keep it covered with plastic wrap and refrigerate. Add the fresh fruit just before serving to maintain texture and prevent the custard from becoming watery.
What texture and appearance should I look for when the Fruit Custard is done cooking?
The custard should be thick enough to coat the back of a spoon, glossy, and smooth without any grainy spots. Once chilled, it should hold its shape but still be creamy when spooned.
What does the YouTube channel Atanur Rannaghar specialize in?
The YouTube channel Atanur Rannaghar specializes in Bengali home cooking, offering step‑by‑step tutorials for traditional dishes, quick everyday meals, and festive recipes with a focus on clear measurements and practical tips for Indian home cooks.
How does the YouTube channel Atanur Rannaghar's approach to Indian cooking differ from other Indian cooking channels?
Atanur Rannaghar emphasizes precise measurements, simple language in Bengali, and practical shortcuts like homemade custard powder, making complex Bengali dishes accessible to beginners, whereas many other channels focus on visual flair or advanced techniques.
Last updated: September 4, 2026
