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You are here : home > Reluctant Chef > Salads > Milk-based Fruit Salad

Milk-based Fruit Salad

Preparation Time: 30 mints

Serves No. Of People: 4

INGREDIENTS

Part of the main meal on special occasions

Ingredients:

Fresh fruits
Milk
Custard powder
Sugar

METHOD

In a small katori, mix 3 tsp of custard powder with 3-5 tsp of cold milk and keep ready (Avoid hot milk since it will form lumps).

In a deep pan, boil 3 glasses of milk with 3 tbsp of sugar. Once it starts boiling, reduce the flame and add custard powder mixture. Cook about 4-5 minutes to allow the milk to thicken. Keep stirring to prevent lumps and from sticking to the bottom. Once it has cooled, transfer to a bowl and chill it in refrigerator for 2 hours (or freezer for 1/2 hour).

While it is cooling, chop small pieces of all seasonal fresh fruits like apple, banana, chikkoo, grapes, pomegranate and mangoes and keep ready (cut bananas and apples last since they darken easily). Avoid citric fruits like pineapple and oranges.

Once chilled, put all chopped fruits in the milk custard. Your Fruit Salad is ready.

Serve chilled as part of the main course, with puris and other Gujrati vegetables

Enjoy!

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