This Indian Fruit Custard recipe will become one of your favourite desserts for the summer. Chopped up seasonal fruit is served in an eggless light custard milk cream.
- What is Fruit Custard?
- Ingredients
- Method
- Serving Suggestion
- Tips
- Storage
- Other Creamy Dessert Recipes
What is Fruit Custard?
Fruit Custard is a delicious dessert in which a homemade custard is mixed with assorted fruits.
This easy fruit custard recipe uses custard powder and you can use seasonal fruits of your choice.
Serve it as an after-meal dessert or as a snack. It’s pretty enough to serve for special occasions but the easiest dessert to make as an everyday treat.
For an option without custard powder, you can try this Indian Fruit Salad with Condensed Milk which follows a similar recipe.
Sometimes we make this cooling Fruit Raita with dinner which is prepared with yogurt and a lot of fruit.
Other summer desserts we love are mango mousse , mango kulfi and no bake strawberry cheesecake .
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Custard powder – I have used store bought vanilla custard powder for ease.
Milk – go for full-fat milk. Other non-dairy milks such as almond milk or oat milk work too.
Sugar
Fruit – any seasonal fresh fruits chopped into bite-sized pieces
Stone fruit, berries and citrus fruits work well. Pomegranate arils are a bright addition.
Vanilla extract – optional but tastes really good with the custard.
Variations / optional additions:
Make fruit custard with condensed milk by mixing in some condensed milk – it will be extra sweet and creamy.
Indian flavourings such as cardamom powder or saffron threads
Method
To make the creamy custard sauce, you firstly need to warm milk and sugar in a thick bottomed pan or saucepan.
In a separate small bowl, whisk cold milk and custard powder to make a smooth paste.
To the hot milk, add the custard mixture and cook again until you end up with a creamy texture.
Allow the custard to cool completely. At this point, you can store the custard for later use.
While the custard cools, chop up the fruit.
Mix the chopped fruits with the cold custard and serve.
Serving Suggestion
Serve chilled fruit custard at garden parties, dinner parties or special occasions.
It’s a light dessert option for Holi, Diwali, Eid, Ramadan or Thanksgiving.
Tips
Keep the top of the custard covered with clingfilm whilst cooling to prevent a film forming on the surface.
Ensure you cool down the custard milk cream properly because if you add the fruit if it is warm, the custard will split.
For best results, chop the fruit just before adding to the custard to prevent it from oxidising.
Cut the fruit into small pieces so they are easy to eat.
Storage
Store leftover fruit salad in an airtight container and keep in the fridge. Consume by the following day.
This recipe tastes best when eaten on the same day it is prepared.
Other Creamy Dessert Recipes
Best Indian Milk Desserts (round up)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Fruit Custard
Ingredients
- ¼ cup custard powder
- 2.5 cup milk
- ¼ cup sugar
- 2 cup mixed fruit
- ½ teaspoon vanilla extract
Instructions
- To make the creamy custard sauce, you firstly need to warm milk and sugar in a thick bottomed pan or saucepan.
- In a separate small bowl, whisk cold milk and custard powder to make a smooth paste.
- To the hot milk, add the custard mixture and cook again until you end up with a creamy texture.
- Allow the custard to cool completely. At this point, you can store the custard for later use.
- While the custard cools, chop up the fruit.
- Mix the chopped fruits with the cold custard and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Fruit Custard
Ingredients
- ¼ cup custard powder
- 2.5 cup milk
- ¼ cup sugar
- 2 cup mixed fruit
- ½ teaspoon vanilla extract
Instructions
- To make the creamy custard sauce, you firstly need to warm milk and sugar in a thick bottomed pan or saucepan.
- In a separate small bowl, whisk cold milk and custard powder to make a smooth paste.
- To the hot milk, add the custard mixture and cook again until you end up with a creamy texture.
- Allow the custard to cool completely. At this point, you can store the custard for later use.
- While the custard cools, chop up the fruit.
- Mix the chopped fruits with the cold custard and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Paratha are a pan-fried Indian style flaky flatbread made with whole-wheat flour and can be enjoyed alongside any type of Indian meal. Prepare perfect parathas every time for breakfast, lunch or dinner.
In this post, you can learn the techniques for the best super flaky whole wheat parathas , also known as tawa paratha , with lots of layers .
- About
- Varieties of paratha
- Ingredients
- How to make flaky plain paratha Making the dough Rolling out square paratha Cooking
- Pro Tips
- Serving Suggestions
- Storage
- Other Indian flatbreads
About
Plain paratha are type of Indian flatbread made from a dough of whole wheat flour (atta), water, and oil or ghee.
The dough is rolled out into a flat shape and cooked on a hot griddle or skillet until dark brown spots appear on both sides.
They are typically served hot and can be accompanied by various side dishes such as yogurt, pickles, or curry.
Plain parathas are versatile and can be enjoyed for breakfast, lunch, or dinner and are popular across the Indian subcontinent and are often found in restaurants and households alike.
Unlike stuffed parathas, plain parathas do not contain any filling.
Can be made round or square shape or triangular shapes.
Frozen paratha that are available in the shops are generally made of purpose flour or plain flour.
Paratha are known by different names across regions within India: parantha, parotha, parotta, parothi and porotta.
Varieties of paratha
Paratha can be plain, flavoured or even stuffed.
These masala lachha paratha (also known as laccha paratha) have lots of flaky layers and are flavoured with red chilli powder, turmeric and cumin and coriander powder.
We also regularly make dal paratha with leftover dal such as Mag Ni Dal or Gujarati Dal.
These ajwain paratha , made with carom seeds, typically have a triangle shape.
I love these flavourful and healthy cabbage paratha , ideal recipe for breakfast or lunch-box.
Stuffed paratha typically include this aloo paratha recipe – stuffed spiced mashed potatoes, gobi paratha (cauliflower), paneer paratha (indian cheese) or mooli paratha (radish).
Ingredients
Whole wheat flour – also known as atta. Atta is the primary ingredient used to make various Indian breads such as chapati, roti, naan, and paratha.
Oil – vegetable oil or any other flavourless oil
Salt – regular salt or kosher salt
Water – at room temperature or lukewarm works best
This recipe naturally makes vegan paratha as long as you do not brush on desi ghee!
How to make flaky plain paratha
Here is a step by step recipe for both square and round paratha. You can find extensive tips below as well.
Making the dough
In a large mixing bowl combine flour, salt, and little oil then knead a soft dough and pliable dough using warm water.
Cover the paratha dough with a clean kitchen towel and leave it to rest for 10-15 minutes.
Rolling out square paratha
When you are ready to make paratha, once again knead the dough for one or two minutes.
Divide the dough in equal parts and make round balls.
Dust some dry flour on a working surface, take a dough ball and roll one ball into a small circle using a rolling pin.
Now brush over some oil and dust a little flour.
Now fold the rolled dough over an edge by 1/3 and apply a little oil and a sprinkle of flour over the folded part. Now repeat with the bottom edge and fold that by 1/3 over the first edge. You should now be left with a rectangle.
Now again brush some oil and sprinkle flour and fold the two sides over by 1/3 until you get a square.
Now roll out the dough into a square (see video for reference).
For a triangle shape, see my ajwain paratha post.
Round Paratha
Roll out a ball with a rolling pin.
Apply a bit of oil and sprinkle a pinch of flour on the top side.
Gather together all of the edges in the centre then gently roll in your hands to make a ball. Dust the ball again with flour and start rolling into a large circle.
Try to apply equal pressure on all sides and do not push down too hard. The dough will automatically move in a circular motion as it flattens. You can also manually turn the dough yourself and roll it round. Use more flour if you need.
Cooking
You will now need a tawa which is heated on medium to high flame.
Cook the paratha on one side then flip over and brush with oil. Now flip over and brush oil again. Cook on both sides until golden brown spots appear. Use a spatula to keep pressing down the dough.
Cook on medium-high heat to make soft and crispy paratha as on low heat, the paratha will become hard and chewy.
Pro Tips
Depending on the brand of atta, you will likely need different amounts of water so add a bit at a time.
Use warm water to knead the dough to keep it soft.
If the dough is too soft and sticky, add more flour or if it is too hard add small amounts of water at a time and knead.
Allow the dough to rest as you will find it easier to roll out but ensure to keep the dough covered.
Keep pressing the paratha with a spatula as it cooks – this helps it to puff and create all those wonderful flaky layers. But do not press too much as the dough can toughen.
Knead the dough using milk to keep parathas for fresher and longer, especially for travelling.
Serving Suggestions
Paratha can be enjoyed anytime of the day.
For breakfast, go for yogurt, a pickle such as gajar achar with some ghee or sweet lassi . A cooling fruit raita is also a great option.
You can serve plain paratha with so many Indian curries. I prefer curries with a gravy such as aloo tamatar ki sabji , matar paneer or chana saag .
You can also serve them with a cup of masala chai – it’s a great snack to eat up any leftover flatbreads.
They are also great as wrap – roll up with your favourite fillings such as grilled kebabs, paneer, vegetables, tofu and chutneys or sauces.
Kids will like plain paratha with strawberry jam or even nutella.
Storage
Store leftover paratha in an airtight container and keep at room temperature. Storing in the fridge will made them go hard.
Reheat on the stove top until warm through and eat immediately.
I prefer not to make the dough ahead of time but make it fresh just before cooking. You can however store leftover dough in the fridge to use the next day.
To freeze, allow to cool completely then place in freezer bags with a piece of parchment paper in between each one. Freeze flat so they keep their shape. Reheat directly from frozen on a hot tawa.
Other Indian flatbreads
Rotli – Gujarati style thin chapati
Whole Wheat Roti
Bhakhri – another Gujarati style flatbread made with coarse whole wheat flour.
Methi Thepla
Besan Roti (Gram flour flatbread)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Plain Whole Wheat Paratha
Equipment
- Mixing bowl
- Skillet or Tawa
- Rolling Pin
Ingredients
- 1 ½ cup whole wheat flour
- 1 tablespoon oil plus some for frying
- ½ teaspoon salt
- water as needed
Instructions
Making the dough
- In a large mixing bowl combine flour, salt, and little oil then knead a soft dough and pliable dough using warm water.
- Cover the paratha dough with a clean kitchen towel and leave it to rest for 10-15 minutes.
Rolling out
- When you are ready to make paratha, once again knead the dough for one or two minutes.
- Divide the dough in equal parts and make round balls.
- Dust some dry flour on a working surface, take a dough ball and roll one ball into a small circle using a rolling pin.
- Now brush over some oil and dust a little flour.
- Now fold the rolled dough over an edge by 1/3 and apply a little oil and a sprinkle of flour over the folded part. Now repeat with the bottom edge and fold that by 1/3 over the first edge. You should now be left with a rectangle.
- Now again brush some oil and sprinkle flour and fold the two sides over by 1/3 until you get a square.
- Now roll out the dough into a square (see video for reference).
Cooking
- You will now need a tawa which is heated on medium to high flame.
- Cook the paratha on one side then flip over and brush with oil. Now flip over and brush oil again. Cook on both sides until golden brown spots appear. Use a spatula to keep pressing down the dough.
- Cook on medium-high heat to make soft and crispy paratha as on low heat, the paratha will become hard and chewy.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
