Fruit Rabri (also known as Fruit Rabdi) is a typical North Indian sweet dish that is rich, creamy, fruity, and appetizingly sweet. It is a fusion dessert where fruits are mingled with traditional rabri.
The amalgamation of fresh fruits, creamy rabri, and crunchy nuts make this an ideal dessert to serve during festivals and parties. The goodness of fresh fruits with creamy-rich rabri, and crunchy nuts is a roller coaster ride for your taste buds.
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Flavored with cardamom, saffron, and dry fruits, this luscious and creamy Rabri tastes so good as an after-meal dessert and is often enjoyed during festivals such as Diwali, Holi, Raksha Bandhan, other special occasions, and nearly every celebration.
Thus, this delightful and rich dessert is perfect to relish during the festive season.
Festivals are meant to relish the delectable sweets (mithai) with friends & family and this fruit rabdi has the freshness of fruits and the creaminess of the milk. So make this fruit rabri for your loved ones to show your love.
This instant fruit rabri recipe is quick, simple, and easy to make. It gets done in only 30 minutes.
On this page, you will get the best Fruit Rabri recipe with step-by-step photo and video recipes.
About Fruit Rabri
Fruit rabri is a healthier and fiber-rich take on a classic traditional rabri. This sweet dish is a wholesome and enticing combination of fresh fruits with rabdi that you can serve as a snack or an after-meal dessert.
Sometimes devouring traditional rabri can be a bit heavy on the stomach due to the milk cream and its high sugar content. But on the other side, this mixed fruit rabdi is a lighter dessert that can be relished at any time of the day.
With each bite, your mouth bursts with delightful textures, sweet taste, and aromatic flavors.
This creamy dessert requires very little preparation such as chopping fruits. That’s it! It is prepared with some basic and easily accessible ingredients like milk, sugar, milk powder, flavoring, and seasonal fresh fruits.
Rabri is a classic dessert where milk is reduced on low heat until it reaches a thick pudding-like consistency. And the addition of fresh fruits to rabri takes this easy dessert to the next level.
Making fruit rabri at home is easy, but it is a bit of a time taking process as it requires slow cooking and continuous simmering to reduce, condense and thicken the milk. So you need some patience when making rabri the traditional way.
Here I am sharing a quick version of rabri where milk powder and crumbled bread are added to get the thick rabri-like crumbly texture faster.
This classic Indian fusion dessert also makes a good pairing of Indian sweets such as Instant Meethe Chawal, Malpua, Gulab Jamun, and Jalebi.
Prepare this dessert for your Next Diwali party, potluck, or any dinner party to wow your guests with your outstanding culinary skills.
This Fruit Rabri
✓ is a wonderful way to include fruits in your diet
✓ is a simple, quick & easy
✓ is loved by all age groups
✓ requires basic ingredients
✓ can be made using any fruits
✓ is vegetarian & gluten-free
✓ can also be made vegan by using non-dairy milk
✓ is ideal for festivals and parties
✓ is laden with the goodness of seasonal fruits
More delicious milk based desserts you might want to check out are: Chocolate Coated Badam Roll, Malai Ladoo, Instant Mawa Modak, Motichoor Kheer, Chocolate Burfi, Instant Mango Shrikhand, Vermicelli Fruit Custard, fruit rabri, Best Kesar Pista Ice Cream, Fruit Cream, and Fruit Skewers.
Fruit Rabri Ingredients
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Milk – Milk is the star ingredient of this recipe. We would need whole or full-fat milk for making rabri. Don’t use skim or low-fat milk, as reducing milk would take time. Also the rabri would not turn creamy and rich.
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Milk Powder – Since it is an instant version of rabri, it uses milk powder to speed up the thickening process. You can use any of your favorite brands.
Just remember that you are using high-quality milk powder for making rabri because milk powder is one of the main ingredients here. And using low-quality milk powder would ruin the taste and texture of this recipe. Using skimmed milk powder is not recommended here.
- **Breadcrumbs (optional) –**The old-fashioned rabri making needs some time, continuous stirring, and lots of patience. To reduce the milk the rabri faster, I’ve prepared this rabri recipe using breadcrumbs.
For making fresh powdered bread or bread crumbs, you can use any bread. By adding breadcrumbs it will not only thicken faster but also delivers a nice crumbly texture to the rabri.
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Sugar – For this fruit rabri recipe, I have used white granulated sugar, you can also use brown sugar here.
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Fruits – You can add any seasonal fruits to this rabri recipe. I have added bananas, green apples, pomegranate arils, grapes, and mangoes here.
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Flavorings – Saffron strands, cardamom powder, and rose/kewra water are used for flavoring the fruit rabri.
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Toppings – I have garnished the fruit rabri with dried rose petals, chopped nuts, Pomegranate arils, and chocolate-coated badam roll. You can decorate this fruit with any of your favorite toppings or simply enjoy it without any garnish.
Serving suggestion
Fruit rabri tastes best when served chilled as an after-meal dessert. Rabri can also be served along with other Indian desserts such as malpua, rasmalai, and gulab jamun. A chilled sweet dessert like fruit rabri after devouring a spicy festive meal is a perfect ending to the rich meal.
This can also be a wonderful solution to your late-night dessert cravings.
Variations
- Fruits: I have used bananas, green apples, mango, wine grapes, and pomegranate arils. You can also use other seasonal fruits and berries such as strawberries, raspberries, blueberries, pears, papaya, chico, and cherries.
Avoid using pineapple and other citrus fruits like mandarin, orange, and grapefruit.
- Others: Other than mixing custard with fruits, you can serve it in many other ways by swapping fruits with any of the ingredients like Fried vermicelli /sevai), dried apricots, dried figs, dates, chopped nuts, jelly, and tutti frutti (candied fruit).
Storage
Rabri without fruits stays fresh for up to 4-5 days in the refrigerator. Store the rabri in an air-tight container without adding fruits. Add fruits only when you are planning to serve for 3-4 hours in advance.
Expert Tips
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Flavorings - I have used traditional mithai flavors such as cardamom powder, kewra water (pandanus water), and saffron strands here. You can even add rose water, vanilla, almond, or saffron extract here.
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Fruits - I used added banana, apple, mango, grapes, kiwi, and pomegranate arils. Feel free to add any other seasonal fruits of your choice to this recipe.
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Dry fruits - I have only added chopped nuts such as almonds, pistachios, and cashews. You can use any nuts or dry fruits of your choice.
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This fruit rabri recipe can easily be doubled or tripled.
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When making fruit rabri, make sure to keep stirring frequently. Continuous stirring prevents it from sticking to the bottom.
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Rabri thickens once it cools down, so try not to overcook the rabdi.
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Never chill rabri with fruits. Only add the fruits right before serving or 3-4 hours before serving. This is because fruits tend to release water and lose their freshness, and if you would add fruits to the rabri then it would turn watery.
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Milk - Make sure to use full cream or full-fat milk for making rabri. Do not use low-fat or skimmed milk for making this sweet dish. Buffalo milk is used for making rabri as it has a high-fat content. However, buffalo milk is not available everywhere. So use cow milk for similar results.
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Pan - Any non-stick/steel, thick-bottomed, and wide pan can be used for making rabri.
Love fruits? You may also want check out this Tri Colour Fruit Skewers.
FAQ
How to make Vegan Fruit Rabri
Authentic rabri is generally made using full-cream dairy milk. But since it is an instant rabri with fruits recipe that uses bread crumbs for thickening and condensing the milk, vegan milk alternatives can also be used to make this rabri recipe.
Following are some non-dairy milk alternatives that go well in this fruit rabri recipe: Unsweetened Almond milk, Coconut Milk, and Soy Milk, Cashew milk.
How to garnish rabri?
Like any other traditional Indian dessert, rabri can be garnished with chopped nuts such as sliced almonds, cashews, pistachios, rose petals, and saffron strands. I have also added pomegranate arils to make it look more festive.
What dishes can be served with rabdi?
Rabri tastes great both ways, warm or cold. Since it is a fruit rabri it is best served chilled with warm desserts such as jalebi, gulab jamun, and malpua.
How long does homemade rabdi stay fresh?
Plain rabri without fruits stays fresh for up to 4-5 days when stored in an air-tight container in the refrigerator.
Best pan to make Rabri
Rabri is slowly cooked and reduced in a pan. So you can use any thick-bottomed broad pan for this. I personally like to use steel or non-stick pan for evaporating milk. Just don’t use a saucepan and cast iron pans.
Fruit Rabri (Step-by-step photo instructions)
How to make Instant Rabri
- Heat 2 cups of whole milk in a thick bottomed non-stick broad pan over medium-low heat. Stir the milk and slowly add 1 cup of milk powder while stirring continuously to avoid any lumps. If you don't want to use milk powder, then add 2 cups of additional milk.
- Once the milk starts to boil, switch the heat to low. Add saffron strands and mix well. Now add chopped nuts and mix. Keep stirring and cooking until milk becomes thick. Continue cooking, stirring and scrapping the sides of the pan to collect the milk solids and cream layer. Stir frequently to prevent the milk from burning and sticking to the pan.
- Once the milk has reduced to 3/4 of the original quantity, add bread crumbs. Stir and cook for 3-5 minutes. Now, add the sugar as per taste and stir well until the sugar has completely dissolved .
- Cook for 2 minutes, and then add cardamom powder and rose/kewra water. Mix well and keep simmering till the milk gets reduced to 1/2 of its original quantity. Keep in mind that the rabri will thicken more after cooling and chilling in the refrigerator, so do not make it too thick. Now, switch off the heat and transfer the milk to a bowl. Let it cool completely at room temperature first, and then chill it in the refrigerator for about 3-4 hours.
- Once the rabri is chilled, add chilled fruits to the rabri and mix everything well until mixed.
- Divide fruit rabri into serving dishes. Sprinkle with chopped nuts, Pomegranate and rose petals. I have also topped fruit rabri with chocolate coated badam roll, you can use any other mithai you have on the hand. Serve fruit rabri chilled.
Recipe Card
Fruit Rabri [Recipe]
★★★★★
(Rating: 5 from 3 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 57 calories | 1 |
INGREDIENTS
For Instant Rabri
- 2 cups whole milk or 1 liter
- 1 cup milk powder
- 2-3 tablespoons sugar or add as required
- 1/2 teaspoon of cardamom powder
- 12 to 15 saffron strands (kesar), crushed
- 1 teaspoon rose water or kewra water
- 2 tablespoons of chopped nuts
- 2 tablespoons breadcrumbs
For assembling
- 2 cups assorted fruits of your choice
- Rabri/Rabdi
Decoration (optional)
- Chopped nuts
- Pomegranate arils
- Rose petals
INSTRUCTIONS:
How to make Instant Rabri
- Heat 2 cups of whole milk in a thick bottomed non-stick broad pan over medium-low heat. Stir the milk and slowly add 1 cup of milk powder while stirring continuously to avoid any lumps. If you don't want to use milk powder, then add 2 cups of additional milk.
- Once the milk starts to boil, switch the heat to low. Add saffron strands and mix well. Now add chopped nuts and mix. Keep stirring and cooking until milk becomes thick. Continue cooking, stirring and scrapping the sides of the pan to collect the milk solids and cream layer. Stir frequently to prevent the milk from burning and sticking to the pan.
- Once the milk has reduced to 3/4 of the original quantity, add bread crumbs. Stir and cook for 3-5 minutes. Now, add the sugar as per taste and stir well until the sugar has completely dissolved .
- Cook for 2 minutes, and then add cardamom powder and rose/kewra water. Mix well and keep simmering till the milk gets reduced to 1/2 of its original quantity. Keep in mind that the rabri will thicken more after cooling and chilling in the refrigerator, so do not make it too thick. Now, switch off the heat and transfer the milk to a bowl. Let it cool completely at room temperature first, and then chill it in the refrigerator for about 3-4 hours.
- Once the rabri is chilled, add chilled fruits to the rabri and mix everything well until mixed.
- Divide fruit rabri into serving dishes. Sprinkle with chopped nuts, Pomegranate and rose petals. I have also topped fruit rabri with chocolate coated badam roll, you can use any other mithai you have on the hand. Serve fruit rabri chilled.
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NOTES:
- Flavorings - I have used traditional mithai flavors such as cardamom powder, kewra water (pandanus water), and saffron strands here. You can even add rose water, vanilla, almond, or saffron extract here.
- Fruits - I used added banana, apple, mango, grapes, kiwi, and pomegranate arils. Feel free to add any other seasonal fruits of your choice to this recipe.
- Dry fruits - I have only added chopped nuts such as almonds, pistachios, and cashews. You can use any nuts or dry fruits of your choice.
- This fruit rabri recipe can easily be doubled or tripled.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/fruit-rabri/