A refreshing, no-bake chilled dessert packed with colorful jelly cubes, seasonal fruits, and sweet vanilla custard.
Servings & Timing
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 1–2 hours
- Total Time: 30 minutes (plus chilling)
- Yield: 4–5 dessert cups
Dietary Tags:
Vegetarian | Egg-Free | Not Gluten-Free (unless GF custard powder is used) | Best Served Cold
Ingredients Checklist
Note: Exact measurements are provided in the instructions section.
- Chopped mixed fruits (such as apple, papaya, banana, grapes, pineapple)
- Prepared jelly cubes (red, green, orange preferred)
- Vanilla custard powder
- Milk (preferably full-fat)
- Sugar
- Condensed milk (optional, for added richness)
- Soaked sabja seeds (basil seeds)
- Ice cubes (optional, for immediate chilling)
Instructions
-
Prepare the Jelly
Follow packet instructions to prepare at least two jelly flavors. Allow them to set completely in the fridge. Cut into small cubes and set aside. -
Make the Custard Base
Mix custard powder in a small portion of cold milk to make a smooth paste.
In a saucepan, bring the remaining milk to a boil with sugar.
Reduce heat and gradually stir in the custard paste, stirring constantly until it thickens. Remove from heat and allow to cool completely. -
Soak Sabja Seeds
Soak sabja seeds in water for about 15 minutes. Drain and set aside. -
Chop the Fruits
Dice firm, sweet fruits like apples, papaya, grapes, and pineapple. Add banana just before serving to prevent browning. -
Assemble the Dessert
In a large mixing bowl, combine cooled custard, fruits, jelly cubes, soaked sabja seeds, and condensed milk (if using). Mix gently.
Transfer to serving cups and refrigerate for 1–2 hours before serving.
Additional Notes
- Use only ripe, firm fruits to prevent the custard from becoming watery.
- Allow the custard to cool before adding fruits and jelly to avoid melting or curdling.
- This recipe is naturally egg-free and vegetarian-friendly.
- Can be made a few hours ahead of serving, but best enjoyed within 24 hours.
Introduction
This creamy fruit custard is a chilled dessert loved across generations and cultures. It’s especially popular in South Asia during summers and festive seasons. With a perfect mix of textures—smooth custard, chewy jelly, juicy fruits, and soaked basil seeds—it’s a quick, no-fuss recipe that always delivers.
Whether you’re hosting a dinner party or looking for a make-ahead treat for the weekend, this dessert is visually vibrant and effortlessly impressive.
Step-by-Step Cooking Guide
Making the Custard
- Heat 500 ml milk with 3 tablespoons sugar.
- Mix 2 tablespoons custard powder with 1/4 cup cold milk.
- Pour custard paste slowly into the boiling milk, stirring constantly.
- Cook on low until thickened. Cool completely.
Tip: Avoid overheating to prevent lumps. Strain if necessary.
Preparing the Jelly
- Prepare jelly using package directions (usually with hot water).
- Set in the refrigerator until firm. Cut into small cubes.
Tip: Use multiple colors for visual appeal.
Preparing the Fruits
- Use a mix of apples, papaya, grapes, and pineapple.
- Dice into uniform pieces. Add bananas at the last minute.
Tip: Avoid fruits with high water content like watermelon or citrus.
Soaking the Sabja Seeds
- Soak 1 tablespoon sabja seeds in water for 15 minutes. Drain.
Tip: These seeds expand and add a nice texture, but can be skipped.
Final Assembly
- In a large bowl, mix together custard, fruits, sabja seeds, jelly cubes, and condensed milk (if desired).
- Divide into individual cups or a large serving bowl. Chill before serving.
Ingredient Details and Substitution Tips
| Ingredient | Purpose | Substitution Suggestions |
|---|---|---|
| Custard Powder | Thickening & flavoring | Cornstarch + vanilla extract |
| Full-Fat Milk | Rich texture | Dairy-free milk with coconut cream |
| Sabja Seeds | Cooling, texture enhancer | Chia seeds or omit |
| Jelly Cubes | Color and chewiness | Agar-agar cubes for vegetarian option |
| Mixed Fruits | Freshness and sweetness | Use any firm fruits; avoid overly juicy fruits |
Equipment Note: A saucepan, a whisk, and a mixing bowl are all you need. No special tools required.
Recipe Variations and Serving Suggestions
Flavor Variations
- Add cardamom or rose essence for a subtle twist
- Top with chopped nuts for extra crunch
- Mix in mango puree for a tropical version
Dietary Variations
- Vegan: Use plant-based milk and vegan jelly. Skip condensed milk or use coconut milk for creaminess
- Low Sugar: Replace sugar with natural sweeteners like stevia or erythritol
Serving Suggestions
- Serve in small dessert jars or bowls
- Garnish with pomegranate seeds or mint leaves
- Pair with light tea or as a post-dinner dessert
Storage and Make-Ahead Information
- Storage: Store covered in the refrigerator for up to 2 days
- Freezing: Not recommended. The texture changes and fruits release water
- Make-Ahead: Custard and jelly can be prepared a day in advance. Assemble just before serving
- Shelf Life: Best enjoyed within 24–36 hours for optimal texture and taste
Nutrition Facts (Estimated per Serving)
- Calories: 280 kcal
- Carbohydrates: 40g
- Protein: 4g
- Fat: 9g
- Fiber: 2g
- Sugar: 30g
- Contains: Milk, possibly gluten (custard powder)
Frequently Asked Questions (FAQs)
Q: Can I use canned fruit cocktail?
A: Yes, but drain the syrup before mixing to avoid a watery custard.
Q: Can I use instant custard instead?
A: Instant custard works, but homemade has better texture and flavor.
Q: My custard is too thick/thin. How can I fix it?
A: If too thick, whisk in some cold milk. If too thin, return to stove and cook a few more minutes.
Q: Is this safe to serve to toddlers?
A: Yes, as long as all fruits are cut into small, chewable pieces.
Q: Can I serve it warm?
A: This dessert is best served cold.
Personal Note
This is one of those nostalgic desserts that brings back memories of summer family lunches and festive celebrations. I remember watching the jelly cubes wobble as a child and sneaking spoonfuls before the custard was even set. It’s a recipe that’s as fun to make as it is to eat.
Whether you’re making this for a celebration or simply to satisfy a sweet craving, I hope this custard becomes a go-to in your kitchen too.
Share Your Version
Have a twist on this recipe or a story tied to it? I’d love to hear it in the comments. If you make this creamy fruit custard, tag your post with #HomemadeCustardCups and share your results.
Happy cooking!
