Indian Fruit Salad

Name: Indian Fruit Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT7H0M0.000S
Yield: 4 to 6 servings
Cuisine: indian
Ingredients: 1/2 gallon (8 cups) whole milk; 2/3 cup granulated sugar; 2 teaspoons custard powder; 1/4 teaspoon ground cardamom; 1 medium ripe banana, diced; 1 red apple, peeled and finely chopped; 6 green grapes, quartered; 1 tablespoon pomegranate seeds

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Level: Intermediate

Total: 7 hr (includes cooling and chilling times)
Active: 40 min

Yield: 4 to 6 servings

This is not a salad but a popular cold milk-based drink/dessert. Be sure to pick bananas that are neither overly ripe (which will alter the taste) or underripe (which will be too firm). Pick the sweetest variety of red apple and taste your grapes to make sure they’re sweet and not sour before adding. You can also play around with other soft ripe fruits like strawberries and mangoes when in season. Enjoy this ice cold!

Level: Intermediate

Total: 7 hr (includes cooling and chilling times)
Active: 40 min

Yield: 4 to 6 servings

Ingredients

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1/2 gallon (8 cups) whole milk

2/3 cup granulated sugar

2 teaspoons custard powder

1/4 teaspoon ground cardamom

1 medium ripe banana, diced

1 red apple, peeled and finely chopped

6 green grapes, quartered

1 tablespoon pomegranate seeds

Directions

Heat the milk in a wide skillet or pot with tall sides over medium-high heat. Cook, stirring constantly with a wooden spoon or heatproof spatula and making sure to scrape the bottom of the pot so the milk doesn’t stick or burn, until the milk comes to a rolling boil, about 10 minutes.
Reduce the heat to medium and simmer, stirring and scraping every few minutes, until the milk has reduced by half (about 4 cups), about 30 minutes. If the milk begins to stick, reduce the heat further. Add the sugar and stir until it is dissolved, about 1 minute; remove from the heat.
Prepare an ice bath and place the pot on top to help cool the milk. (Or transfer the milk to a smaller bowl to fit inside the ice bath.)
Add the custard powder to a small bowl. Once the milk is warm and no longer hot, add 2 tablespoons of the warm milk to the custard powder and gently whisk until smooth. Stir the custard mixture back into the milk, then stir in the cardamom and transfer the mixture to a large container. Cover and refrigerate until completely chilled, 2 to 3 hours.
Once chilled, stir in the bananas, apples, grapes and pomegranate seeds to evenly combine. Refrigerate for 2 to 3 hours and preferably overnight; the longer it sits, the more the flavor of the fruits can infuse into the milk.)
Serve in individual cups. Enjoy the fruit with a spoon and drink the rest of the milk!

Cook’s Note

It’s usually inevitable that you will have a little skin sticking in some spots while reducing the milk. We usually keep it, but if you prefer, strain the milk before chilling and adding the custard powder.