Elaichi Aamras Fruit Custard

Previously, I used to make (eggless) fruit custard made with the store-bought custard powder. I tried a variation without the custard powder a couple of times – just with corn flour and cardamom powder for flavoring. It came out well.

This delicious fruit custard with cardamom and mango pulp was a yummy experiment!

 

 

This is my entry to Think Spice: Think Cardamom hosted by Easycrafts.

 

 

Also, is my entry to WBB#22 – May Mango Madness hosted by Arundati.

 

Ingredients:

Ripe Mangoes: 2

Mixed fruits chopped into bite-sized pieces: about 2 cups (I used a combi of strawberry, pear, apple, grapes, and banana – You can use any available fruits of your choice)

Milk: 3 cups (I use 2%, you can you any of your choice)

Cardamom (elaichi) seeds: ¾ teaspoon

Sugar: 3 tablespoons or to your taste as per the sweetness of mangoes

Corn flour: 2 tablespoons

 

Method:

1. Wash, peel and chop the mangoes into big chunks.



2. Blend with half the sugar and a little milk to a smooth puree.



3. Grind the cardamom seeds in a spice grinder to a fine powder.



4. Dissolve the corn flour in 2 tablespoons milk in a bowl.
5. Heat the rest of the milk in a heavy-bottomed vessel with occasional stirring till it comes to a boil. Turn off the heat.
6. To this milk, add the cornflour solution, sugar, and cardamom powder. Mix well to blend thoroughly. 
7. Turn on the heat and cook on low heat till the milk boils again and the custard thickens slightly – for about 5 minutes. Take care that the vessel you use is large enough that the milk does not boil over.
8. Turn off the heat and cool.
9. When the milk is cooled for about 15-20 minutes, stir in the mango puree and mix well. This ensures that the custard does not split and separate milk solids.



10. Mix this custard with the chopped fruits.



11. Allow to cool and then refrigerate for about 2-3 hours or till nicely chilled.
12. Serve and enjoy the elaichi aamras fruit custard chilled!