If you’re looking for a rich, fragrant, and utterly comforting dessert that’s totally plant-based, I’ve got just the thing: a Vegan Rose Basundi Recipe that will blow your mind. This classic Indian sweet gets a beautiful twist with coconut milk and vegan creamer, layered with warm spices and the delicate aroma of rose. Trust me, making this in your kitchen is easier than you think, and the result? Pure magic in a bowl.
Why You’ll Love This Recipe
- Totally Vegan but Rich: Uses coconut milk and vegan creamer to recreate that creamy texture without any dairy.
- Floral and Spiced Aroma: The combination of rose syrup, rose water, cardamom, and nutmeg makes every bite feel like a celebration.
- Nutty Crunch: Roasted cashews, almonds, and pistachios add an amazing contrast in texture and flavor.
- Simple to Make: Even if you’re new to vegan desserts, you’ll find this recipe approachable and foolproof.
Ingredients You’ll Need
Every ingredient here works together to build layers of flavor and texture. I recommend using good quality canned coconut milk with at least 13% fat for that creamy base, and fresh nuts you can toast yourself for the best aroma.
- Vegan ghee: Adds a subtle buttery flavor and helps toast the nuts perfectly.
- Cashews: Creamy and buttery, they soften slightly in the basundi, giving it richness.
- Almonds: Adds a lovely crunch and earthy note; I like to chop them finely.
- Silvered pistachios: Their mild flavor and green color brighten up the dessert.
- Canned coconut milk: The heart of this basundi’s creaminess; make sure it’s full-fat.
- Vegan creamer: Gives extra richness and makes the dessert velvety smooth.
- Saffron: Just a pinch for that golden hue and subtle floral sweetness.
- Sugar: Balances the floral notes; adjust to your liking.
- Rose syrup: Infuses the unique rose flavor; I love its sweetness and color.
- Rose water: Adds a fragrant punch; a little goes a long way.
- Cardamom powder: Classic pairing with rose, brings warmth and depth.
- Ground nutmeg: A secret friend that adds a touch of spice complexity.
- Edible rose petals: Pretty garnish that enhances both aesthetics and aroma.
Variations
I like to play around with this Vegan Rose Basundi Recipe depending on the occasion and who I’m serving it to. Don’t hesitate to adjust the nuts or spices based on what you have handy or prefer!
- Smooth Version: When I first made this for my picky niece, I ground the nuts into a fine powder instead of chopped—she loved the smooth texture!
- Fruit Infusion: Adding a handful of golden raisins or chopped dried apricots gives a juicy burst that pairs well with the rose notes.
- Less Sweet: If you prefer less sugar, you can reduce it by a quarter and rely on the rose syrup for the sweetness balance.
- With Chironji Seeds: For an authentic touch, I sometimes toss in fresh chironji seeds when in season; they add a unique richness.
How to Make Vegan Rose Basundi Recipe
Step 1: Toast those nuts to perfection
Start by chopping your cashews, almonds, and pistachios into small pieces. I use a nut chopper for even sizing—it makes a difference! Heat a teaspoon of vegan ghee in a small pan and toss in the chopped nuts. Roast them for about 30 seconds until they’re golden and fragrant. Don’t walk away because nuts can burn fast! Set them aside on a plate to cool.
Step 2: Cook the creamy base slowly
Pour the canned coconut milk and vegan creamer into the same pan. Whisk it well to prevent lumps, especially in the coconut milk which can separate. Turn your stove to low-medium heat and bring this mixture to a gentle boil. I love this step because you can already smell that coconut richness. Stir regularly and scrape the sides of the pan to stop the milk from sticking or scorching. This slow simmer will take around 15 minutes.
Step 3: Sweeten and thicken
Once it starts to bubble and reduce slightly, add sugar, saffron strands, and keep stirring. The sugar will dissolve and help thicken the basundi. Keep cooking for another 5 minutes until the mixture becomes creamy and the color changes to a soft golden hue. This is where patience pays off — rushing this step can result in a thin basundi that lacks that melt-in-your-mouth texture.
Step 4: Final touches with nuts and spices
Add the toasted nuts back into the pan, saving some for garnishing later. Continue cooking on low-medium heat for about 10 more minutes, stirring frequently to keep the mixture smooth. When you take it off the heat, stir in rose water, cardamom powder, and ground nutmeg. These final aromas really elevate the dish—don’t skip this step!
Step 5: Serve warm or chilled
You can enjoy this vegan Basundi immediately while it’s warm, or refrigerate it and serve chilled later. I’ve had guests rave about it either way! Just before serving, drizzle rose syrup and sprinkle edible rose petals on top for that beautiful finishing touch.
Pro Tips for Making Vegan Rose Basundi Recipe
- Slow and Steady Simmer: I learned that keeping the heat low and stirring often prevents the milk from burning and developing a bitter taste.
- Watch Your Nuts: Toast nuts just until golden; over-roasting can make them bitter and harsh.
- Rose Flavors Are Potent: Add rose water sparingly at the end — a little goes a long way, and you can always adjust next time.
- Avoid Scorching: Scrape the sides of the pan often to keep the cream mixture smooth and prevent lumps from forming.
How to Serve Vegan Rose Basundi Recipe
Garnishes
I absolutely love garnishing Vegan Rose Basundi with edible rose petals—they add a touch of elegance and a hint of fresh floral aroma. Toasted slivered nuts sprinkled on top not only make it look festive but add that satisfying crunch every time you take a spoonful. A drizzle of rose syrup right before serving gives a glossy, fragrant finish you don’t want to miss.
Side Dishes
This basundi pairs beautifully with crunchy savory snacks like samosas or a mild sweet cardamom chai if you’re serving it as part of a festive spread. I also sometimes enjoy it alongside fresh fruit or light almond cookies to balance the richness.
Creative Ways to Present
For special occasions, I like serving the Vegan Rose Basundi in delicate glass bowls or mini terracotta cups for that traditional feel. Floating rose petals and a few saffron strands on top create a gorgeous centerpiece. Sometimes, I layer it with fresh berries to add a pop of color and a bit of tartness that contrasts so nicely with the creamy basundi.
Make Ahead and Storage
Storing Leftovers
I store leftover Vegan Rose Basundi in an airtight container in the fridge for up to 3 days. It thickens a bit as it cools, so you might want to stir in a splash of vegan creamer or coconut milk before serving again to bring back that creamy texture.
Freezing
Freezing isn’t my go-to for basundi since it can alter the texture, making it slightly grainy when thawed. If you want to freeze it, do so in small portions and thaw slowly in the fridge overnight, then stir well before warming.
Reheating
To reheat Vegan Rose Basundi, warm it gently on the stove over low heat while stirring continuously. Adding a touch of vegan creamer or coconut milk helps refresh the creaminess. Avoid boiling as it can cause the mixture to split.
FAQs
-
Can I use almond milk instead of coconut milk in this Vegan Rose Basundi Recipe?
You can substitute almond milk, but since it’s thinner and less creamy than coconut milk, the basundi won’t be as rich or thick. If you decide to use almond milk, consider adding extra vegan creamer or reducing it less to achieve a creamy consistency.
-
How long does Vegan Rose Basundi stay fresh?
When stored properly in an airtight container in the refrigerator, it stays fresh for about 3 days. Always check for any off smells before eating, though it rarely lasts that long because it’s usually devoured quickly!
-
What’s the best way to toast nuts for this recipe?
The best way is to heat them in a dry pan or in vegan ghee for a short time until fragrant and lightly golden, about 30 seconds to a minute. Keep stirring and watch closely to avoid burning, which can give a bitter flavor.
-
Can I omit the rose syrup if I don’t have any?
Yes, you can skip the rose syrup, but the rose flavor will be milder. To compensate, you might add a bit more rose water—or even a touch more cardamom to keep the depth. The syrup adds sweetness and floral perfume, so I recommend it if you can get it.
Final Thoughts
This Vegan Rose Basundi Recipe holds a special place in my heart because it’s a sweet that combines tradition with plant-based goodness so effortlessly. Whenever I make it, the whole kitchen fills with that intoxicating rose aroma, reminding me of joyful family gatherings. I really hope you give this a try—you’ll enjoy how easy it is to make yet lavish it feels when served. Whether for a festive occasion or just because you deserve a sweet little luxury, this basundi will be your new favorite.
Print
Vegan Rose Basundi Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This Delicious Rose Basundi Recipe is a rich, creamy vegan Indian dessert made with coconut milk, vegan creamer, and aromatic flavors of rose, saffron, and cardamom. It’s garnished with roasted nuts and edible rose petals, offering a perfect balance of floral and nutty notes. Ideal for festive occasions or as a refreshing treat, this version is dairy-free and beautifully fragrant.
Ingredients
Nuts and Garnish
- 1 teaspoon vegan ghee
- 2 tablespoons cashews
- 2 tablespoons almonds
- 2 tablespoons slivered pistachios
- 1 tablespoon edible rose petals (for garnish)
Base Mixture
- 13.5 fl. oz canned coconut milk (full-fat)
- 2 cups vegan creamer
- 1 teaspoon saffron
- ½ cup sugar
- 2 tablespoons rose syrup
- ½ tablespoon rose water
- ¼ teaspoon cardamom powder
- ⅛ teaspoon ground nutmeg
Instructions
- Chop and roast nuts: Chop cashews, pistachios, and almonds using a nut chopper. Heat vegan ghee in a small pan over medium heat and fry the chopped nuts for 30 seconds until lightly roasted. Transfer the nuts to a plate and set aside.
- Prepare the base: In the same pan, pour the canned coconut milk and vegan creamer. Whisk well to eliminate any lumps and bring the mixture to a boil over low to medium heat. This process will take about 15 minutes. Stir regularly and scrape the sides of the pan to prevent burning.
- Add sugar and thicken: Once boiling, add sugar and continue cooking for an additional 5 minutes. The mixture will start to thicken and develop a creamy color.
- Combine nuts and simmer: Add the roasted nuts back into the pan, reserving some for garnish. Continue to cook on low to medium heat for 10 more minutes, stirring intermittently to avoid sticking or scorching.
- Flavor and finish: Remove the Basundi from heat and stir in rose water, cardamom powder, and ground nutmeg. Mix thoroughly to combine all flavors.
- Serve: You may serve the vegan Rose Basundi warm immediately, or chill it in the refrigerator and serve cold. Garnish with reserved roasted nuts, rose syrup, and edible rose petals before serving for an elegant presentation.
Notes
- For a completely smooth texture, use finely ground nut powder instead of chopped nuts—great for kids or those who dislike chunky bits.
- Add raisins, fresh chironji (chiroli), or dried fruits alongside nuts for extra richness and authentic flavor.
- Cooking time can vary depending on the type of pan and heat level, so adjust the simmering time as needed to achieve the perfect creamy consistency.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
