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Vegan Rose Basundi Recipe

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4.3 from 47 reviews

Delicious Vegan Rose Basundi is a luscious, creamy Indian dessert made without dairy, using coconut milk and vegan creamer instead. Enhanced with the floral flavors of rose syrup, rose water, saffron, and delicate spices, it’s garnished with a crunchy mix of cashews, almonds, and pistachios for texture and the elegance of edible rose petals. This dessert is perfect for those seeking a vegan alternative to traditional basundi, combining richness and fragrant notes for a delightful treat.

Ingredients

Dry Fruits and Nuts

  • 2 tablespoons cashews
  • 2 tablespoons almonds
  • 2 tablespoons slivered pistachios

Liquids and Dairy Substitutes

  • 13.5 fl. oz canned coconut milk
  • 2 cups vegan creamer
  • 1 teaspoon vegan ghee

Sweeteners and Flavorings

  • ½ cup sugar
  • 2 tablespoons rose syrup
  • ½ tablespoon rose water
  • 1 teaspoon saffron
  • ¼ teaspoon cardamom powder
  • ⅛ teaspoon ground nutmeg

Garnish

  • 1 tablespoon edible rose petals

Instructions

  1. Prepare Nuts: Heat 1 teaspoon vegan ghee in a pan over medium heat. Add the cashews, almonds, and slivered pistachios. Roast them lightly until golden and fragrant, about 2-3 minutes. Set aside.
  2. Simmer Coconut Milk and Creamer: In a heavy-bottomed pan, combine the canned coconut milk and vegan creamer. Bring the mixture to a gentle boil over medium heat, then reduce to low to simmer.
  3. Add Saffron: Stir in 1 teaspoon saffron to infuse the mixture with a lovely golden color and subtle aroma while it simmers.
  4. Sweeten and Flavor: Add ½ cup sugar, 2 tablespoons rose syrup, ½ tablespoon rose water, ¼ teaspoon cardamom powder, and ⅛ teaspoon ground nutmeg into the simmering mixture. Stir continuously to ensure the sugar dissolves completely and the spices and rose syrup are well blended.
  5. Reduce to Create Creamy Consistency: Continue simmering the mixture on low heat, stirring gently and occasionally, until it reduces and thickens to a creamy texture similar to traditional basundi, about 20-25 minutes.
  6. Add Roasted Nuts: Incorporate half of the roasted cashews, almonds, and pistachios into the basundi and stir gently.
  7. Cool and Garnish: Remove from heat and let the basundi cool to room temperature. Transfer to serving bowls or glasses. Garnish with the remaining roasted nuts and sprinkle 1 tablespoon edible rose petals on top before serving.

Notes

  • Use full-fat canned coconut milk for the creamiest results.
  • Adjust sugar quantity based on desired sweetness.
  • Saffron can be soaked in a tablespoon of warm water or milk substitute before adding for more intense color and flavor.
  • This basundi can be served warm or chilled, depending on preference.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/vegan-rose-basundi-recipe/