Vegan Rose Basundi Recipe

If you’re in the mood for something sweet, creamy, and just a little bit fancy, then you’ve got to try this Vegan Rose Basundi Recipe. It’s a plant-based twist on the classic Indian dessert that’s bursting with floral flavors and nutty richness. I absolutely love how this turns out—silky, fragrant, and perfect to impress without all the dairy. Stick with me here, because once you try this, you’ll be making it again and again!

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Ingredients You’ll Need

Each ingredient in this Vegan Rose Basundi Recipe plays an important role in building that silky texture and the wonderful balance of floral, nutty, and sweet flavors. Here’s a quick guide on what to look for when you shop and why these ingredients work so well together.

• Vegan ghee: This provides a subtle richness and helps roast the nuts perfectly; you can use melted coconut oil if you don’t have vegan ghee handy.
• Cashews: Adds creaminess and crunch; I like chopping them finely so they mix in nicely.
• Almonds: Offer a slightly sweet flavor and great texture when roasted.
• Silvered pistachios: They brighten the color and add lovely earthiness.
• Canned coconut milk: The full-fat kind gives that luscious base — avoid the light version.
• Vegan creamer: This keeps your basundi smooth and creamy, helping thicken the mixture beautifully.
• Saffron: Just a pinch delivers an intoxicating aroma and a gentle golden hue.
• Sugar: Balances all the floral and nutty flavors; adjust to your preference for sweetness.
• Rose syrup: Adds floral sweetness and a gorgeous pink tint—make sure it’s vegan-friendly.
• Rose water: Amplifies the rose essence for that authentic basundi vibe.
• Cardamom powder: Warms up the flavor profile with its fragrant spice.
• Ground nutmeg: Just a dash to complete the spice ensemble.
• Edible rose petals: For garnish—they add visual charm and a fresh floral note.

Variations

I love how versatile this Vegan Rose Basundi Recipe is! Feel free to tweak it to suit your taste or what you have at home. I often try little changes depending on the season or the occasion—it keeps things interesting.

• Nut Powder Version: If you’re making this for kids or prefer a smooth texture, grind the nuts into a powder instead of chopping; it’s easier to digest and blends seamlessly.
• Fruit Additions: Toss in some raisins or dried fruits for extra bursts of sweetness and dimension—I’ve found fresh chironji seeds to be a lovely, authentic touch too.
• Flavor Boosts: For a richer aroma, increase the cardamom or add a hint of vanilla extract; I sometimes skip rose syrup if I want a subtler floral taste.
• Sweetener Swaps: Maple syrup or coconut sugar can replace white sugar for a deeper, more caramel-like sweetness.

How to Make Vegan Rose Basundi Recipe

Step 1: Roast the Nuts to Perfection

Start by chopping your nuts with a nut chopper or knife—remember, I like them a little chunky but you can make them as fine as you want. Heat the vegan ghee in a small pan until melted, then toss in the cashews, almonds, and pistachios. Roast them for about 30 seconds, just until they start to smell nutty and get a bit golden. Be careful not to burn them; a quick toast is all you need. Transfer the nuts to a plate so they don’t keep cooking in the hot pan.

Step 2: Simmer the Creamy Coconut Milk Base

Using the same pan (no need to clean it out), pour in the canned coconut milk and vegan creamer. Whisk well to avoid lumps, really making sure everything is smooth. Bring this mixture to a gentle boil over low to medium heat. This part takes about 15 minutes, so be patient! Stir frequently and scrape the sides of the pan so the basundi doesn’t stick and burn. You’ll notice it gradually thickening and turning creamy, which is exactly what you want.

Step 3: Sweeten and Infuse Flavors

Once your milk mixture has thickened a bit, stir in the sugar and continue cooking for another 5 minutes. Now, add the roasted nuts, reserving some for garnish, and let the basundi cook gently for 10 more minutes. Stir at intervals to keep the consistency smooth and prevent sticking. You’ll see the color deepen into a lovely creamy hue, and the aroma will be irresistible.

Step 4: Finish with Rose and Spices

Remove the pan from heat and immediately stir in the rose water, rose syrup, cardamom powder, and ground nutmeg. Mixing these in last preserves their delicate flavors and scents—trust me, that floral punch is why I adore this recipe so much. Give it one final stir, and you’re ready!

Step 5: Serve and Garnish

You can enjoy this basundi right away while it’s warm and cozy, or chill it in the fridge if you prefer it cold—the flavors only deepen with time. Garnish with edible rose petals and a drizzle of rose syrup for that picture-perfect, fragrant finish.

How to Serve Vegan Rose Basundi Recipe

Garnishes

I always sprinkle a handful of edible rose petals on top—it adds a beautiful visual pop and boosts the floral experience. A few extra roasted nuts on top add texture and make it look fancy without much effort. A drizzle of rose syrup right before serving ties the whole thing together.

Side Dishes

This Vegan Rose Basundi pairs wonderfully with light snacks like vegan poori or flaky parathas if you want to turn it into a full Indian feast. I also love serving it alongside spiced fresh fruit or a tropical fruit salad for a refreshing combo.

Creative Ways to Present

For special occasions, I’ve served this basundi in small clear glasses layered with rose-flavored jelly or sprinkled with crushed pistachios and tiny silvered edible foil for that royal touch. Using ramekins topped with a single fresh rose petal makes it perfect for festivals or dinner parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store basundi in an airtight container in the refrigerator. It keeps well for up to 3 days, but honestly, it’s usually gone faster! I recommend eating it within a couple of days to enjoy the best flavor and freshness.

Freezing

I haven’t had great results freezing basundi because the texture changes and can get grainy after thawing. If you’re keen to freeze it, portion it into single servings and thaw slowly in the fridge, then stir well before serving to help bring back some creaminess.

Reheating

Reheat leftovers gently on the stove over low heat. Stir often to stop it catching at the bottom, and if it thickens too much, splash in a bit of plant milk to loosen it back to that perfect creamy texture.

FAQs

Final Thoughts

I used to struggle with recreating this traditional treat without dairy until I discovered this Vegan Rose Basundi Recipe. It’s now one of my favorite desserts to share with friends and family because everyone, no matter their diet, loves the creamy texture and fragrant rose flavor. It feels luxurious without any fuss, and I promise you, once you try making it, it’ll become a go-to sweet you look forward to. So go ahead—make a batch, savor each spoonful, and spread the love!

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