If you’re craving something creamy, fragrant, and just a little fancy, you’ve got to try this Vegan Rose Basundi Recipe. It’s a beautiful twist on the traditional Indian dessert—totally vegan but bursting with richness and floral notes that make every spoonful feel special. Trust me, once you taste it, you’ll be hooked. I absolutely love how the rose syrup and petals add this delicate flair, and the coconut milk keeps it luxuriously smooth without any dairy. Keep reading because I’m going to share all my best tips so yours turns out perfectly every time!
Why You’ll Love This Recipe
- Deliciously Dairy-Free: Uses coconut milk and vegan creamer to get that creamy texture without any dairy.
- Easy to Make: You can whip this up in about 35 minutes — perfect for last-minute dessert cravings.
- Fragrant and Floral: The rose syrup, rose water, and edible petals give it a unique, irresistible aroma and flavor.
- Nutty Crunch: Toasted nuts add that lovely texture contrast that makes every bite exciting.
Ingredients You’ll Need
The magic of this Vegan Rose Basundi Recipe lies in the balance of creamy coconut milk and aromatic spices—plus those crunchy nuts that make it truly special. Using canned coconut milk with vegan creamer ensures a smooth, luscious base while the nuts bring texture and richness.
- Vegan ghee: Adds a subtle buttery flavor and helps lightly roast the nuts for extra depth.
- Cashews: I love how cashews soften slightly but still keep a bit of bite after roasting.
- Almonds: Toast these for a rich, nutty flavor that complements the coconut milk perfectly.
- Silvered pistachios: These add a pop of color and crunch—you’ll see why they’re the perfect finishing touch.
- Canned coconut milk: Provides creaminess and a slight coconut sweetness that’s key to the vegan twist.
- Vegan creamer: Boosts the richness to make the basundi silky smooth.
- Saffron: Just a pinch adds beautiful color and a subtle floral note.
- Sugar: Sweetens while helping the basundi thicken as it reduces.
- Rose syrup: The star of the show for that signature fragrance and lovely rosy flavor.
- Rose water: Intensifies the floral scent and blends beautifully into the creamy mixture.
- Cardamom powder: Adds a warm, aromatic spice that rounds out the flavors deliciously.
- Ground nutmeg: Just a dash brings a hint of earthiness that balances the sweetness.
- Edible rose petals: For garnish — fresh, fragrant, and so pretty when you serve it.
Variations
One of the things I love most about this Vegan Rose Basundi Recipe is how easy it is to make your own. I often tweak the nuts or floral flavors depending on what I have on hand or the occasion. Feel free to make it your own!
- Nut-Free Version: Swap out the nuts for dried fruits like raisins or chopped dates—my niece loves this variation since she’s not a big fan of nuts.
- Extra Floral Punch: Increase rose water slightly or add a few drops of orange blossom water for a new aromatic twist.
- Less Sweet: Reduce the sugar or substitute with maple syrup for a more natural sweetness I use when trying to keep it healthier.
- Smooth Texture: For picky eaters, I grind the nuts into a fine powder instead of chopping; it gives richness without chunkiness.
How to Make Vegan Rose Basundi Recipe
Step 1: Toast the Nuts in Vegan Ghee
Start by chopping your cashews, almonds, and pistachios finely—using a nut chopper makes this quick and even. Then, heat a teaspoon of vegan ghee in a small pan and toss the nuts in to lightly roast them for about 30 seconds. You’ll want them fragrant but not burnt, so keep a close eye here! Once toasted, remove them from heat and set aside so they don’t overcook.
Step 2: Simmer Coconut Milk and Vegan Creamer
In the same pan, pour in your full-fat canned coconut milk and vegan creamer. Give everything a good whisk right away to break up any lumps—this is a must for a smooth basundi. Bring the mixture to a gentle boil over low to medium heat. This step takes a bit of patience because it needs to reduce slowly, about 15 minutes, so stir regularly and scrape the edges of the pan to keep it from sticking or burning.
Step 3: Add Sugar and Begin Thickening
Once boiling and slightly thickened, stir in your sugar and continue cooking for another 5 minutes. You’ll notice the color changes to a creamier tone and the mixture thickens further. Keep stirring frequently here—that’s the secret to a velvety texture without scorching.
Step 4: Incorporate Nuts and Final Flavorings
Time to bring in those roasted nuts—reserve a few tablespoons for garnish. Mix them into the basundi and cook for 10 more minutes on low-medium heat, stirring every now and then to blend all the flavors beautifully. Finally, remove from heat and stir in the rose water, cardamom powder, and ground nutmeg. This is where all those aromatic notes come alive!
Step 5: Serve Warm or Chilled with Rose Garnish
You can serve your Vegan Rose Basundi warm right away or chill it for a few hours if you prefer a refreshing dessert. Just before serving, drizzle with rose syrup and sprinkle edible rose petals on top for that stunning, fragrant finish. It always feels like a celebration when I bring this to the table!
Pro Tips for Making Vegan Rose Basundi Recipe
- Use Low to Medium Heat: I learned the hard way that high heat scorches the coconut milk, so keep it gentle and stir often for that creamy consistency.
- Toast Nuts Separately: Roasting nuts in vegan ghee first brings out their flavor more than just adding raw nuts at the end.
- Whisk to Remove Lumps: Always give the coconut milk and creamer a whisk before heating to avoid any clumps—this makes a huge difference in texture.
- Add Rose Water Last: Rose water can lose its fragrance if boiled too long, so stir it in after you take the basundi off the stove.
How to Serve Vegan Rose Basundi Recipe
Garnishes
I always go for a handful of edible rose petals because they look so beautiful and heighten the floral experience. Some slivered pistachios on top add a little crunch and pop of color, too. If you want to get fancy, a light drizzle of rose syrup just before serving makes it look and taste incredible.
Side Dishes
This dessert pairs beautifully with lightly spiced snacks like roasted chickpeas or even simple cardamom cookies. I’ve also served it alongside fresh fruit salad for a light summer dessert spread—my guests love that combo.
Creative Ways to Present
For special occasions, I like to serve Vegan Rose Basundi in small glass bowls or mini mason jars lined with edible silver leaf on top—makes it feel extra celebratory! Adding a few whole rosebuds can turn this humble dessert into a showstopper for dinner parties.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in an airtight container in the fridge. It keeps well for about 3-4 days. Just make sure to give it a good stir when you reheat because sometimes the coconut cream can separate a little.
Freezing
I’ve tried freezing this basundi and found the texture changes a bit—it’s a bit grainier after thawing, so I usually skip freezing if I can help it. However, if you want to freeze, portion it in small containers and thaw overnight in the fridge to minimize texture changes.
Reheating
To reheat, gently warm basundi over low heat on the stove, stirring constantly to bring everything back together and prevent scorching. Avoid microwaving because it heats unevenly and can ruin the texture.
FAQs
-
Can I use other nuts instead of cashews, almonds, and pistachios?
Absolutely! Feel free to swap in your favorite nuts like walnuts, pecans, or even hazelnuts. Just toast them lightly in vegan ghee before adding for the best flavor.
-
Is there an alternative to rose syrup if I can’t find it?
If rose syrup isn’t available, you can boost the rose flavor with a bit more rose water or infuse the basundi with a few crushed fresh rose petals while cooking—just strain them out before serving.
-
How do I make the Vegan Rose Basundi Recipe less sweet?
Simply reduce the sugar amount to your taste or substitute it with natural sweeteners like maple syrup or agave. Remember, the natural sweetness of coconut milk also contributes, so go slow and taste as you adjust.
-
Can I make this recipe nut-free for allergies?
Yes! You can omit the nuts altogether or replace them with dried fruits like raisins or chopped dates for texture. Just toast the dried fruits lightly to bring out their flavor before adding.
-
What is the best way to get that creamy consistency without dairy?
The secret is using full-fat canned coconut milk combined with a good-quality vegan creamer, plus slow, gentle simmering. Stirring regularly to prevent scorching is key to that silky, thick texture.
Final Thoughts
This Vegan Rose Basundi Recipe quickly became one of my go-to desserts whenever I want to impress without spending hours in the kitchen. It feels indulgent but is actually super approachable, and the floral notes make it feel special every time. If you’re looking to try something that’s creamy, fragrant, and vegan-friendly, I can’t recommend this enough. Go ahead and make a batch—you’ll enjoy every creamy, nutty, rose-scented bite just like my family does!
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 vegan Rose Basundi recipe offers a creamy, fragrant Indian dessert made with coconut milk, vegan creamer, and infused with rose syrup and rose water. Enhanced by toasted nuts and traditional spices like cardamom and nutmeg, it provides an indulgent yet dairy-free treat perfect for special occasions or whenever you crave a sweet, floral delight.
Ingredients
Nuts and Ghee
- 1 teaspoon vegan ghee
- 2 tablespoons cashews
- 2 tablespoons almonds
- 2 tablespoons silvered pistachios
Liquid Base
- 13.5 fl.oz canned coconut milk (full-fat)
- 2 cups vegan creamer
Flavorings and Sweeteners
- 1 teaspoon saffron
- ½ cup sugar
- 2 tablespoons rose syrup
- ½ tablespoon rose water
- ¼ teaspoon cardamom powder
- ⅛ teaspoon ground nutmeg
Garnish
- 1 tablespoon edible rose petals
Instructions
- Prepare Nuts: Chop all the nuts finely using a nut chopper. Heat vegan ghee in a small pan over medium heat and roast the chopped cashews, pistachios, and almonds for about 30 seconds until they release their aroma, then transfer them onto a plate to cool.
- Combine Liquid Base: Pour the canned full-fat coconut milk and vegan creamer into the same pan. Whisk thoroughly to eliminate any lumps. Bring the mixture to a boil over low to medium heat, stirring regularly to prevent scorching; this process will take approximately 15 minutes.
- Add Sugar and Reduce: Once boiling, add the sugar and continue cooking for an additional 5 minutes. Stir frequently and scrape the sides of the pan. The mixture should thicken slightly and develop a creamy appearance as the color changes.
- Incorporate Nuts: Add the roasted nuts reserved earlier into the pan. Continue cooking on low to medium heat for another 10 minutes, stirring intermittently to ensure even thickening and prevent sticking.
- Finish with Flavors: Remove the pan from the heat. Stir in the rose water, cardamom powder, and ground nutmeg to infuse the Basundi with its signature floral and warm spice notes.
- Serve and Garnish: Serve the vegan Basundi either warm immediately or chilled after refrigeration. Before serving, garnish with edible rose petals and drizzle with rose syrup for an elegant touch and enhanced aroma.
Notes
- For a smooth texture preferred by children or those who dislike nut chunks, substitute chopped nuts with finely ground nut powder.
- To elevate the richness and authenticity, consider adding raisins, fresh chironji (chiroli), or other dried fruits during cooking.
- Cooking times may vary based on the type of pan and heat level used; monitor the mixture closely and adjust as needed to achieve a perfectly creamy consistency without burning.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
