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Delicious Rose Basundi Recipe

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★★★★

3.8 from 40 reviews

This delicious vegan Rose Basundi is a creamy, fragrant Indian dessert made from coconut milk and vegan creamer, enriched with a medley of roasted nuts, saffron, rose syrup, and aromatic spices like cardamom and nutmeg. It’s a perfect dairy-free treat that can be enjoyed warm or chilled, garnished elegantly with edible rose petals.

Ingredients

Scale

Nuts and Ghee

  • 1 tsp vegan ghee
  • 2 tbsp cashews
  • 2 tbsp almonds
  • 2 tbsp silvers pistachios

Base Mixture

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

Flavorings and Sweeteners

  • 1 tsp saffron
  • ½ cup sugar
  • 2 tbsp rose syrup
  • ½ tbsp rose water
  • ¼ tsp cardamom powder
  • ⅛ tsp ground nutmeg

Garnish

  • 1 tbsp edible rose petals

Instructions

  1. Chop and Roast Nuts: Chop the cashews, almonds, and pistachios finely using a nut chopper. Heat 1 teaspoon of vegan ghee in a small pan and lightly fry the chopped nuts for about 30 seconds until fragrant. Transfer the roasted nuts to a plate and set aside.
  2. Prepare the Milk Base: In the same pan, pour in 13.5 fl.oz of canned coconut milk and 2 cups of vegan creamer. Whisk well to eliminate lumps. Place over low to medium heat and bring the mixture to a gentle boil, which will take approximately 15 minutes.
  3. Simmer and Sweeten: Stir the mixture regularly, making sure to scrape the edges of the pan to prevent scorching. Once boiling, add ½ cup sugar and continue cooking for 5 more minutes until the mixture thickens slightly and turns creamy in color.
  4. Add Nuts and Continue Cooking: Stir the roasted nuts back into the mixture, reserving a small portion for garnish. Keep cooking on low to medium heat for another 10 minutes, stirring intermittently to avoid sticking or burning.
  5. Finish with Flavorings: Remove the pan from heat and stir in ½ tablespoon rose water, ¼ teaspoon cardamom powder, and ⅛ teaspoon ground nutmeg. Mix thoroughly to combine all the flavors.
  6. Serve: The vegan Rose Basundi can be served immediately warm or allowed to chill in the refrigerator. Before serving, garnish with the reserved roasted nuts, 2 tablespoons rose syrup, and 1 tablespoon edible rose petals for an elegant finish.

Notes

  • Use full-fat canned coconut milk for the creamiest texture.
  • Stir regularly to prevent the basundi from burning or sticking to the pan.
  • Adjust sugar quantity to taste if you prefer it sweeter or less sweet.
  • For best flavor, allow the basundi to chill before serving as the flavors meld beautifully when cooled.
  • Edible rose petals enhance both the aroma and presentation of the dish.

Keywords: Rose Basundi, Vegan Indian dessert, Coconut milk dessert, Rose syrup dessert, Vegan basundi recipe, Indian sweet, Festive dessert

Find it online: https://foodarohub.com/delicious-rose-basundi-recipe/