Description

This Delicious Rose Basundi recipe is a creamy, fragrant vegan dessert made with coconut milk, vegan creamer, nuts, and aromatic spices like saffron, cardamom, and nutmeg. Enhanced with rose syrup and rose water, it offers a floral sweetness perfect for special occasions or festive treats. The dish is rich, nutty, and delightfully smooth with garnished edible rose petals.

Ingredients

Scale

Dry Nuts

1 teaspoon vegan ghee
2 tablespoon cashews, chopped
2 tablespoon almonds, chopped
2 tablespoon silvered pistachios, chopped

Liquid Base

13.5 fl.oz canned coconut milk
2 cups vegan creamer

Flavors & Sweeteners

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

Garnish

1 tablespoon edible rose petals

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Instructions

Chop and Roast Nuts: Chop all the nuts using a nut chopper until roughly chopped. Heat vegan ghee in a small pan over medium heat. Add cashews, pistachios, and almonds, and roast them for 30 seconds until lightly toasted and fragrant. Transfer the roasted nuts to a plate and set aside.
Prepare Coconut Milk Mixture: In the same pan, pour in the canned full-fat coconut milk and vegan creamer. Whisk well to remove any lumps and bring the mixture to a boil over low to medium heat. This process will take about 15 minutes; ensure you keep stirring frequently and scrape the sides of the pan to avoid scorching.
Add Sugar and Thicken: Once the mixture is boiling and smooth, add the sugar. Continue cooking on low to medium heat for another 5 minutes. Stir constantly to prevent burning. The mixture will reduce and thicken, turning creamier in color and consistency.
Incorporate Roasted Nuts: Add the roasted nuts to the mixture, reserving some for garnishing. Continue simmering the basundi for an additional 10 minutes on low to medium heat. Keep stirring regularly to ensure even cooking and prevent sticking.
Flavor the Basundi: Remove the pan from heat. Stir in the rose water, cardamom powder, and ground nutmeg to infuse the dessert with aromatic floral and spice notes.
Serve and Garnish: You can serve this vegan basundi warm immediately or chill it before serving. Garnish with the remaining rose petals and drizzle rose syrup on top for an elegant touch and enhanced flavor.

Notes

For a smooth texture, especially preferred by kids or those who dislike chunky bits, grind the nuts into a fine powder instead of chopping.
To enhance authenticity and richness, consider adding raisins, fresh chironji (chiroli), or other dried fruits alongside the nuts.
Cooking time may vary depending on the vessel and heat source; adjust accordingly to achieve a creamy, thick consistency without scorching the mixture.

Nutrition

Serving Size: 1/6 of recipe (approximately 150g)
Calories: 250 kcal
Sugar: 18 g
Sodium: 30 mg
Fat: 18 g
Saturated Fat: 14 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg