If you adore creamy, fragrant desserts that feel like a hug in a bowl, then this Vegan Rose Basundi Recipe with Nuts Recipe is exactly what you need to try next. I absolutely love how the delicate rose flavor combined with luscious coconut milk and crunchy nuts creates a treat that’s both comforting and elegant. Whether you’re celebrating a special occasion or just craving a sweet escape, you’ll find that this recipe hits all the right notes without any dairy.
Why You’ll Love This Recipe
- Rich, Creamy Texture: Thanks to coconut milk and vegan creamer, this basundi has a luscious mouthfeel that rivals traditional milk-based versions.
- Lovely Rose Aroma: Rose syrup and rose water bring subtle floral notes that elevate every spoonful into something special.
- Nutty Crunch: Roasted cashews, almonds, and pistachios add delightful texture and a bit of indulgence to each bite.
- Simple to Make: It’s surprisingly easy to make on the stove with pantry-friendly ingredients and minimal fuss.
Ingredients You’ll Need
Each ingredient here plays a unique role in building the authentic taste and texture of this Vegan Rose Basundi Recipe with Nuts Recipe. When you shop, look for good-quality rose syrup and fresh nuts to give the best flavor boost. The coconut milk and vegan creamer form the creamy base, while the spices and rose elevate it beautifully.
- Vegan ghee: Adds richness and a subtle buttery flavor without using dairy.
- Cashews: These soften nicely when roasted and provide a lovely mild crunch.
- Almonds: Their nutty flavor is perfect for balancing the rose sweetness.
- Silvered pistachios: Not only tasty but a great garnish to brighten up the dish visually.
- Canned coconut milk: Use full-fat for that creamy, luscious texture.
- Vegan creamer: Enhances creaminess and makes the basundi richer.
- Saffron: It infuses warmth and a beautiful color but use sparingly—it’s potent!
- Sugar: Sweetens to just the right degree without overpowering the delicate flavors.
- Rose syrup: Provides the signature scent and floral sweetness.
- Rose water: Intensifies that rose essence with a fragrant punch.
- Cardamom powder: Adds a spicy, aromatic depth that’s classic in Indian desserts.
- Ground nutmeg: Just a hint to round out the spice profile elegantly.
- Edible rose petals: For garnish, giving a pretty and authentic touch.
Variations
I love how flexible this Vegan Rose Basundi Recipe with Nuts Recipe can be. Over time, I’ve played around with different nuts and spices to suit both my family’s preferences and the season, and you’ll enjoy making it your own too.
- Nut powder version: I discovered this trick when preparing for little ones who don’t like chunky bits—just grind the nuts finely for a smooth texture.
- Add dried fruits: Raisins or dried apricots can add bursts of sweetness and chewiness; my family goes crazy for this little twist during holidays.
- Use different plant milk: Experiment with almond or oat milk instead of coconut milk for a different creaminess and flavor profile.
- Spice it up or mellow it down: Adjust cardamom and nutmeg to taste—sometimes I add a pinch of cinnamon for warmth in colder months.
How to Make Vegan Rose Basundi Recipe with Nuts Recipe
Step 1: Roast nuts to unlock their flavor
Start by chopping cashews, almonds, and pistachios into bite-sized pieces using a nut chopper or a sharp knife. Heat a teaspoon of vegan ghee in a small pan over medium heat, then toss in the nuts. Roast them gently for about 30 seconds—just until they’re fragrant and lightly toasted. Be careful not to burn them! Transfer them to a plate immediately to stop the cooking process. These nuts bring crunch and a toasty aroma that makes the basundi truly irresistible.
Step 2: Create the creamy base
Using the same pan, pour in full-fat canned coconut milk along with the vegan creamer. Whisk them well to eliminate lumps—you’ll want a silky smooth mixture. Bring this to a gentle boil over low to medium heat. This part takes around 15 minutes, and patience is key here. Stir often and make sure to scrape the sides and bottom to prevent scorching; a little stickiness is okay but don’t let it burn. Slowly, the mixture will thicken and take on a creamy white hue.
Step 3: Sweeten and simmer with nuts
Once the base is nicely thickened, add sugar and stir well to dissolve. Continue simmering on low for about 5 minutes until it thickens further and the color turns creamy. Next, add the roasted nuts, reserving a handful for garnish. Let it cook for another 10 minutes, stirring regularly to keep everything evenly heated and prevent sticking. This slow simmer is what develops the rich, indulgent flavor.
Step 4: Infuse with fragrant flavors
Remove the pan from heat and stir in the rose water, rose syrup, cardamom powder, and a pinch of nutmeg. This final step wakes up the flavors and leaves you with fragrant, luxurious basundi ready to enjoy. You can serve it warm right away, or chill it for a few hours—both ways taste amazing!
Step 5: Garnish and serve
Before you serve, sprinkle the reserved nuts on top along with edible rose petals for that extra wow factor. The rose petals not only add a lovely visual but also a fresh floral touch. Sprinkle a dash more rose syrup if you want to intensify the sweetness. Your Vegan Rose Basundi Recipe with Nuts Recipe is ready to delight everyone!
Pro Tips for Making Vegan Rose Basundi Recipe with Nuts Recipe
- Low and Slow Cooking: I learned that cooking on a gentle flame while stirring regularly prevents burning and gives you that perfect creamy consistency.
- Whisk to Remove Lumps: To keep the coconut milk and vegan creamer smooth, whisk continuously when you start heating the mixture—it makes a huge difference!
- Reserve Nuts for Garnish: Setting aside some nuts to add at the end keeps the texture interesting and visually appealing.
- Avoid Over-sweetening: Taste before adding more sugar or rose syrup; the floral notes can quickly become overpowering if you go too heavy-handed.
How to Serve Vegan Rose Basundi Recipe with Nuts Recipe
Garnishes
For garnishes, I always go with a scattering of toasted nuts and edible rose petals—it’s such a pretty, fragrant combination. A drizzle of extra rose syrup just before serving amps up the flavor, especially if you like your desserts a bit sweeter.
Side Dishes
This basundi pairs beautifully with light Indian snacks or even fresh fruit. I often serve it alongside vegan puris or lightly spiced pakoras during festivals for a perfect balance of sweet and savory.
Creative Ways to Present
When I want to impress guests, I serve this basundi in small glass bowls layered with crushed nuts and rose petals, topped with a sprinkle of saffron strands. It looks stunning and feels special—perfect for celebrations like Diwali or Valentine’s Day.
Make Ahead and Storage
Storing Leftovers
I store leftover basundi in an airtight container in the fridge. It stays fresh for up to 3 days and thickens a bit as it cools, so I usually add a splash of plant milk and stir before serving again.
Freezing
I haven’t personally frozen this recipe because the texture can change slightly when thawed, but if you do want to freeze it, keep it in a well-sealed container and thaw slowly in the fridge to minimize separation.
Reheating
To reheat, gently warm the basundi in a saucepan over low heat while stirring often. Avoid boiling, or you risk breaking the creamy texture. Add a little extra vegan creamer if it feels too thick.
FAQs
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Can I make this Vegan Rose Basundi Recipe with Nuts Recipe nut-free?
Absolutely! You can skip the nuts altogether or swap them for seeds like pumpkin or sunflower seeds. For texture, try adding some toasted coconut flakes or dried fruits instead.
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Is there a way to make this recipe less sweet?
Yes! You can reduce the sugar amount to suit your taste. The rose syrup adds sweetness, so start with a smaller quantity and adjust gradually to avoid over-sweetening.
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What’s the best kind of rose syrup to use?
I recommend using pure, high-quality rose syrup made from real rose petals for the best aroma and flavor. Avoid artificial rose-flavored syrups as they tend to taste overly sweet and synthetic.
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Can I prepare this recipe in advance for a party?
Definitely! This basundi tastes fantastic chilled and can be made a day ahead. Just cover and refrigerate, then garnish freshly before serving.
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How do I get the perfect creamy consistency without lumps?
Whisk the coconut milk and vegan creamer well before heating and stir frequently while boiling. This helps prevent curdling or lump formation, giving you smooth, velvety basundi.
Final Thoughts
When I first tried this Vegan Rose Basundi Recipe with Nuts Recipe, I was amazed at how delightfully rich and fragrant it was without using any dairy. It’s a dessert that always sparks joy and feels like a little celebration every time I make it. I really hope you give this recipe a try because it’s a wonderful way to enjoy a classic Indian sweet in a plant-based way. Whether it’s for a festival, a dinner party, or just because, it’s sure to become one of your favorite go-to vegan desserts. Enjoy every spoonful!
Print
Vegan Rose Basundi Recipe with Nuts 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 Rose Basundi is a creamy, fragrant vegan Indian dessert made with coconut milk, vegan creamer, nuts, and flavored with rose syrup and aromatic spices. Perfectly sweetened and garnished with edible rose petals, it’s a delightful treat for festive occasions or special moments.
Ingredients
Nuts
- 1 teaspoon vegan ghee
- 2 tablespoon cashews, chopped
- 2 tablespoon almonds, chopped
- 2 tablespoon silvered pistachios, chopped
Base
- 13.5 fl.oz canned full-fat coconut milk
- 2 cups vegan creamer
- 1 teaspoon saffron
- ½ cup sugar
Flavorings and Garnish
- 2 tablespoon rose syrup
- ½ tablespoon rose water
- ¼ teaspoon cardamom powder
- ⅛ teaspoon ground nutmeg
- 1 tablespoon edible rose petals
Instructions
- Prepare Nuts: Chop all the nuts using a nut chopper to your desired size. Heat vegan ghee in a small pan and roast the chopped cashews, pistachios, and almonds for about 30 seconds until fragrant and lightly toasted. Transfer the roasted nuts to a plate, reserving some for garnishing later.
- Cook Basundi Mixture: In the same pan, pour in the canned full-fat coconut milk and vegan creamer. Whisk thoroughly to eliminate any lumps and bring the mixture to a boil over low to medium heat. This will take approximately 15 minutes. Stir regularly, scraping the sides to prevent sticking and scorching.
- Add Sugar and Thicken: Once the mixture reaches a boil, add the sugar and continue cooking for an additional 5 minutes. During this time, the mixture will reduce slightly, thicken, and develop a creamy texture and color.
- Incorporate Nuts: Add the roasted nuts to the thickened mixture, reserving some nuts for garnish. Continue to simmer and cook on low to medium heat for another 10 minutes. Stir intermittently to ensure even cooking and prevent burning.
- Finish with Flavors: Remove the pan from the heat. Stir in the rose water, cardamom powder, and ground nutmeg, mixing well to combine all aromatic flavors.
- Serve and Garnish: The vegan Basundi can be served warm immediately or chilled to enhance its creamy texture. Before serving, garnish with edible rose petals and drizzle with rose syrup for an elegant, floral finish.
Notes
- For a smooth texture, especially suitable for kids or those preferring no nut chunks, use ground nut powder instead of chopped nuts.
- To enhance the authentic richness, consider adding raisins, fresh chironji (chiroli), or other dried fruits during the cooking process.
- Cooking times may vary depending on the type of cookware and heat level; adjust accordingly to achieve a perfectly creamy consistency without scorching.
- Ensure to stir frequently and scrape the pan edges to prevent burning and to achieve even thickening.
Nutrition
- Serving Size: 1 cup (approx. 160g)
- Calories: 260 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
