Vegan Rose Basundi Recipe

If you’re looking to wow your taste buds with something both fragrant and utterly comforting, this Vegan Rose Basundi Recipe is going to be your new favorite treat. It’s creamy, subtly sweet, and delicately floral—perfect for when you want a dessert that feels luxurious without any dairy. Trust me, once you try it, you’ll see why I keep coming back for seconds!

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Ingredients You’ll Need

The magic in this Vegan Rose Basundi Recipe comes from balancing creamy coconut milk with fragrant rose flavors and crunchy nuts. Picking good-quality rose syrup and fresh nuts makes a world of difference, so I always recommend getting the best you can find.

• Vegan ghee: Adds a lovely nutty richness; you can find this at health stores or make your own from coconut oil.
• Cashews: Creamy and buttery, perfect for roasting to bring out flavor.
• Almonds: I love slicing or chopping them for texture.
• Slivered pistachios: Their vibrant color brightens the dish beautifully.
• Canned coconut milk: Use full-fat for the creamiest texture.
• Vegan creamer: Helps thicken the basundi; coconut or soy-based work best.
• Saffron: Just a pinch gives a golden hue and a subtle earthy aroma.
• Sugar: Sweetens gently without overpowering the rose flavor.
• Rose syrup: This is the heart of the floral note; pick a natural one, free of artificial colorings.
• Rose water: Adds an extra layer of fragrance—it’s potent, so a little goes a long way.
• Cardamom powder: Warms up the flavor with its spicy-sweet notes.
• Ground nutmeg: Just a dash for a complex hint of spice.
• Edible rose petals: Gorgeous as a garnish and reinforce that floral theme.

Variations

I absolutely love customizing this Vegan Rose Basundi Recipe depending on the occasion or what I have on hand. You can easily switch things up to keep it fresh and exciting.

• Nut Powder Instead of Chopped Nuts: When I made this for my nephew, who’s picky about textures, I ground the nuts into a powder for a silky smooth basundi he adored.
• Adding Dried Fruits: Sometimes I toss in raisins or chopped dried apricots for extra chewiness and natural sweetness—it’s like a little surprise in every bite.
• Adjusting Sweetness: Feel free to dial the sugar up or down to suit your taste. I usually keep it lighter and let the natural fragrance shine.
• Different Floral Notes: I’ve experimented with adding a touch of lavender or vanilla extract in place of rose water for a unique twist that still feels fancy.

How to Make Vegan Rose Basundi Recipe

Step 1: Roast the Nuts to Perfection

Start by chopping the cashews, almonds, and pistachios—this step makes a big difference in texture. I use a nut chopper because it’s quick and keeps the sizes consistent. Then heat 1 teaspoon of vegan ghee in a small pan and roast the nuts for about 30 seconds until they’re fragrant and slightly toasted. Don’t overdo it here; you want just enough golden color to boost flavor without burning.

Step 2: Simmer the Base with Coconut Milk and Vegan Creamer

In the same pan, pour the canned full-fat coconut milk and vegan creamer. Whisk thoroughly to avoid lumps, especially since canned coconut milk can sometimes separate. Bring this gently to a boil over low to medium heat—this usually takes about 15 minutes. Patience is key here; keep stirring to prevent the milk from scorching on the bottom. This slow simmer thickens the mixture and builds that signature creamy base.

Step 3: Sweeten and Thicken Further

Once the mixture is slightly reduced and creamy, add the sugar and continue to cook for another five minutes. You’ll notice the basundi thickening and the color deepening—which is exactly what you want! Stir frequently to keep it smooth, scraping the sides to avoid any burnt bits.

Step 4: Add the Roasted Nuts and Final Flavors

Return the roasted nuts to the pan—reserve a few for garnish—and simmer for about 10 more minutes, stirring gently. This step allows the nuts to soak in the creamy sweetness. Once done, remove the pan from heat and stir in the rose water, cardamom powder, ground nutmeg, and a splash of rose syrup. These final touches bring fragrant, warming notes that make this Vegan Rose Basundi Recipe truly special.

Step 5: Serve Warm or Chilled

You can enjoy basundi warm right away or chill it in the fridge for several hours if you prefer it cold — both ways taste incredible. Don’t forget to garnish with edible rose petals and some extra pistachios or rose syrup just before serving for that picture-perfect finish.

How to Serve Vegan Rose Basundi Recipe

Garnishes

I’m a sucker for edible rose petals—they make the dish look stunning and reinforce that rose aroma. Plus, a sprinkle of slivered pistachios or almonds on top adds a lovely contrast in texture that makes every bite feel special.

Side Dishes

This vegan basundi pairs beautifully with some light Indian sweets like soft gulab jamun or crisp savory snacks such as roasted chickpeas. It also works perfectly after a spicy meal as a cool, sweet finisher.

Creative Ways to Present

For special occasions, I’ve served Vegan Rose Basundi Recipe in small glass jars layered with crushed pistachios and rose petals—everyone loved the elegant feel. Adding a few frozen rose buds on top makes it almost too pretty to eat!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight glass container in the fridge, and it keeps well for up to 3 days. The flavors actually deepen overnight, so sometimes I find the basundi tastes even better the next day!

Freezing

Freezing isn’t my go-to because the texture can change a bit, but if you need to, freeze in small portions. Thaw overnight in the fridge and whisk gently before serving to bring back some creaminess.

Reheating

To reheat, warm it gently on low heat, stirring frequently to prevent sticking. You might want to add a splash of vegan creamer or coconut milk to loosen it up if it thickened too much in the fridge.

FAQs

Final Thoughts

This Vegan Rose Basundi Recipe has quickly become a staple in my kitchen whenever I crave something sweet but light. I love how easy it is to make, and the combination of creamy coconut with rose and warm spices always feels like a little celebration on my tongue. I honestly think you’ll enjoy it just as much as I do—give it a try, and don’t be surprised if it ends up as your go-to dessert for special moments or everyday indulgence.

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