Description
Vegan Rose Basundi with Coconut Milk is a creamy, fragrant, and indulgent Indian dessert made with full-fat coconut milk, sweetened with sugar or natural alternatives, and infused with cardamom and rose essence. This fully plant-based recipe offers a silky texture and floral notes, enhanced with chopped nuts and optional saffron, perfect for festive occasions or a comforting treat at home.
Ingredients
Scale
Creamy Base
- 1 can (400 ml) full-fat coconut milk
- Optional: 1/4 cup almond milk or cashew milk for extra creaminess
Sweeteners & Flavorings
- 1/3 to 1/2 cup sugar, jaggery, or coconut sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- 1 teaspoon rose water or rose essence
Nuts & Aromatics
- 1/4 cup chopped pistachios and almonds (lightly toasted)
- Optional: a pinch of saffron strands soaked in 2 tablespoons warm water
Instructions
- Preparing the Coconut Milk Base: Shake the can of full-fat coconut milk well before opening. Pour it into a deep pan and bring it to a gentle simmer over medium heat, stirring occasionally to prevent sticking. This warm base prepares the milk for flavor infusion.
- Sweetening and Spicing: Gradually add sugar while continuously stirring to ensure smooth dissolution. Sprinkle in cardamom powder, mixing well to evenly distribute the warm, aromatic spice throughout the coconut milk.
- Infusing Rose Flavor: Remove the pan from heat and carefully stir in rose water or rose essence. Adding it off the heat preserves the delicate floral aroma, giving basundi its signature fragrance.
- Adding Nuts and Saffron: Lightly toast chopped pistachios and almonds. Add them along with soaked saffron strands to the mixture, stirring gently so the textures and golden color meld harmoniously.
- Cooling and Serving: Allow the basundi to cool to room temperature. Then refrigerate it for at least one hour to let flavors develop fully. Serve chilled, garnished with extra nuts or dried rose petals for visual appeal.
Notes
- Use full-fat coconut milk for the richest and creamiest consistency.
- Adjust sweetness gradually to suit your taste preference.
- Cook on medium to low heat to prevent burning or curdling.
- Soak saffron strands in warm water for 10 minutes prior to adding to intensify color and aroma.
- Add rose water after cooking to maintain its delicate fragrance.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Avoid freezing to prevent coconut milk texture separation.
- Reheat gently over low heat with continuous stirring if serving warm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup (approximately 120 ml)
- Calories: 180
- Sugar: 14g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan basundi, rose basundi, coconut milk dessert, Indian vegan dessert, plant-based basundi, dairy-free basundi, floral Indian dessert, festive vegan dessert
