Description
This Delicious Rose Basundi recipe offers a rich and creamy vegan dessert infused with aromatic rose syrup and cardamom, enhanced by roasted nuts and delicate edible rose petals. Made with coconut milk and vegan creamer instead of dairy, this traditional Indian sweet delight is perfect for those seeking a plant-based alternative with a fragrant, luscious flavor profile.
Ingredients
Scale
Fats and Nuts
- 1 teaspoon vegan ghee
- 2 tablespoon cashews, chopped
- 2 tablespoon almonds, chopped
- 2 tablespoon silvered pistachios, chopped
Liquids and Creamers
- 13.5 fl.oz canned coconut milk (full-fat)
- 2 cups vegan creamer
Flavorings and Spices
- 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
Instructions
- Roast Nuts: Chop all the nuts finely using a nut chopper. Heat the vegan ghee in a small pan over medium heat. Add the chopped cashews, pistachios, and almonds and fry them for 30 seconds until lightly roasted and aromatic. Transfer the roasted nuts to a plate and set aside.
- Prepare Basundi Base: In the same pan, pour in the full-fat coconut milk and vegan creamer. Whisk the mixture thoroughly to break up any lumps in the coconut milk. Bring this mixture to a gentle boil over low to medium heat, which should take about 15 minutes.
- Simmer and Sweeten: Stir the mixture regularly and scrape the pan sides to prevent sticking or scorching. Once boiling, add sugar and continue to cook, stirring frequently, for another 5 minutes. The mixture will thicken slightly and develop a creamy color.
- Add Nuts and Continue Cooking: Add the roasted nuts back into the pan, reserving some for garnish. Maintain cooking on low to medium flame for 10 more minutes, stirring occasionally to ensure even thickening and prevent burning.
- Finish with Flavorings: Remove the pan from heat. Stir in rose water, cardamom powder, and ground nutmeg. Mix well to combine all flavors harmoniously.
- Serve and Garnish: Serve the vegan rose basundi either warm or chilled. Before serving, drizzle with rose syrup and garnish generously with edible rose petals for an elegant presentation.
Notes
- For a smooth texture, substitute chopped nuts with finely ground nut powder, especially for children or those who prefer no chunks.
- Enhance the richness by adding raisins, fresh chironji (chiroli), or other dried fruits if desired.
- Cooking time may vary depending on the type of pot and heat level; consistently stir and monitor to achieve a creamy, thick consistency without burning.
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
