If you have a soft spot for rich, fragrant Indian sweets but want to keep things plant-based and dairy-free, you are going to fall head over heels for this Vegan Rose Basundi: Creamy Dairy-Free Indian Dessert Recipe. This luscious treat blends the delicate aroma of rose water with the comforting creaminess of almond and cashew, creating a dessert that feels indulgent yet light. With its subtle cardamom spice, a hint of saffron, and topped with pistachios and edible rose petals, it’s a vibrant celebration of flavors and textures that’s perfect for any occasion.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential—they each bring a unique character to this dessert, making it creamy, fragrant, and irresistibly delicious. From the nutty cashew cream to the floral rose water, every component plays its part in crafting this magic.
- 3 cups unsweetened almond milk (or oat milk): Acts as the gentle, dairy-free base lending subtle creaminess.
- ¼ cup raw cashews, soaked for 15 minutes: When blended, they create the perfect silky texture.
- ¼ cup coconut cream: Adds richness and depth with tropical notes.
- 4–5 tablespoons maple syrup (or to taste): Naturally sweetens without overpowering the delicate flavors.
- 1 tablespoon rose water: Infuses the dessert with that iconic fragrant floral hint.
- ¼ teaspoon ground cardamom: Brings a warm, aromatic spice that pairs beautifully with rose.
- A few strands of saffron (optional): Adds a luxurious golden hue and subtle nuanced aroma.
- 2 tablespoons chopped pistachios: For a crunchy, colorful topping.
- 2 tablespoons dried rose petals (culinary grade), for garnish: Gives an elegant, romantic finish.
How to Make Vegan Rose Basundi: Creamy Dairy-Free Indian Dessert Recipe
Step 1: Create the Cashew Cream
Start by draining your soaked cashews and combine them with half a cup of almond milk in a blender. Blend until you have a perfectly smooth, creamy mixture – this is the secret to achieving that rich texture without any dairy at all. The creaminess here sets the foundation of your dessert.
Step 2: Simmer the Base
Next, pour the remaining almond milk and coconut cream into a heavy-bottomed pan. Bring it up to a gentle simmer over medium heat. Stir frequently to prevent any sticking or burning, since the slow simmer allows flavors to marry beautifully as the liquid begins to reduce.
Step 3: Combine and Flavor
Once your base is warm, stir in the cashew cream, maple syrup, ground cardamom, and saffron strands if using. Lower the heat to a gentle simmer, ensuring everything melds together perfectly while thickening slightly. This step takes about 20 to 25 minutes — patience here pays off with a silky, luscious texture.
Step 4: Finish with Rose Water
Once your basundi has reached the desired creamy consistency, turn off the heat and gently fold in the rose water. This fragrant addition elevates the dessert to something truly special. Let it cool just a bit before moving on to serving.
Step 5: Garnish and Serve
Serve your Vegan Rose Basundi warm or chilled, topped generously with chopped pistachios and dried rose petals for a beautiful presentation and satisfying bite. This finishing touch not only adds color and texture but also enhances the rose theme throughout the dish.
How to Serve Vegan Rose Basundi: Creamy Dairy-Free Indian Dessert Recipe
Garnishes
The toppings aren’t just for show — chopped pistachios lend a delightful crunch and nuttiness that contrast the smoothness of the basundi, while dried rose petals create a romantic, floral note that’s almost too pretty to eat. Sprinkle these generously for an authentic experience.
Side Dishes
Pair this creamy Indian dessert with light snacks such as roasted nuts or fresh fruit slices to balance richness. It also works well as a sweet ending after savory meals like biryanis or lentil stews, offering a cooling, fragrant counterpoint.
Creative Ways to Present
For a festive touch, serve your Vegan Rose Basundi in clear glass bowls or petite dessert cups, layering a few rose petals at the bottom for a color surprise. You can also drizzle a little extra maple syrup or sprinkle edible silver leaf for celebratory occasions. The possibilities are endless to make it feel extra special!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Vegan Rose Basundi in an airtight container in the refrigerator. It keeps well for up to 3 days while preserving its flavor and creamy texture. The dessert thickens further when chilled — you can thin it out with a splash of almond milk before serving if you prefer.
Freezing
Freezing is not recommended for this particular dessert because the texture may change upon thawing, becoming grainy or separating due to the nuts and coconut cream. It’s best enjoyed fresh or refrigerated.
Reheating
To enjoy your basundi warm after storing, gently reheat it on the stove over low heat, stirring constantly to prevent scorching. Add a little almond milk if needed to loosen the consistency. Avoid microwaving directly as uneven heating can affect texture.
FAQs
Can I use other nuts besides cashews?
Cashews are ideal because of their neutral flavor and creamy texture when blended, but you can experiment with soaked almonds or macadamia nuts, keeping in mind they will slightly alter the flavor and creaminess of the basundi.
Where can I find rose water and dried rose petals?
Rose water and culinary rose petals are often available at Indian or Middle Eastern grocery stores, as well as online. Make sure to buy food-grade products to ensure they’re safe and suitable for cooking.
Is this dessert suitable for kids?
Absolutely! The gentle floral notes and natural sweetness make this a lovely treat for all ages. Just adjust the sweetness to your preference to suit younger palates.
What if I don’t have coconut cream?
You can substitute with full-fat coconut milk, but remember coconut cream offers a thicker consistency and richer taste, so the texture might be a bit lighter without it.
Can I make the basundi sweeter or less sweet?
Definitely! Maple syrup is easy to adjust based on your taste. You could also try alternatives like agave nectar or coconut sugar. Taste as you go to achieve your preferred level of sweetness.
Final Thoughts
This Vegan Rose Basundi: Creamy Dairy-Free Indian Dessert Recipe is truly a delight to make and share, combining tradition with a modern, plant-based twist. Its harmonious blend of creamy textures and aromatic notes makes it a standout dessert for any meal or special event. Give it a try—you might just find your new favorite sweet indulgence!
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Vegan Rose Basundi: Creamy Dairy-Free Indian Dessert Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan, Gluten Free
Description
Vegan Rose Basundi is a creamy, dairy-free Indian dessert made with almond milk, cashews, and coconut cream, delicately flavored with rose water, cardamom, and saffron. This delightful treat is garnished with pistachios and edible rose petals, offering a fragrant and luxurious sweet experience perfect for any occasion.
Ingredients
Base Ingredients
- 3 cups unsweetened almond milk (or oat milk)
- ¼ cup raw cashews, soaked for 15 minutes
- ¼ cup coconut cream
Flavorings & Sweetener
- 4–5 tablespoons maple syrup (or to taste)
- 1 tablespoon rose water
- ¼ teaspoon ground cardamom
- A few strands of saffron (optional)
Garnish
- 2 tablespoons chopped pistachios
- 2 tablespoons dried rose petals (culinary grade), for garnish
Instructions
- Prepare cashew cream: Drain the soaked cashews and blend them with ½ cup of almond milk until completely smooth and creamy, creating a rich base for the basundi.
- Simmer base mixture: In a heavy-bottomed pan, combine the remaining almond milk and coconut cream. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the mixture from sticking to the pan.
- Add flavorings: Stir in the prepared cashew cream, maple syrup, ground cardamom, and saffron strands if using. Mix well to combine all the flavors thoroughly.
- Cook to thicken: Reduce the heat to low and let the mixture simmer for 20–25 minutes, stirring occasionally, until it thickens slightly and develops a creamy texture.
- Finish with rose water: Turn off the heat and stir in the rose water for a fragrant floral note. Allow the basundi to cool slightly before serving.
- Serve and garnish: Serve the vegan rose basundi either warm or chilled, topped generously with chopped pistachios and dried rose petals for an elegant presentation.
Notes
- You can adjust the sweetness by adding more or less maple syrup according to taste.
- Maple syrup can be substituted with agave nectar if preferred.
- The dessert thickens further as it cools, so consider serving it when slightly loose if you prefer a creamier texture.
- For an extra rich and luxurious version, use full-fat coconut milk instead of coconut cream.
- Ensure to use culinary-grade dried rose petals for safe and edible garnish.
