Description
Vegan Rose Basundi is a creamy, dairy-free Indian dessert made with almond and coconut milk, infused with the delicate flavors of rose water and cardamom. This luscious treat is sweetened naturally with maple syrup and garnished with chopped pistachios and almonds, making it a perfect festive or summer dessert that is entirely plant-based and gluten-free.
Ingredients
Scale
Main Ingredients
- 2 1/2 cups unsweetened almond milk (or oat milk for creamier texture)
- 1/2 cup full-fat coconut milk
- 3–4 tablespoons maple syrup or agave (adjust to taste)
- 1 teaspoon rose water
- 1/4 teaspoon ground cardamom
Garnish
- 2 tablespoons chopped pistachios
- 1 tablespoon slivered almonds
- 1 tablespoon dried rose petals (optional)
Instructions
- Combine Milks: In a heavy-bottomed saucepan, combine almond milk and coconut milk. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Simmer and Reduce: Lower the heat and continue simmering for 20–25 minutes, stirring occasionally, until the mixture reduces and thickens slightly. The texture should be rich and creamy, similar to traditional Basundi.
- Add Flavorings: Stir in maple syrup, rose water, and ground cardamom. Simmer for another 2–3 minutes, then remove the pan from heat.
- Chill the Dessert: Allow the mixture to cool slightly, then transfer to the refrigerator and chill for at least 1 hour to let the flavors meld and the basundi thicken further.
- Serve and Garnish: Serve the Basundi cold, garnished with chopped pistachios, slivered almonds, and dried rose petals if desired.
Notes
- For extra richness, add a splash of cashew cream while simmering.
- Adjust the sweetness and rose flavor according to your taste preference.
- Best served chilled as a festive or refreshing summer dessert.
- This dish can be made ahead and refrigerated for convenience.
