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Vegan Rose Basundi with Coconut Milk

Vegan Rose Basundi with Coconut Milk
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Savor the creamy, fragrant taste of Vegan Rose Basundi with Coconut Milk, a delightful plant-based twist on a classic Indian dessert. Made with rich full-fat coconut milk and aromatic rose essence, this dairy-free dessert offers a silky texture and enchanting floral notes. Perfect for vegans, lactose-intolerant individuals, or anyone who loves exploring new, traditional flavors with a refreshing sweetness and beautiful garnishes.

Ingredients

Scale

Main Ingredients

  • 1 can (400 ml) full-fat canned coconut milk
  • 2 tablespoons raw sugar or jaggery (adjust to taste)
  • 1/2 teaspoon cardamom powder
  • 1 to 2 teaspoons rose water or rose essence (adjust to taste)
  • 2 tablespoons chopped almonds
  • 2 tablespoons chopped pistachios
  • A pinch of saffron strands (optional)

Optional Ingredients

  • 1 tablespoon chia seeds or sabja seeds (basil seeds)
  • 1 tablespoon warm water or plant milk (for soaking saffron)

Instructions

  1. Preparing the Coconut Milk Base: Gently warm the can of full-fat coconut milk in a heavy-bottomed pan over low heat. Stir frequently to avoid scorching, allowing the milk to reduce slightly until it thickens to a creamy consistency.
  2. Sweetening the Mixture: Gradually add raw sugar or jaggery while stirring constantly to ensure it dissolves completely, creating a smooth, sweet base free of lumps.
  3. Adding the Aromatics: Sprinkle in the cardamom powder and stir gently. Slowly add rose water or rose essence, starting with a small amount and adjusting to taste to achieve the perfect floral balance.
  4. Infusing Flavor and Color: If using, soak saffron strands in a tablespoon of warm water or plant milk beforehand. Add the saffron infusion now to enrich the basundi’s color and aroma.
  5. Incorporating Texture: Toss in chopped almonds and pistachios for a delightful crunch. If using chia or sabja seeds, fold them into the warm mixture to hydrate properly.
  6. Cooling and Setting: Remove the pan from heat and allow the Vegan Rose Basundi to cool to room temperature. Refrigerate for at least 2 hours before serving to let the flavors set and chill the dessert.

Notes

  • Choose full-fat coconut milk to achieve the best creamy texture; avoid low-fat options.
  • Add rose essence gradually since it has a potent flavor and can overpower the dessert.
  • Use freshly ground cardamom powder for a richer aroma and taste.
  • Simmer the coconut milk gently to prevent separation and maintain smoothness.
  • Lightly toast nuts beforehand to enhance their flavor and crunch.
  • Store leftover basundi in an airtight container in the refrigerator for up to 3 days.
  • Reheat chilled basundi gently over low heat, stirring continuously without boiling to restore creaminess.
  • Variations include substituting coconut milk with almond or cashew milk and using maple syrup or agave nectar instead of sugar.
  • For nut allergies, replace nuts with toasted coconut flakes or seeds like pumpkin or sunflower.

Nutrition

Keywords: vegan dessert, rose basundi, coconut milk dessert, dairy free, Indian sweets, cardamom, rose water, basundi recipe

Find it online: https://gourmetglazing.com/vegan-rose-basundi-with-coconut-milk/