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Vegan Rose Basundi with Coconut Milk

Vegan Rose Basundi with Coconut Milk
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Vegan Rose Basundi with Coconut Milk is a rich, dairy-free Indian dessert combining creamy full-fat coconut milk, fragrant rose essence, cardamom, and natural sweeteners like raw sugar or jaggery. This traditional treat is elevated with floral aromas and garnished with crunchy nuts, making it perfect for festive occasions or any special indulgence without any dairy.

Ingredients

Scale

Base Ingredients

  • 2 cans (13.5 oz each) full-fat canned coconut milk
  • 1/2 cup raw sugar or jaggery (adjust sweetness to taste)
  • 1/2 teaspoon cardamom powder
  • 6–8 strands of saffron (optional)
  • 1 teaspoon rose water or rose essence

Garnishes

  • 2 tablespoons chopped nuts (almonds, pistachios, or cashews)

Instructions

  1. Prepare the Coconut Milk Base: Gently heat full-fat coconut milk in a heavy-bottomed pan over medium-low heat. Stir occasionally to prevent sticking and let it reduce slowly until it thickens slightly, about 20-25 minutes. This process intensifies the creamy texture essential for authentic basundi.
  2. Sweeten with Natural Sugars: Add raw sugar or jaggery to the reduced coconut milk. Stir continuously until the sweetener dissolves fully, ensuring even sweetness throughout without any grit.
  3. Infuse with Aromatics: Sprinkle in ground cardamom powder and saffron strands (if using). These spices add warm undertones and a golden hue, enhancing the flavor and appearance.
  4. Add the Signature Rose Flavor: Once the mixture is thickened to your liking, remove from heat and carefully stir in rose water or rose essence. Start with a small amount and adjust according to taste for a delicate floral aroma.
  5. Garnish and Chill: Transfer the basundi to serving bowls or individual glasses. Garnish with chopped nuts for crunch and an attractive finish. Allow to cool to room temperature, then refrigerate for a couple of hours before serving chilled.

Notes

  • Use full-fat coconut milk for the creamiest texture and authentic taste.
  • Simmer gently on low heat to avoid burning and achieve rich thickness.
  • Natural sweeteners like jaggery add more depth of flavor than refined sugar.
  • Add rose water only at the end to preserve its delicate aroma.
  • Lightly toast nuts before garnishing to enhance flavor without overpowering the dessert.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on low heat, stirring frequently; avoid boiling to prevent coconut milk separation.
  • Freezing is possible but may alter texture; thaw in refrigerator overnight and stir before serving.

Nutrition

Keywords: Vegan Rose Basundi, Coconut Milk Dessert, Dairy-Free Indian Dessert, Rose Essence Sweets, Vegan Indian Sweets

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