Description
A cozy and creamy vegan rose basundi dessert that brings warmth and joy to your moments.
Ingredients
Scale
- 1 tsp vegan ghee (or your favorite plant-based butter)
- 2 tbsp cashews
- 2 tbsp almonds
- 2 tbsp slivered pistachios
- 13.5 fl. oz canned coconut milk
- 2 cups vegan creamer (or any non-dairy milk of your choice)
- 1 tsp saffron
- ½ cup sugar (or adjust to your taste)
- 2 tbsp rose syrup
- ½ tbsp rose water
- ¼ tsp cardamom powder
- ⅛ tsp ground nutmeg
- 1 tbsp edible rose petals (for garnish)
Instructions
- Prepare the nuts by chopping them into small pieces, then heat the vegan ghee in a pan and fry them for about 30 seconds until golden and fragrant.
- Pour in the coconut milk and vegan creamer, whisking to create a smooth base, and heat until it gently boils, about 15 minutes.
- Add the sugar and continue stirring for another 5 minutes until the mixture thickens.
- Return the roasted nuts to the pan, cook for an extra 10 minutes on low heat, and stir in the rose water, cardamom, and nutmeg.
- Serve warm or chilled, garnished with reserved nuts, drizzled rose syrup, and edible rose petals.
Notes
Feel free to replace ghee with coconut oil and adjust sugar levels to taste. This dessert can be made a day ahead for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 20g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, rose basundi, Indian sweets, plant-based, creamy dessert