If you love rich, slow-simmered Indian sweets but prefer plant-based options, this Creamy Vegan Rose Basundi with Nuts and Cardamom is about to become your new favorite indulgence. Traditionally made by reducing full-fat milk over low heat until thick and creamy, basundi is a beloved Indian dessert often served during festivals and celebrations. This vegan basundi recipe captures all the silky richness and aromatic depth of the original—without a drop of dairy.

Infused with fragrant rose water, freshly ground cardamom, and topped with crunchy nuts, this dairy free Indian dessert delivers elegance in every spoonful. Whether you’re hosting a dinner party, celebrating Diwali, Eid, or simply craving a luxurious plant based festive dessert, this rose cardamom pudding is guaranteed to impress.

Let’s dive into everything you need to know to master this vegan Indian sweet at home.

What Is Basundi?

Basundi is a traditional Indian sweet made by gently simmering milk until it reduces and thickens naturally. It is typically flavored with cardamom and saffron and garnished with chopped nuts. The slow reduction process intensifies the milk’s natural sweetness and creates a luscious, creamy texture.

In this vegan basundi recipe, we recreate that same richness using a combination of full-fat coconut milk, almond milk, and soaked cashews. The result? A velvety, spoon-coating dessert that tastes indulgent yet completely plant-based.

Why You’ll Love This Vegan Basundi Recipe

Completely dairy-free and vegan
Rich, creamy, and naturally sweetened
Infused with floral rose and warm cardamom
Perfect for festive occasions
Make-ahead friendly
Gluten-free

Unlike traditional milk-based basundi that requires long hours of simmering, this version achieves thickness faster while preserving authentic flavor and texture.

Ingredients

1 ½ cups full-fat coconut milk
1 cup unsweetened almond milk
½ cup raw cashews, soaked for 2 hours
¼ cup maple syrup (or to taste)
1 tablespoon rose water
½ teaspoon freshly ground green cardamom
Pinch of saffron strands (optional)
2 tablespoons sliced almonds
2 tablespoons chopped pistachios
1 tablespoon dried edible rose petals
1 teaspoon cornstarch (optional, for extra thickness)
2 tablespoons water (for cornstarch slurry, if using)

Instructions

Soak the Cashews
Place raw cashews in warm water and soak for at least 2 hours. Drain thoroughly before blending.
Blend the Cream Base
In a high-speed blender, combine soaked cashews, coconut milk, and almond milk. Blend until completely smooth and creamy.
Simmer the Mixture
Pour the blended mixture into a heavy-bottomed saucepan. Cook on medium-low heat, stirring frequently to prevent sticking.
Reduce and Thicken
Allow the mixture to gently simmer for 12–15 minutes. It will gradually thicken as it reduces. Stir continuously for even consistency.
Optional Thickening Step
If you prefer a thicker basundi, mix cornstarch with water to create a slurry. Stir it into the simmering mixture and cook for 2–3 additional minutes.
Add Sweetener and Flavor
Stir in maple syrup, rose water, ground cardamom, and saffron strands. Mix well.
Cool Slightly
Remove from heat and allow the basundi to cool for 10–15 minutes. It will thicken further as it cools.
Chill
Transfer to serving bowls and refrigerate for at least 1 hour for best flavor and texture.
Garnish and Serve
Top with sliced almonds, pistachios, and dried rose petals before serving.

The Secret to Perfect Creamy Texture

The combination of soaked cashews and coconut milk is what makes this dairy free Indian dessert exceptionally rich. Cashews add body and creaminess without overpowering flavor, while coconut milk mimics the fat content of traditional full-fat milk.

Blending until ultra-smooth is essential. Any graininess will affect the final texture, so take your time during this step.

Flavor Profile: Rose and Cardamom Harmony

The delicate floral note of rose water pairs beautifully with warm green cardamom. This combination is classic in Indian sweets and gives this vegan Indian sweet its signature aroma.

A little rose water goes a long way—add gradually and taste as you go. Too much can overpower the dessert.

Tips for the Best Vegan Basundi

Use full-fat coconut milk for maximum richness.
Always stir while simmering to prevent scorching.
Chill before serving for optimal thickness.
Freshly grind cardamom pods for deeper flavor.
Toast nuts lightly before garnishing for enhanced crunch.

Variations to Try

1. Saffron Vegan Basundi

Increase saffron and omit rose water for a more traditional flavor profile.

2. Pistachio Basundi

Blend a handful of pistachios into the base for a subtle green hue and nutty flavor.

3. Date-Sweetened Version

Replace maple syrup with blended Medjool dates for a refined sugar-free alternative.

4. Almond Cream Version

Substitute cashews with blanched almonds for a lighter finish.

Serving Suggestions

This rose cardamom pudding is versatile and elegant. Serve it:

Chilled in small dessert glasses
Alongside warm puris for a traditional touch
As a topping over vegan gulab jamun
With fresh berries for a fusion twist
In layered dessert parfaits

For festive gatherings, garnish with edible silver leaf (varak) for an authentic celebratory presentation.

Cultural Context

Basundi originates from Western India, especially Gujarat and Maharashtra, and is commonly prepared during festivals like Diwali, Navratri, and Holi. It symbolizes celebration and hospitality. By adapting it into a plant based festive dessert, we preserve tradition while making it accessible for modern dietary preferences.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4 days. Stir before serving as natural separation may occur.

This dessert is not freezer-friendly due to texture changes upon thawing.

Frequently Asked Questions

Is vegan basundi as rich as traditional basundi?

Yes! The cashew-coconut base provides luxurious creaminess comparable to dairy milk reduction.

Can I make it nut-free?

You may substitute sunflower seeds for cashews, though flavor will differ slightly.

Is this gluten-free?

Absolutely. This vegan Indian sweet is naturally gluten-free.

Nutritional Highlights

While indulgent, this dessert offers plant-based fats, protein from nuts, and antioxidants from cardamom and saffron. Compared to traditional basundi, this dairy free Indian dessert contains no cholesterol and can be sweetened naturally.

Final Thoughts

This Creamy Vegan Rose Basundi with Nuts and Cardamom brings together tradition, elegance, and plant-based innovation in one stunning dessert. Whether you’re celebrating a festival or treating yourself after dinner, this vegan basundi recipe delivers indulgence without compromise.

Silky, fragrant, and beautifully garnished, it’s proof that classic Indian sweets can be both authentic and vegan-friendly.