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Creamy Vegan Rose Basundi with Nuts and Cardamom

A rich and fragrant dairy-free Indian dessert made with coconut milk, cashews, rose water, and cardamom, topped with crunchy nuts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Basundi Base
  • 1.5 cups full-fat coconut milk
  • 1 cup unsweetened almond milk
  • 0.5 cup raw cashews soaked 2 hours
  • 0.25 cup maple syrup
  • 1 tbsp rose water
  • 0.5 tsp ground cardamom
  • 1 pinch saffron strands optional
  • 1 tsp cornstarch optional
  • 2 tbsp water for slurry if using cornstarch
Garnish
  • 2 tbsp sliced almonds
  • 2 tbsp chopped pistachios
  • 1 tbsp dried edible rose petals

Equipment

  • Saucepan
  • High-speed blender
  • Mixing bowls
  • Spatula

Method
 

  1. Soak cashews for at least 2 hours, then drain.
  2. Blend cashews with coconut milk and almond milk until smooth.
  3. Pour into saucepan and simmer on medium-low heat, stirring frequently.
  4. Cook 12–15 minutes until slightly thickened.
  5. Add cornstarch slurry if using and cook 2–3 more minutes.
  6. Stir in maple syrup, rose water, cardamom, and saffron.
  7. Cool slightly, then refrigerate at least 1 hour.
  8. Garnish with nuts and rose petals before serving.

Notes

Chill thoroughly before serving for best texture and flavor.