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a bowl of Vegan Rose Basundi with a spoon in it

Vegan Rose Basundi

Vegan Rose Basundi is a twist to the classic Indian dessert recipe! This simple, easy and delicious milk pudding can be served hot or cold. Ideal for festivals, holidays, parties, and general merriment. 
Course Dessert, Drinks
Cuisine gujarati, Indian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 people
Calories 266.24kcal


  • Wide mouth thick bottomed saucepan



  • Pour full-fat coconut milk into a wide mouth thick bottomed pan.
  • Then pour the vegan creamer. Mix and bring to a boil. Keep the flame on low to medium.
  • Keep stirring at regular intervals and scraping the sides of the pan to avoid scorching. The mixture should reduce in half.
  • Then add sugar. You can also add jaggery or cane/brown sugar.
  • Add rose powder and rose water to the pan.
  • Continue to cook on medium flame till the mixture thickens. This could take 20-25 minutes. Do not cover the pan at any point.
  • The final consistency should resemble a smoothie. Fry almonds and pistachios in oil and pour them over the Rose Basundi. You can serve this vegan Basundi hot or cold.


For rose flavor, you can also add rose syrup instead of rose milk powder. If doing so, adjust the quantity of sugar as it's already sweet. Also, there is no need to add food color.
Cardamom powder, nutmeg, and saffron can also be added to give it a more aromatic flavor. Skipping the sugar and adding vegan condensed milk will help reduce the cooking time as it will help thicken the milk quickly. 
You may use other non-dairy milk like almond, oat, or soy milk in place of coconut milk. 
If you like your milk pudding to be smooth, add nuts powder instead of whole nuts. Especially some kids/fussy eaters don't like pieces to chew on when drinking something. 
Remember, Basundi will continue to thicken as it cools. So do not cook it longer than required. If your not vegan, you can totally make it using whole milk and creamer. 
You can add some fruits like mangoes, pineapple, raspberries, and strawberries towards the end. It helps cut the sweetness with some tart in this flavored milk recipe. 
If your Basundi ends up being sweeter, just add some more milk, and if it's less sweet, you can always add more sugar. 
This vegan dessert can be made ahead of time and stored in the fridge for 4-5 days. You can also freeze it. When it's time to see, either serve it cold or heat and serve. 


Calories: 266.24kcal | Carbohydrates: 26.37g | Protein: 3.84g | Fat: 17.63g | Saturated Fat: 14.41g | Sodium: 53.16mg | Potassium: 281.19mg | Fiber: 0.32g | Sugar: 23.5g | Vitamin A: 309.16IU | Vitamin C: 6.42mg | Calcium: 124.73mg | Iron: 3.12mg