If you prefer a smooth texture, use nut powder instead of chopped or whole nuts, especially for kids or fussy eaters who don’t like chunky bits. To enhance the authentic flavor, you can also add raisins, fresh chironji (chiroli), or dried fruits for extra richness. The cooking time depends on the type of vessel used and the heat level, so adjust accordingly to achieve the perfect creamy consistency.
For this Vegan Rose Basundi, I’ve used fine white sugar, which blends easily and maintains the dessert’s light pink hue. Rose syrup also adds natural sweetness while enhancing the floral flavor. Vegan sweetened condensed milk is another great option—it not only sweetens but also helps thicken the coconut milk faster, reducing cooking time. If you prefer a more natural sweetener, jaggery or brown sugar can be used, but keep in mind that it will alter the color, making the Basundi darker instead of light pink.
You can prepare Basundi a day in advance, refrigerate it overnight, and serve it chilled the next day. It stays fresh in the fridge for 3-4 days but will thicken as it cools—just add some warm coconut milk to loosen the consistency before serving.
Basundi also freezes well for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. When ready to serve, thaw overnight in the fridge and reheat in the microwave if needed.
Leftover Basundi can be creatively repurposed! Use it to make Basundi Ice Cream, similar to Carrot Halwa Ice Cream. Turn it into kheer by adding cooked rice or quick vermicelli. For a fusion twist, use it to soak cake layers for a Ras Malai Cake. You can even make overnight oats by soaking oats in leftover Basundi, similar to my Teff Kheer Porridge recipe.
Basundi dessert has many delicious flavor variations! Mango Basundi is made by adding mango pulp, similar to Mango Firni. For a refreshing twist, blend in paan paste and gulkand to create Paan Basundi. Thandai Basundi is infused with Thandai masala, making it perfect for festive occasions.
For a creamy twist, custard powder—often used in Fruit Custard—can be added for a unique texture. Fruit Basundi can be made by mixing in sitaphal (custard apple), figs (anjeer), apples, oranges, strawberries, or pineapple. If you prefer a classic version, you can make plain Basundi without any added flavors.
Other regional variations include Dudhi Basundi, made with bottle gourd, and Kesar Basundi, flavored with saffron. Angoor Basundi is a rich version where mini rasgullas are added, making it even more indulgent!
To achieve a rich and creamy texture, you can add paneer, khoya (mawa), milk powder, ricotta cheese, or custard powder. If you’re making vegan Basundi, use almond powder or oats condensed milk as thickening agents. These ingredients enhance the thickened milk consistency while maintaining the authentic flavor of this delicious dessert.
If you’re not vegan, you can make traditional Basundi using whole milk (full-fat) or evaporated milk. For a richer texture, mix in heavy cream, khoya (mawa), or milk powder while simmering. To naturally thicken the Basundi, replace sugar with regular condensed milk or Milkmaid. Finish it off with a touch of ghee for added richness and flavor.
Lightly grease the inner pot of the Instant Pot with ghee, covering the bottom and halfway up the sides to prevent the milk from sticking. Set the Instant Pot to Sauté mode and pour in 4 cans of evaporated milk, half can of sweetened condensed milk, half a teaspoon ofcardamom powder, and a few strands of saffron. Stir well and bring the mixture to a rolling boil, stirring constantly to prevent any milk from sticking.
Cooking Options:
Option A: Continue cooking on Sauté mode for 20-25 minutes, stirring occasionally until the Basundi reaches the desired consistency.
Option B: Switch to Slow Cook mode for 2 hours. After this time, check the thickness—if needed, continue on Slow Cook mode or switch to Sauté mode to finish reducing.
Once done, stir in chopped nuts and serve warm or chilled. Enjoy this rich and creamy dessert!