Basundi is a rich and delicious South Asian dessert especially popular during the festive season. It is sweet and moist with warming spices making it a perfect addition to your diet during the Fall season.
Traditionally, basundi is made by simmering whole milk for a long period of time until it has thickened and reduced. Warming spices and dried nuts are then added in to create a comforting dessert. As holidays like Navratri and Diwali approach, it is hard for someone with a dairy allergy, someone who’s watching their sugar intake, or someone who is vegan to enjoy the true spirit of the season without being able to have some mithai or Indian sweets.
There simply aren’t enough options.
This year, I’d like to experiment with some traditional recipes and make them vegan or refined sugar free, or both! This recipe is a quick version of the traditional dessert but both vegan and refined sugar free.
I love Indian sweets so much that sometimes I get carried away! I can now have this basundi without the guilt. It is made from cooling coconut milk but with the addition of warming spices. It is perfect in between seasons as it helps to pacify both Pitta and Vata.
I hope that you love this recipe just as much as I do! Please leave me a comment and let me know what you think. And stay tuned for more dessert recipes over the next couple of weeks.
Namaste.
| Prep Time | 5-20 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 1 cup vegan condensed milk recipe in Notes below
- 4 cups full fat coconut milk
- 1/2 tsp cardamom powder
- 2 tbsp raw cashews chopped
- 2 tbsp raw almonds chopped
- 2 tbsp raw pistachios chopped
- 2 tbsp unsweetened coconut grated
- 6-7 strands saffron
Ingredients
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|
- Add coconut milk and condensed milk to a thick bottomed pan. Heat on high until boiling, then reduce heat to a gentle boil. Stir frequently.
- Continue cooking for 25-28 minutes. The milk will be thickened to a creamy soup-like consistency.
- Add in cardamom, nutmeg, saffron, coconut, and chopped nuts. Stir for an additional 2 minutes.
- Pour into serving bowls, serve warm or chilled.
*Home-made Vegan Condensed Milk with no refined sugar: This can be made and stored in an airtight container for up to 1 week. Take 1 can of coconut milk (13.6 oz) and heat in a saucepan with 1/2 cup of coconut sugar. Bring mixture to a gentle boil, cooking for 20 minutes and stirring occasionally until mixture has thickened and reduced in half. It will look like a dark caramel color.