It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).

Stirring well prevents malai from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi.

Basundi is served chilled, often garnished with slices of almonds and pistachios.

[1] [2] [3] The addition of condensed milk gives a nice flavour and richness to basundi.

[5] The addition of condensed milk gives a nice flavour and wealth to basundi.