Prepare one thread chashni with sugar and flavour it with cardamum, kesar and rose essence
Trim off sides from slices of bread and cut into triangles. Deep fry to a dark golden colour. Put into the chashni and remove almost immediately. Keep aside.
Whip up some double cream. When the slices are cold, arrange them on a flat dish. Spread the cream on top of each slice. Garnish with thinly sliced almonds, pista, kaju, chironji and kishmish. Serve at room temperature, Silver warq may be used to decorate.
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