Making rasmalai frosting

• Add all ingredients to a blender and grind it to a smooth paste. Set in the refrigerator for at least an hour.
  ½ cup paneer, 3 teaspoons icing sugar, 2 teaspoon soft butter, 10-15 kesar strands soaked in 2 tablespoons of warm milk
• Transfer the rasmalai frosting to the piping bag & push it down. Seal the open end of the piping bag by twisting it.
• Set aside the filled piping bag.

Frying or toasting bread

Toaster method

• Toast the bread slices to golden brown & crisp as per your toaster settings.
  6 slices of bread
• Cut each bread slice into 4 triangles & set aside.

Deep frying method

• Cut bread slices into 4 triangles.
• Heat ghee in a flat frying pan. Fry the bread triangles on medium heat.
  ¼ cup ghee
• When one side turns golden, flip and fry the other side. Flip once or twice to get even browning.
• Drain the bread triangles on paper towels and set aside. Repeat the same for the rest of the slices.

Making Sugar Syrup

• Mix sugar with water in a pan on medium heat.
  1 cup sugar, ¾ cup water
• When it boils, add saffron strands and keep on low heat. Cook till you get oil-like consistency of sugar syrup. Switch off the heat, add cardamom powder and stir.
  10 saffron strands, ¼ teaspoon cardamom powder

Dipping fried bread in sugar syrup

• While the sugar syrup is still hot, dip the fried bread triangles using tongs.
• Coat bread triangles evenly with sugar syrup.
• If syrup cools and crystallises, add about 1 to 2 teaspoons of water, reheat the syrup and use it.
• Arrange the sugar syrup soaked bread triangles on a plate.

Piping rasmalai frosting

• Pipe rasmalai frosting on each sugary bread triangle.
• Garnish with chopped almonds & pistas and serve immediately.
  5 almonds chopped fine, 5 pistas chopped fine