Step-by-Step Instructions

1. 1.Prepare Mango Malai Mixture

   Add 1 cup ripe mango pieces, 100g paneer (broken into small pieces), 1/4 cup sugar, 1 broken green elaichi, 1/4 cup milk powder, and 1/3 cup milk to a blender jar. Blend until a smooth, creamy mixture is formed.

2. 2.Cook Mango Malai

   Heat 1 teaspoon ghee in a pan. Add the blended mango mixture and a few kesar strands. Stir continuously and cook on medium heat until the mixture thickens and starts to leave the sides of the pan. This should take about 5-7 minutes. Turn off the heat and let it cool down completely.

3. 3.Prepare Bread for Toast

   Take white bread slices. Carefully trim off the brown crusts from all four sides. Cut each bread slice into desired rectangular pieces. The video shows cutting each slice into two rectangles.

4. 4.Fry Bread

   Heat oil (or ghee) in a pan until it's hot. Add the bread pieces in batches, ensuring not to overcrowd the pan. Fry until they turn crispy and golden brown on both sides. Remove from oil and place on a wire rack or paper towel to drain any excess oil. Let them cool slightly.

5. 5.Assemble Malai Toasts

   Once the fried bread pieces and mango malai mixture have cooled, take one fried bread piece. Spread a generous amount of the mango malai mixture evenly over one side. Take another fried bread piece and place it on top, creating a sandwich. Gently press them together. Repeat this process for all bread pieces.

6. 6.Prepare Sugar Syrup

   In a separate pan, add 1/2 cup sugar, 1/2 cup water, 1 green elaichi, and a few kesar strands. Bring the mixture to a boil on medium flame, stirring continuously until the sugar dissolves completely. Let it simmer for about 1 minute. The syrup should be warm, not boiling hot, when used for dipping.

7. 7.Dip Toasts in Syrup

   Gently dip the assembled mango malai toasts into the warm sugar syrup. Ensure both sides are coated by flipping them. Keep them in the syrup for only a few seconds to allow them to absorb the sweetness without becoming soggy.

8. 8.Serve and Garnish

   Remove the soaked toasts from the syrup and arrange them on a serving plate. Garnish generously with chopped nuts (almonds and pistachios) and a few more kesar strands. Serve immediately for a crispy texture or chill for a refreshing dessert.