Trim the crusts from the white bread slices and cut each slice into four triangles or squares.
2
Heat 200g ghee in a heavy-bottomed pan over medium heat. Deep-fry the white bread slices in batches until golden brown and crisp. Remove with a slotted spoon and drain excess ghee on absorbent paper.
3
In a separate saucepan, combine 300g granulated sugar and 250g water. Bring to a boil, stirring until the granulated sugar dissolves completely, to form a single-string consistency sugar syrup. Keep the sugar syrup warm.
