Cut the dark and hard corners of white bread slices and cut the slices into half diagonally.
Heat ghee in a frying pan. Fry 3-4 pieces of bread at a time until they are crispy and brown in colour.
Drain on a plate and set aside.
Add granulated sugar, water, and ground cardamom in a saucepan.
Heat until sugar is dissolved and the mixture comes to a boil. Once the mixture boils, reduce the heat to low and cook for 5-6 minutes.
Dip the fried bread slices in the hot syrup and let them soak the syrup for 4-5 seconds.
Take them out on the serving plate using a tong.
Top with Thandai rabdi, garnish with almond and pistachio slivers and dried rose petals, and serve immediately.