Prepare sugar syrup by combining all the ingredients in a sauce pan. Allow to cook on high heat until thick and sticky. Take a drop in between your finger and see if it sticks and leaves a straight string of sugar. Allow to cool.
In a heavy bottom pan, take milk and yoghurt and allow to boil on medium heat. Let it curdle and allow the water to turn greenish. Rinse under running cold water through a fine sieve. Press gently to remove excess liquid. The cheese is ready.
In a sauce pan, take cheese, cream and dry milk powder. Cook until the mixture thickens. Avoid stirring too much.
Remove sides from the bread slices and cut diagonally to get two triangles or four small squares (if using big slices) from each.
Heat 1 cup oil in a frying pan. Fry the bread pieces on medium heat until fully crisp and golden brown.
Allow to cool on paper towel.
Dip each bread piece in the cold sugar syrup. Then place 2 Tbsp cold cream mixture on it.
Sprinkle with 1 Tbsp chopped pistachios and decorate with edible silver leaves and rose petals.