Cook sugar with 1 cup water in a non stick pan to make syrup. Add saffron strands and mix. Heat oil in a in a kadai.
Deep-fry bread roundels till golden brown. Drain on absorbent paper.Dip the bread slices in the saffron flavored sugar syrup till they soften.
Add rose water to the bread slices in the pan. Spread the jamun jam in the centre of a serving plate. Place 2 slices of bread and spread jam over it.
Repeat it with one more slice. Spread rabdi on the uppermost layer of bread, garnish with some more jam, jamun slices and pistachios and serve.