Heat sufficient oil in a non stick kadai. Cut the bread slices into rounds, slide them into hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Heat saffron sugar syrup on low heat and dip the bread slices in it for 1 minute. Take them out of the syrup and arrange them on a serving plate and keep aside. In the remaining saffron sugar syrup, add cashewnuts and pistachios and stir for a couple of minutes.
Peel the pear and apple and cut into small cubes. Add to the pan and toss lightly. Peel elaichi bananas, cut into small roundels, add to the pan and mix well. Add rooh afza and cook for a minute.
Add green cardamom powder and mix. Apply jam on the bread slices and spread the fruit mixture over it. Garnish with cream and the remaining pistachios and serve.