Trim the crusts from 8 white bread slices. Flatten each slice thinly with a rolling pin.

Combine 1/4 cup desiccated coconut, 1 1/2 tablespoons sweetened condensed milk, and 2 tablespoons mixed dry fruits in a mixing bowl. Stir until the filling holds together.

Place about 1 teaspoon of coconut filling along one edge of each flattened bread slice. Roll each slice tightly into a cylinder.

Add 1/4 cup granulated sugar and 1/4 cup water to a saucepan. Heat over medium heat until the sugar dissolves.

Add a pinch of saffron strands to the syrup. Simmer until lightly sticky, about 3 to 4 minutes.

Heat ghee in a frying pan over medium heat. Fry the bread rolls in batches until all sides are golden and crisp, about 2 to 3 minutes per batch.

Transfer the fried rolls onto paper towels. Let excess ghee drain for 1 minute.

Dip each warm fried roll into the saffron sugar syrup. Turn once to coat all sides, then transfer to a serving plate.

Drizzle the rolls with the remaining sweetened condensed milk. Garnish with mixed dry fruits and dried rose petals before serving.