2. Melt ghee in a 12" skillet over medium-high. Working in batches, cook toast, flipping once, until crisp, 2–3 minutes; transfer to a plate. Wipe skillet clean; add remaining sugar and 1 cup water, and boil. Cook until sugar is dissolved, 2–3 minutes; let cool. Return milk mixture to a simmer. Working in batches, dip toast in syrup; transfer to milk mixture. Cook until toast is softened, 4–6 minutes. Transfer toast to a serving platter; spoon remaining milk mixture over the top; garnish with almonds, and silver leaf if you like.