1. Chill milk cream, keep aside.
2. Grate 1/2 rind from lemon without allowing any white pith.
3. Keep rind aside, extract juice of lemon, strain, keep aside.
4. Soak crushed chinagrass in water.
5. Heat on low flame till fully dissolved and clear.
6. Keep warm, keep aside.
7. Clean, hull and halve strawberries.
8. Put in nonstick pan, heat on medium flame.
9. When juice of strawberries, oozes, add sugar.
10. Stir, cook till syrup is not watery.
11. Add lemon juice, stir, take off fire.
12. Add rind, chinagrass mixture, stir well.
13. Put in fridge till thickened but not set.
14. Stir again, chill till required.
15. Make hot crisp toasts of bread slices, in toaster.
16. Apply butter and spread some malai over it.
17. Apply a layer of strawberry mixture over it.
18. Serve immediately, while toast is hot and mixture is cold.

Making time: 20 minutes
Makes: 6 toasts
Shelflife: 1 day