Traditional Jalebi meets the Ice Cream and they lived happily ever after! 🙂
1Store bought fruit cake or pound cake
2Store bought jalebi or use my recipe to make it fresh at home
3Vanilla Ice Cream (melted) – I added saffron strands for flavor, optional
4For garnish – crushed pistachios
You will also need a non-stick mini spring foam pan
1Clean and dry the spring foam pan with a kitchen towel. Press the fruit cake or pound cake with your hand to create a layer.
2Arrange the jalebi around the rim of the pan to create a beautiful pattern
3Pour the melted vanilla ice cream mixed with saffron strands on top of the layer and freeze them for 3-4 hours or overnight.
4Remove from the freeze 10 minutes prior to serving. Garnish with crushed pistachios.
5Using a butter knife or spatula, gently release the cake from the base. Please work carefully. You can dip the knife or spatula in hot water to make the process easy. Slice them into
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