In a pot, add the sugar and the water. Get your cardamom pods and break them open slightly, so that the seeds are exposed. Add these into the pot, along with the saffron.

Give this all a stir, then place onto medium heat. Let this come to a boil, then leave it to boil for 1-2 minutes. You just want it to thicken slightly.

Take this off the heat and mix in the rose water. Cover and leave aside.

In a bowl, add all the ingredients for the batter. Mix until you get a smooth batter.

Pour this into a squeeze bottle or a piping bag.

You want to fry your jalebi in oil or ghee that is around 180c/350f.

To fry, squeeze the batter into the oil in circular motions. I find it easier to just fry 2 or 3 at a time. We want mini jalebi for these cupcakes, so do small swirls.

Fry them until crispy, they don't need long, you don't want them to turn brown. They only need around 30-60 seconds on each side.

As soon as they come out of the oil, put them into your warm syrup. Your syrup should be warm, not hot. If it has cooled down too much, heat it up slightly.

Let them soak in the syrup for 30 seconds, then take them out. Repeat this until you have fried and soaked all of your jalebi.

Start by pre-heating your oven to 180c/350f. Also add your cupcake cases into your cupcake tin.

In a large bowl, add the softened butter, oil, both sugars, cardamom powder and vanilla extract. Beat these together on high speed for 5 minutes. If you are doing this by hand just aggressively whisk for as long as you can.

Add 2 of the eggs, whisk these in, then whisk in the remaining 2 eggs.

Now add the flour and milk, whisk just until you get a smooth batter.

Fill your cupcake cases with this batter, you want them to be around ¾ of the way full.

Bake at 180c/350f for around 25-30 minutes, or until a toothpick inserted into the centre of them comes out clean. Once baked leave to cool completely.

In a large bowl, add all the ingredients for the whipped cream. Whip this until you get firm peaks.

Leave this in your fridge until you are ready to use it.

Once your cupcakes have cooled completely, you can decorate them.

You can decorate them however you want, I just added the whipped cream into a piping bag fitted with a large star tip, then piped swirls on top of the cupcakes. Then I sprinkled some chopped pistachios on top and added a jalebi on top of each one.

Once decorated, you can enjoy!