Clean and dry the spring foam pan with a kitchen towel. Press the fruit cake or pound cake with your hand to create a layer.
Arrange the jalebi around the rim of the pan to create a beautiful pattern
Pour the melted vanilla ice cream mixed with saffron strands on top of the layer and freeze them for 3-4 hours or overnight.
Remove from the freeze 10 minutes prior to serving. Garnish with crushed pistachios.
Using 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 pretty pieces and warm it for less than 10 second just to soften the ice cream.