Preheat oven to 350°F degrees, spray the bundt pan or muffin tin with a non stick cooking spray.

Mix cake mix according to instructions on package in a bowl, until you have smooth lump free batter. Cut the jalebis in bite size pieces and add them into the batter.

Place a spoonful of batter on the bottom of your muffin or bundt cake pan, next place a jalebi on top and fill with 3/4 of the cake batter and place in the oven for 8-12 mins. Insert a tooth pick to see if cupcakes are baked through out, if tooth pick comes out clean, cakes are good, if toothpick comes out with a little bit of batter place back in the oven couple extra mins.

In a large nonstick sauce pan heat the milk, stir occasionally and bring to a boil. Once a layer of cream is formed over the milk, stick it to sides of sauce pan. Bring the milk to boil again and repeat the step of sticking the formed milk to the sides of the saucepan. Repeat this 4-5 times until the milk starts to thicken.

Next add the sugar, cardamom powder and saffron also scrape off the collected cream from sides and give a good stir. Transfer to a bowl and garnish with chopped dry nuts.

Place the bundt cakes on a plate and drizzle with warm rabri on top, serve immediately. Enjoy!