Tony Singh served up a delicious jalebi with pistachio ice cream dessert on Saturday Kitchen.

The ingridents for the jalebi are: 100g white urid dal, rinsed, 125g plain flour, 1/3 tsp baking powder, 2 pinches saffron, 500g caster sugar, large pinch ground green cardamom, oil, for deep-frying and 2 tbsp golden syrup, to serve (optional).