Cut jalebis into half. Arrange them at the base of a greased pudding dish. Beat together sugar and eggs, then gradually add milk. Mix until well blended. Stir in cardamom seeds.
Pour the milk mixture over jalebis. Cover and place the pudding dish in a pan with enough water to come halfway up the sides of the jalebi dish. Bake in preheated (180°C) oven until the custard is set.
Remove cover and continue baking until a golden crust is formed on the surface of the pudding. Remove from the oven and serve warm.