Emirati sweet Balaleet
Vermicelli cooked in ghee, saffron and cardamom with a hint of rosewater
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 2-4 |
Ingredients
200gm vermicelli
3 tbsp sugar
4 gm cardamoms
1 tsp rosewater
Saffron, a pinch
1 tsp pure ghee
1 tsp oil
3 eggs
1l water
METHOD
1. Boil water
2. Add ghee in a pot on heat, and add balaleet (vermicelli), sauté until half the vermicelli turns golden
3. Add hot water on top of the balaleet, boil until cooked and strain
4. Place balaleet in the pot. Add sugar, cardamom, saffron and rose water then mix.
5. Take a non-stick pan and cook eggs until well done, place on top of balaleet, serve hot.
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