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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