Prep 20 m
Cook 30m
Serves
2-4
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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

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Ingredient Substitution Guide

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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