BalaleetSweet Vermicelli with Egg
Balaleet pairs lightly sweet vermicelli scented with saffron, cardamom, and rose water with a thin egg omelette. Versions vary in sweetness and in how the egg is arranged for serving.
Prep
15m
Cook
20m
Serves
4
Regional versions
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Noodles
- 220gVermicelli Noodles
- 25mlGhee
- 60gWhite Sugar
- 3gCardamom Powder
Saffron
- 1gSaffron Threads (steeped)
Noodles
- 10mlRose Water
Saffron
- 30mlWater (hot)
Noodles
- 270mlWater
Omelette
- 4pcsEgg (beaten)
- 2gSalt
- 15mlGhee
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the saffron threads in the hot water until the color blooms.
- 02
Heat the ghee in a pan over medium heat, add the vermicelli noodles, and stir until lightly toasted.
- 03
Pour in the water and cook until the vermicelli noodles are tender. Stir in the white sugar, cardamom powder, rose water, and saffron infusion, then cook until glossy and lightly syrupy.
- 04
Beat the eggs with the salt. Heat the ghee in a skillet over medium heat and cook the eggs into a thin omelette with no liquid eggs remaining.
- 05
Fold or cut the omelette and lay it over the sweet vermicelli noodles before serving.
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