Balaleet (Egg-Free)

Ingredients

• 8 oz Vermicelli Noodles
• 1/2 cup Sugar
• 1 tsp Ground Cardamom
• 1/4 tsp Saffron Threads
• 1 tbsp Rose Water
• 2 tbsp Unsalted Butter
• 2 cups Water
• 1 tbsp Cornstarch

Instructions

1. 1Measure 2 tablespoons of the 2 cups of water into a small bowl. Add the 1 tbsp of cornstarch to this water and whisk until the mixture is smooth and no lumps remain, creating a slurry. Set this slurry aside.
2. 2In a large heavy-bottomed pot, add the remaining 1 cup and 14 tablespoons of water (which is 1 7/8 cups) and bring it to a rolling boil over high heat, approximately 212°F (100°C), for 5-7 minutes. Add the 8 oz of vermicelli noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender when bitten. Drain the noodles well in a colander.
3. 3Return the same large heavy-bottomed pot to the stove and melt the 2 tbsp of unsalted butter over medium heat, approximately 250°F (121°C), for 1-2 minutes, until fully liquid.
4. 4Add the drained 8 oz of vermicelli noodles, the 1/2 cup of sugar, the 1 tsp of ground cardamom, and the 1/4 tsp of saffron threads to the pot with the melted butter. Stir all ingredients together with a spoon until the noodles are evenly coated with the sugar and spices.
5. 5Pour the prepared cornstarch slurry into the pot with the vermicelli mixture. Stir the mixture constantly over medium heat, approximately 250°F (121°C), for 5-7 minutes, until the sugar has dissolved, the mixture becomes glossy, and the noodles are well-coated and slightly thickened.
6. 6Remove the pot from the heat and stir in the 1 tbsp of rose water until it is fully combined with the noodles. Serve the Balaleet warm.

Substitutions

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