Balaleet (Gluten-Free)

Ingredients

• about 225 g Gluten-free vermicelli noodles
• 0.5 cup Sugar
• 1 tsp Cardamom powder
• 0.25 tsp Saffron threads
• 1 tbsp Rose water
• 2 tbsp Butter or ghee
• 4 large Eggs (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large pot (e.g., 6-quart / 5700 ml) with water and bring it to a rolling boil over high heat (approximately 100°C / 100°C). Carefully add the about 225 g Gluten-free vermicelli noodles to the boiling water. Cook for 8-10 minutes, or until the vermicelli is tender but still firm to the bite (al dente). Carefully pour the cooked vermicelli into a colander to drain all the water, then set it aside.
2. 2In a large heavy-bottomed pot (e.g., 4-quart / 3800 ml) or a 30.48 cm (30 cm) skillet, melt the 2 tbsp Butter or ghee over medium heat (approximately 148.9°C / 150°C).
3. 3Add the 0.5 cup Sugar and 1 tsp Cardamom powder to the melted butter or ghee. Stir continuously with a spoon for 2-3 minutes, until the sugar completely dissolves and the mixture is smooth and slightly bubbly.
4. 4Add the drained about 225 g gluten-free vermicelli and 0.25 tsp Saffron threads to the pot. Gently toss and stir with tongs or a spoon for 3-5 minutes, ensuring the vermicelli is evenly coated with the sweet mixture and the saffron threads are distributed.
5. 5Remove the pot from the heat. Stir in the 1 tbsp Rose water until it is fully incorporated into the vermicelli.
6. 6If you are using the 4 large Eggs, heat a separate small skillet (e.g., 20.32 cm / 20 cm) over medium heat (approximately 148.9°C / 150°C). Crack the eggs into the hot skillet and fry them for 2-4 minutes per side, or until the whites are set and the yolks are cooked to your desired consistency.
7. 7Serve the balaleet warm in individual bowls, topped with the fried eggs if desired.

Substitutions

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