Balaleet (Sweet Vermicelli) with Saffron and Cardamom - Dairy & Egg Free
A sweet and aromatic Emirati breakfast or snack made with vermicelli noodles, saffron, cardamom, and a dairy-free milk alternative.
Ingredients
- about 225 g Vermicelli Noodles
- 3 cups Dairy-Free Milk (Almond or Oat)
- 1/2 cup Sugar
- 1/4 tsp Saffron Threads
- 4 pods Cardamom Pods
- 1 tsp Rose Water
- 2 tbsp Vegan Butter
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a small bowl, crush the 1/4 tsp Saffron Threads and add 2 tablespoons of warm water. Let it soak while you prepare the other ingredients.
- 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tbsp Vegan Butter and let it melt.
- 3Add the about 225 g Vermicelli Noodles to the melted vegan butter. Stir constantly for 3-5 minutes, until the noodles turn a golden brown color. This toasting step is important for flavor.
- 4Carefully pour in the 3 cups Dairy-Free Milk. Add the 1/2 cup Sugar, the soaked saffron threads with their water, and the 4 Cardamom Pods. Stir everything together.
- 5Bring the mixture to a gentle simmer over medium heat (around 87.78°C / 88°C). Once simmering, reduce the heat to low (93.33°C / 95°C).
- 6Cover the pot and let it cook for 8-10 minutes. Stir occasionally to prevent sticking. The noodles are done when they are tender and have absorbed most of the liquid, which should have thickened into a creamy consistency.
- 7Remove the pot from the heat. Stir in the 1 tsp Rose Water. Discard the cardamom pods before serving.
- 8Serve the Balaleet warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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