Balaleet (Sweet Vermicelli) with Saffron and Cardamom - Dairy & Egg Free

Ingredients

• 8 oz 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

Instructions

1. 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.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tbsp Vegan Butter and let it melt.
3. 3Add the 8 oz 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.
4. 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.
5. 5Bring the mixture to a gentle simmer over medium heat (around 190°F / 88°C). Once simmering, reduce the heat to low (200°F / 95°C).
6. 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.
7. 7Remove the pot from the heat. Stir in the 1 tsp Rose Water. Discard the cardamom pods before serving.
8. 8Serve the Balaleet warm.

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