Dairy-Free Emirati Balaleet (Sweet Vermicelli)

Ingredients

• 1 cup Vermicelli Noodles (broken into small pieces)
• 2 cups Almond Milk (unsweetened)
• 0.25 cup Sugar
• 0.25 teaspoon Saffron Threads
• 0.5 teaspoon Cardamom Powder
• 1 teaspoon Rose Water
• 2 tablespoons Ghee Substitute (dairy-free)
• 2 tablespoons Pistachios (chopped, for garnish)

Instructions

1. 1Place a medium saucepan on your stove. Add the 2 tablespoons of ghee substitute to the saucepan and melt it over medium heat, which is typically between 300-325°F (150-163°C). Once the ghee substitute is melted, add the 1 cup of vermicelli noodles (broken into small pieces) and sauté them, stirring constantly, for 2 to 3 minutes until they turn lightly golden brown and smell slightly toasted.
2. 2Carefully pour in the 2 cups of unsweetened almond milk. Then, add the 0.25 cup of sugar, the 0.25 teaspoon of saffron threads, and the 0.5 teaspoon of cardamom powder to the saucepan.
3. 3Increase the heat to medium-high to bring the mixture to a gentle simmer, then immediately reduce the heat to low (approximately 200-225°F or 93-107°C). Cook for 15 to 20 minutes, stirring occasionally, until the vermicelli noodles are tender and most of the liquid has been absorbed, leaving a creamy consistency.
4. 4Remove the saucepan from the heat. Stir in the 1 teaspoon of rose water until it is well combined.
5. 5Divide the warm balaleet evenly among four serving bowls. Garnish each serving with the 2 tablespoons of chopped pistachios and serve immediately.

Substitutions

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