Gluten-Free Emirati Balaleet (Sweet Vermicelli)

Instructions

1. 1Bring 6 to 8 cups of water to a rolling boil in a large pot over high heat. Carefully add the about 225 g Rice Vermicelli to the boiling water and cook for 3 to 5 minutes, stirring occasionally, until the vermicelli is tender but still firm to the bite. Drain the cooked vermicelli thoroughly using a colander and set it aside.
2. 2In a large heavy-bottomed pot, melt the 2 tablespoons Ghee over medium heat, about 150°C. Add the drained about 225 g Rice Vermicelli, 1/2 cup Sugar, 1/2 teaspoon Cardamom Powder, and 1/4 teaspoon Saffron Threads to the pot. Stir everything together well to coat the vermicelli evenly.
3. 3Continue to cook the vermicelli mixture over medium heat, stirring frequently, for 5 to 7 minutes. The sugar will dissolve and coat the vermicelli, the spices will become fragrant, and the vermicelli will start to look glossy.
4. 4Remove the pot from the heat. Stir in the 1 tablespoon Rosewater until it is fully incorporated into the vermicelli mixture.
5. 5In a separate small non-stick skillet, place the skillet over medium heat, about 150°C. Crack the 2 Eggs directly into the hot pan and fry them sunny-side up for 2 to 3 minutes, until the whites are fully set and opaque, and the yolks are still runny.
6. 6Serve the sweet vermicelli warm, with one fried egg placed on top of each serving.

Substitutions

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