Balaleet

It is an extremely pleasing salty and sweet meal. 

This is originated from United Arab Emirates. It is also traditionally eaten on the Eid holiday.

This dish is prepared with sweet vermicelli which is fried until golden brown in color.

It’s a yummy dish of the Emirati cuisine and I have seasoned with fried eggs.

Ingredients

Whole wheat capellini pasta (or) Vermicelli – (200g pack) – 1

Sugar – ¼ cup

Saffron – 2 pinch

Milk – 2 tsp

Unsalted Butter – 5 tsp

Cardamom Powder – 1 tsp

Cinnamon Powder – 1 tsp

Turmeric Powder – ½ tsp

Curry Powder/Garam Masala – ½ tsp

Chilli Coriander Powder – 1 tsp

Black Pepper Powder – ½ tsp

Rose water – 1 tsp

Bay Leaves – 2

Salt to taste

Chopped Cilantro – few

(For Fried Eggs)

Eggs – 2

Pepper Powder – 2 tsp

Rose water + Milk + Saffron – 2 tsp

Salt to taste

Method

In a small bowl, add milk and saffron then mix well and then let it for about 10 min.

In a vessel, bring water to boil then add pasta. It should be half cooked.

Drain the excess water and transfer into separate bowl.

Add sugar and mix well until it dissolved completely in it.

In a pan, heat 3 tsp of butter then add cardamom powder, cinnamon powder, garam masala, pepper powder, turmeric powder, salt, bay leaves and saute it for few min.

Add pasta, and toss to coat evenly with spiced butter. Spread out into an even layer.

Sprinkle saffron milk mixture, rose water, and cook without stirring, until toasted for about 10 to 15 min on a low flame.

Again toast the opposite side of paste without burning for 5 to 10 min.

(For Fried Eggs)

In an another pan, melt the salted butter, add the mixture of milk, rose water and saffron, pepper powder and saute it for few sec.

Then add beaten eggs and mix it well. Then let it be cooked completely. Then switch off the flame. Transfer it into cutting board.

Then make it as thin sliced pieces and spread it over the cooked pasta.

Finally garnish with chopped cilantro and serve hot!