(Balalit, Saweeya or Seviyan) Sweet Vermicelli Breakfast |
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Prep Time: 10 Minutes Cook Time: 33 Minutes |
Ready In: 43 Minutes Servings: 4 |
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A gluten-free tasty sweet breakfast or dessert made especially during the month of Ramadan in the Arabian Gulf - Kuwait, UAE, Oman... Sometimes made with onion and egg. Originally published on . Ingredients:
450 g rice vermicelli |
1 cup sugar |
2 -3 teaspoons ground cardamom |
3 tablespoons rose water or 3 tablespoons orange blossom water |
2 tablespoons olive oil (may use butter) |
1 pinch saffron |
3 liters water |
Directions:
1. Place vermicelli on oven trays under broiler until golden brown. Watch carefully. May need turning to colour all.
2. Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes.
3. Drain and set aside.
4. In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat.
5. Add the vermicelli, stirring to combine, let it cook over very low heat for 1/2 hour.
6. Serve warm.
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