Zutaten für Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast
- 250g Rice Vermicelli
- 2 cups granulated Sugar
- 1 tsp Ground Cardamom
- 2 tbsp Rose Water
- 1/2 cup Olive Oil
- 1 pinch Saffron threads
- 3 liters Water
- 100g Butter
- 1/2 cup Vegetable Oil
- 1/2 cup chopped Onion (optional)
- 1 lightly beaten Egg (optional)
- Chopped Nuts (optional garnish)
- Dried Fruits (optional garnish)
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Zubereitung von Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast
- Preheat your broiler. Arrange 250g vermicelli noodles on oven trays in a single layer.
- Broil for 5-7 minutes, watching carefully and turning halfway through, until golden brown and slightly crisp.
- Remove from oven and set aside.
- Bring 3 liters of water to a rolling boil. Add the golden-brown vermicelli and cook for precisely 3 minutes.
- Drain the vermicelli immediately and rinse under cold water to stop the cooking process. Set aside.
- In a large pan, melt 100g butter (or 1/2 cup vegetable oil) over medium heat. Add 2 cups granulated sugar, 1 tsp ground cardamom, a pinch of saffron threads, and 2 tbsp rose water. Stir continuously until the sugar dissolves and the mixture begins to thicken.
- Gently add the drained vermicelli to the sugar mixture. Stir well to coat each strand evenly.
- Reduce heat to low, cover the pan, and simmer for 30 minutes, stirring occasionally, until the vermicelli is tender and the sauce has thickened. (Optional: Stir in 1/2 cup chopped onion and 1 lightly beaten egg during the last 5 minutes of cooking for a savory twist).
- Serve warm. Garnish with extra saffron threads, chopped nuts, or dried fruits (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
199g
Fat
5g
Carbs
48g
