Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast Recipe

Name: Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Yield: Serves 1 or more
Ingredients: 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)

Indulge in this gluten-free Balalit Saweeya, a beloved Arabian Gulf breakfast or dessert traditionally enjoyed during Ramadan in Kuwait, UAE, Oman, and beyond! This sweet vermicelli treat offers a unique flavor profile, sometimes enhanced with savory onion and egg (optional). Prepare to be amazed by its irresistible golden-brown crispiness and aromatic sweetness. A perfect way to start your day or end a Ramadan feast!

Prep Time 10 mins

Cook Time 43 mins

Calories 666 kcal

Protein 7g

Rating 4.3 (3 Reviews)

Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Carbs

48g

Recipe Tags (Choose a tag and find related recipes!)

Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Iraqi Saudi Arabian Breakfast Desserts Pasta Asian Middle Eastern Easy Holiday Event Dietary Gluten Free Ramadan Egg Free Free Of Something Pasta Rice And Grains Taste Mood Sweet