Balaleet

Cook the Vermicelli

In a large pot, bring water to a boil.

Add the vermicelli noodles and cook according to the package instructions until al dente.

Drain the noodles and set aside.

Sweeten the Vermicelli

In a large skillet, heat the ghee or unsalted butter over medium heat.

Add the cooked vermicelli noodles to the skillet and toss to coat them in the ghee.

Sprinkle the sugar, ground cardamom, ground saffron (if using), and ground cinnamon over the noodles.

Drizzle with rose water or orange blossom water (if using) and mix well to combine.

Cook for a few minutes, stirring constantly, until the sugar has dissolved and the noodles are evenly coated with the spices.

Prepare the Eggs

In a bowl, whisk the eggs with a pinch of salt.

In a separate non-stick skillet, heat a little ghee or butter over medium heat.

Pour the beaten eggs into the skillet and cook, stirring gently, until they are scrambled and cooked through.

Combine and Serve

Transfer the sweetened vermicelli to a serving platter.

Top with the scrambled eggs.