Ingredients
- 2 cups vermicelli noodles
- 4 tablespoons sugar (adjust to taste)
- 2 tablespoons ghee or butter
- 1 teaspoon cardamom powder
- ½ teaspoon saffron threads (soaked in 2 tbsp rose water or warm water)
- 2 eggs
- A pinch of salt
- 2 tablespoons cooking oil (for eggs)
Cooking Instructions
- 1- Prepare the Vermicelli: Break the vermicelli into smaller pieces. Boil water in a pot, add the vermicelli, and cook for 3–4 minutes until just tender. Drain and set aside.
- 2- Sweeten the Vermicelli: In a pan, melt ghee or butter. Add cardamom powder, saffron water, and sugar. Stir until sugar dissolves. Add the drained vermicelli and toss until well-coated with the sweet mixture.
- 3- Cook the Omelet: Beat eggs with a pinch of salt. Heat a little oil in a frying pan and cook the eggs into a thin omelet.
- 4- Serve: Place the sweet vermicelli on a plate. Cut the omelet into strips and place on top. Serve warm.