So our Balaleet has been tasting great for the past few days, I didn't realise why until I was in the kitchen while our helper Asia was making it, my mother taught me the recipe, and we taught her. I suddenly realised she had forgotten about it, and that it was smoking, the balaleet was smoking!
We opened the lid, and well it was basically fine, only the bottom was seared and bam it was sent to my grandmothers house for iftar. While everybody was eating it, somebody suddenly said that the balaleet has been different for the past few days, it tasted better. So I looked at them and said yes, Asia keeps burning it! But it tastes BETTER. You end up getting surprise tasteful of slightly hardened balaleet filled with cardamom saffron aroma, so so good.
So my mother and I decided to take it further and smoke the balaleet. You end up getting that smokey barbecue flavour in the balaleet, and I must say that its an aquired taste, I love smoked rice so I love this!
200g vermicelli noodles
6 tablespoons sugar
Good Pinch of Saffron
1/4 teaspoon cardamom
1 small round aluminam mold
1 hot piece of coal
1 teaspoon melted ghee (I melted it and added a pinch of cardamom & saffron for more flavour)
Boil the noodles in boiling water until done and drain. Return to the pan and add all of the ingredients and stir really well with a fork until the butter has melted. Return to medium low heat for around 15 minutes.
Remove, using a spoon make a bit of space to place the aluminium mold, add the piece of coal and quickly add the melted ghee and cover. Allow to to sit for 10 minutes. Open,fluff with your fork and serve.