Manar Al-Alam's Fried Balaleet Rolls
Ingredients
- 2 tablespoons corn oil
- 1 cup vermicelli
- 1 cup water
- 1/4 cup raisins
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon saffron
- 1 tablespoon rose water
- 1 packet small spring roll wrappers
- 1 tablespoon all-purpose flour
For serving
- syrup (sheera, qatar, or sherbet)
For sealing paste
- a little water
Preparation
In a small bowl, place the saffron and rose water and set aside.
In a pot, add corn oil and heat on medium heat, then add vermicelli and stir gently until it turns dark golden color.
Add water, cover the pot, reduce heat, and let the vermicelli absorb the water and cook, then set aside to cool to room temperature.
Add raisins, the saffron and rose water mixture, and some cardamom, then stir well.
For the sealing paste, in a bowl, put 1 tablespoon of flour and add a little water to make a liquid paste for sealing the pastries.
Take a sheet of the pastry dough, place some of the vermicelli mixture on the corner, roll it into a roll, and seal the edges well.
For frying, in a skillet, heat corn oil, fry the rolls until golden brown, then dip them in syrup for a few seconds and serve.
