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Vermicelli cake

Vermicelli otherwise called Sawine is a West Indian dessert that is made for Eid. Similar versions are made in India, Bangladesh, and Pakistan.



  • 200g vermicelli noodles (about 2 cups)
  • 14 maraschino cherries, roughly chopped
  • 1/4 cup of currants
  • 4 tablespoons salted butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond essence
  • 1 12oz can evaporated milk
  • 3 1/2 cups whole milk
  • 1/2 cup water
  • 1/4 cup condensed milk (if desired)


  1. Melt butter in a deep pot on low heat. Add vermicelli noodles and toast it until some of the noodles become brown about three to four minutes. This will happen fast so do not walk away from the stove.
  2. Once some of the noodles are brown, add the water, whole milk, extracts, and spices.
  3. Keeping the stove on low heat, let the noodles simmer in the milk until it starts to soften up, add the evaporated milk then add cherries and currants. Boil for about 15 minutes until the mixture starts to thicken. If it has not reached this stage yet, just wait until it dries down and starts to look like a really thick pudding.
  4. When the mixture coats the back of a spoon thickly without dripping, then add condensed milk (if using) at this time. Stir to mix, then remove from heat and pour into a dish.
  5. Let this sit out for a couple of hours to firm up, or you can put it into the refrigerator to firm up
  6. After step three when adding the evaporated milk to the noodles, boil for 10 to 12 minutes or until the noodles are completely cooked. Remove from heat before it starts to get very thick. Serve and enjoy! 

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