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Vamazelli Cake

Vamazelli, known to the world as vermicelli. Vamazelli cake is a Guyanese sweet enjoyed on festive holidays or occasions. Celebrating Eidul Fitr and Eidual Adha, we start the day with something sweet and for us Guyanese, Vamazelli cake is the traditional morning sweet! Vamazelli strands are broken into thin shards and parched (toasted) in a large pot with spices. A mixture of milks and sugar boiled down to a syrup thickly coating the strands. The lusciously fragrant cake cooked stovetop poured into a butter dish, adorned with cherries
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Prep Time 35 minutes
Resting Time 15 minutes
Course Breakfast, Dessert, Snack
Cuisine Guyanese
Servings 45

Ingredients
  

  • 1 10oz package of Vamazelli or Vermicelli Noodles
  • 1 stick butter
  • 2 cinnamon Sticks
  • 6 cloves
  • 2 cracked cardamom pods
  • 2 cups hot water
  • 2 cups whole milk, warm
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • maraschino cherries
  • 1/4 cup raisins
  • 1/4 cup sultanas, golden raisins

Instructions
 

  • In a large pot begin melting butter and toasting cinnamon sticks cardamom and cloves
  • Break vamazelli strands in the closed packet and add to pot, begin parching. To parch is simply toasting the noodles in the melted butter and spices till slightly brown
  • Separately, place whole milk, evaporated milk and granulated sugar in a medium saucepan and bring to a simmer. Heat water in a kettle, keep the liquids aside but at the ready 
  • Parch till the vamazelli has become fragrant and browned, gather parched strands in the middle of the pot and pour over boiling water. Cover pot allowing noodles to absorb water and soften
  • After 3 minutes, remove the cover and gradually pour over 1/3 of the warm milks, add condensed milk and brown sugar. Gentle stir to combine. Cover and allow vamazelli to absorb the milk, continue pouring over milk, till all is complete. Gentle stirs, as to ensure the mixture does not stick to the bottom of the pot. Keep on medium low heat
  • Once the milks are absorbed and vamazelli begins to thicken, fish out cinnamon sticks & cloves. Add raisins, cherries, and sultanas (golden raisins). Tip in a little water if need to thin out vamazelli mixture
  • With the liquids absorbed and the mixture thick, remove from heat
  • Pour vamazelli into a lightly grease a 9x13 serving dish. Allow cake to set for 15 minutes before cutting