Vermicelli Cake with Cherries (Guyanese Sawine)

Guyana, formerly British Guiana, is the fourth smallest country in South America, and also the only English speaking country. It is located between Venezuela, Suriname and Brazil. Sawine is prepared with vermicelli and dried fruits that are cooked in milk flavoured with cinnamon, nutmeg and other spices and extracts. Once cooked, its texture is similar to one of a pudding. It is then poured into a dish and refrigerated until it firms up. This is a typical Guyanese and Trinidadian dessert prepared by Muslims to celebrate Eid al Fitr, which marks the end of Ramadan. Tradition has it that this delicacy is consumed since the dawn and throughout this day of celebration. It is even served to worshipers in mosques during the first prayer of the day. It appears sawine has Pakistani origins. In India and Pakistan, it is called seviyan kheer. Over there, it is prepared for all sorts of special occasions. Pakistanis say about this very nutritious dessert that it is the symbol of hospitality.

7 oz vermicelli
1 cup brown sugar
2 Tbsp. butter
1 (14 oz) can condensed milk
3 cups whole milk
2 cups water
3 Tbsp. raisins (or currants)
2 Tbsp. maraschino cherries, chopped
4 Tbsp. almonds, sliced
½ tsp. ground cinnamon
¼ tsp. nutmeg, freshly grated
½ tsp. pure almond extract
7 cardamom pods
1 (½”) piece ginger, freshly grated

Melt the butter in a large saucepan.

Cook the noodles in the butter until slightly golden.

Pour the whole milk, condensed milk and water.

Bring back to a boil. Add sugar, cinnamon, nutmeg, ginger, cardamom (remove pods after cooking), and bitter almond extract.

Finally add all the fruits.

Simmer for 20 minutes until ¾ of the liquid is absorbed.

Stir regularly during cooking so the milk does not stick to bottom of pan.

Grease a mold and pour the preparation.

Refrigerate for several hours until the cake is firm and you can cut slices.

It is also possible to serve sawine as a hot dessert soup.

Makes 6 servings.