A bowl of creamy Guyanese vermicelli with candied cherries

Vermicelli, a well-loved dessert in many Guyanese households, stands out for its rich, creamy texture and fragrant spices, making it a comforting treat for special occasions or just to enjoy with family. This traditional dessert can be served warm or cold, and for those feeling adventurous, you can even create a firm, sliceable vermicelli cake.

What is Vermicelli?

Vermicelli is a type of pasta that originated in Italy but has found its way into various cuisines around the world. In Guyanese cooking, vermicelli refers to a sweetened, milk-based dessert that combines this thin pasta with spices, milk, and sometimes fruits like raisins or candied cherries. The result is a delightful, pudding-like dish that’s perfect for any time of the year. Traditionally made with spices such as cinnamon, nutmeg, and cardamom, this dish is known for its warming flavors and luxurious, creamy texture.

Why You Should Try This Guyanese Vermicelli Recipe

The creamy texture, gentle spices, and light sweetness make it an indulgent but simple dessert that’s sure to be loved by all ages. Plus, it’s versatile; you can adjust the flavors, sweetness, and even serve it in different ways to suit any occasion.

Creamy vermicelli

The Cultural Significance of Vermicelli in Guyanese Cuisine

This vermicelli dessert is particularly popular during holidays and religious events, such as Eid, Diwali. symbolizing the multicultural aspect of Guyana’s food heritage. Rooted in both Indian and Middle Eastern culinary traditions, each family may have its own twist on the recipe, with variations in spices, garnishes, and cooking techniques, making it a true reflection of Guyanese culinary tradition.

Ingredients for Guyanese Vermicelli Dessert

To make this Guyanese vermicelli recipe, you’ll need:

  • Vermicelli noodles
  • butter
  • whole milk
  • water
  • almond extract
  • vanilla extract
  • raisins or candied cherries (optional)
  • condensed milk
  • brown sugar
  • Nutmeg (for grating)
  • Cardamom (whole or ground)
  • Cinnamon stick

Key Ingredients Explained:

  • Vermicelli Noodles: Look for thin pasta, typically used in Guyanese, Middle Eastern or Indian cuisine. These noodles soak up the sweet, spiced milk beautifully.
  • Whole Milk: Provides a creamy base for the dessert. Full-fat milk is best, but you can substitute with 2% if preferred. You can also use evaporated milk as well.
  • Condensed Milk: Adds a sweet, caramelized flavor and thickens the dish slightly.
  • Spices (Cardamom, Cinnamon, Nutmeg): The blend of spices is what truly sets this dessert apart, giving it a distinct Caribbean flair.
  • Extracts (Almond, Vanilla): These add depth to the dessert, giving it a sweet, floral undertone.
ingredients to make vermicelli

How to Make Guyanese Vermicelli

Step 1: Prepare Your Ingredients

Measure out all your ingredients to make the process smooth. Cut the candied cherries in half if you’re using them, and keep them aside to add at the end

Step 2: Toast the Vermicelli

  • In a heavy-bottomed saucepan, melt the butter over medium heat.
  • Add the vermicelli noodles, along with a cardamom pod and a cinnamon stick.
  • Stir the noodles gently in the butter, allowing them to brown lightly. This adds a lovely toasted flavor to the dish, enhancing the depth of the overall taste.

Step 3: Add the Liquid Ingredients

  • Slowly pour in the whole milk and water, stirring to ensure the noodles are evenly coated.
  • Add the brown sugar and condensed milk to sweeten the dish.
  • Stir until all ingredients are well combined, and continue cooking for about 10 minutes over medium heat. The vermicelli should soften, and the mixture will begin to thicken slightly as it simmers.

Step 4: Season with Extracts and Nutmeg

  • Once the mixture has thickened to your desired consistency, remove the cinnamon stick and cardamom pod.
  • Add the vanilla and almond extracts, and grate a bit of nutmeg over the mixture. Stir well to infuse these flavors throughout the dessert.

Step 5: Add Cherries and Serve

  • If you’re using raisins or candied cherries, gently fold them into the vermicelli. The cherries add a pop of color and a hint of sweetness that complements the spices well.
  • Remove from heat, allow the dessert to cool slightly, then serve warm. You can also refrigerate and enjoy it cold if you prefer.

Recipe Variations: Making a Guyanese Vermicelli Cake

To transform this dessert into a sliceable vermicelli cake, follow the recipe above with one slight adjustment:

  • Cook the mixture longer until it becomes very thick and all liquid is absorbed. This gives it a more solid consistency, suitable for shaping.
  • Transfer the mixture to a buttered pan, pressing it down evenly.
  • Allow it to cool completely, ideally in the refrigerator. Once set, you can cut it into squares or slices, making it perfect for serving as a dessert bar or treat at gatherings.
Guyanese vermicelli in a bowl

Tips for the Perfect Vermicelli

  • Don’t Overcook the Vermicelli: Vermicelli is thin and cooks quickly, so watch it closely. Overcooking can cause it to become mushy, which will affect the dessert’s texture.
  • Adjust the Sweetness to Taste: This recipe uses brown sugar and condensed milk for sweetness, but you can adjust these quantities based on your preference.
  • Choose Fresh Spices: Freshly ground cardamom and cinnamon bring a stronger, more aromatic flavor to the dish, elevating the dessert.
  • Add Texture with Nuts: Consider adding chopped pistachios or almonds for added texture and a bit of crunch.
  • Serve Warm or Cold: Vermicelli can be enjoyed at room temperature, warm, or cold. Each temperature brings out different nuances in flavor, so try it each way to see what you prefer.

Frequently Asked Questions (FAQ)

  1. Can I use other types of pasta instead of vermicelli? While vermicelli has a specific thinness and texture, you could substitute it with angel hair or other fine pasta, but expect some variation in texture.
  2. How do I store leftovers? Store any leftover vermicelli in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to bring back the creamy consistency.
  3. Can I make this dish dairy-free? Yes! Substitute whole milk with almond milk, coconut milk, or any dairy-free alternative. Use coconut condensed milk to maintain sweetness.

Guyanese Recipes to try

A bowl of creamy Guyanese vermicelli with candied cherries

Get the Recipe Guyanese Vermicelli

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Ingredients
 

  • 10 oz Vermicelli noodles
  • 4 tbsp butter
  • 1 Cinnamon stick
  • 1 Cardamom pod or ¼ tsp ground cardamom
  • 4-5 cups whole milk
  • 1 cup water
  • 1/2 cup condensed milk
  • 1/4 cup brown sugar
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • nutmeg (freshly grated)
  • 1/4 cup golden raisins or candied cherries

Instructions
 

  • Toast the Vermicelli Noodles:
    In a heavy-bottomed saucepan, melt the butter over medium heat. Add the vermicelli noodles, cardamom, and cinnamon stick. Stir continuously, allowing the noodles to brown lightly and the spices to release their aroma. This adds depth to the flavor of the dish.
  • Add Milk, Water, and Sweeteners:
    Pour in the whole milk and water, stirring to ensure the noodles are well-coated. Add brown sugar and condensed milk, stirring until well combined. Add the raisins or cherries, if using, and let the mixture cook on medium heat for about 10 minutes. The vermicelli should soften, and the liquid will thicken slightly.
  • Flavor with Extracts and Nutmeg:
    Once the vermicelli has thickened and is cooked to your desired consistency, remove the cinnamon stick and cardamom pod. Stir in the vanilla and almond extracts, and grate a small amount of nutmeg over the dish. Mix well to ensure even flavor.
  • Add Cherries and Serve:
    For added sweetness and color, gently fold in halved candied cherries. Remove from heat and serve warm, or allow to cool to room temperature. This dessert can also be enjoyed cold from the refrigerator.
Author: Jehan Powell