Ingredients
- 1 lb Vermicelli Noodles broken into 2-3 inch pieces
- 3 Cups Evaporated Milk Two 12 ounce cans
- 1 Cup Condensed milk
- 3 Cups Water
- 2 tablespoons Butter
- 1 teaspoon whole cloves
- 3 cinnamon sticks
- 5 cardamom pods
- 1 teaspoon vanilla extract
- 1 cup golden raisins rinsed
- 1 cup maraschino cherries optional topping
Instructions
- In a large saucepan combine condense milk, evaporated milk and water. Mix together until the condensed milk dissolves into the evaporated milk. Then add the cloves, cinnamon, cardamom and vanilla essence and mix together well.
- Add the saucepan to medium heat and bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes to infuse the milk with all the spices. Remove from the heat and set aside.
- Next, warm a large pot on medium heat. Then add the butter. When the butter melts completely add the vermicelli noodles and toast until brown but not burnt. Work in batches as needed.
- Then pour spiced milk to the pot with the toasted noodles. Pour the milk through a sieve or strainer to collect and discard the spices. Then add the raisins and mix together well.
- Bring to a boil the mixture to a boil, stirring often to prevent the milk from boiling over. Once the milk comes to a boil, reduce the heat to low, cover with a lid slightly ajar and allow the noodles to simmer for about 15 minutes stirring a few times to prevent burning, until it is fully cooked.
- If your milk thickens before the noodles are fully cooked add another cup of water and mix together well, then continue to simmer until the noodles are fully cooked.
- Once the noodles cook and the milk simmers down to a thick and creamy consistency pour the vermicelli into a greased baking dish and allow it to cool completely.
- When the vermicelli cake cools, garnish with maraschino cherries and enjoy! (metemgee)
