Parch vermicelli until golden, then simmer in milk with sugar, fruit and spices.

Steps

1. In a dry heavy skillet, parch vermicelli a bit at a time until golden brown.
2. Store in a dry bottle till needed.
3. To cook: bring milk to the boil slowly, add 1/2 tsp. salt and parched vermicelli.
4. Cook until tender.
5. Cool then add sugar to taste, raisins, almonds, cherries and vanilla (cinnamon stick should boil with milk).
6. If pudding becomes too thick, add more milk.
7. Vermicelli can also be boiled in water with salt and cinnamon; then when tender, add milk powder or evaporated milk. Condensed milk may be used but less sugar is needed then.
8. Sawine can also be baked in the oven when milk and sugar are added. Bake until it is firm and soft.