Sawine is a rich, creamy, comforting dessert made with milk and vermicelli(fine noodles) that’s flavored with ginger, cinnamon and sometimes other aromatic spices. It’s one of my absolute favorite desserts! I could eat it every day for the rest of my life–easily.
Muslims in Trinidad make sawine to celebrate the end of Ramadan(month of fasting). As a child, on the day of Eid, our Muslim neighbors brought over mugs of sawine and other delicacies. A wonderful tradition that still exists today. I would run to the gates as soon as a car stopped in front of our house, take the mug (try not to grab it), and thanked my neighbors profusely with a wide grin on my face. Sawine in hand, I went in search of my mother to share the great news, “someone brought sawine, Mummy!”, I would scream excitedly. I had the most difficult task of eating and tasting it all; a task I thoroughly enjoyed!! How I miss those days (when the word “calories” was non-existent in my vocabulary).
Many people make Sawine just about any time they feel like it. I enjoy it as a hot dessert, without the optional ingredients listed below for the sake of simplicity and convenience, sometimes in the cold of winter or on a rainy day but always on Eid! Eid Mubarak!
Press play to watch the video:
Trinidad Sawine Recipe
Serves 6-8
Ingredients
4 tablespoons butter (preferably organic sweet cream)
1 package of vermicelli (about 7 ozs)
6 cups water, or more if too thick
2 sticks cinnamon
5-10 cardamon pods, optional(depending on your preference)
5-10 cloves, optional
1 1/2 tablespoons grated fresh ginger
1 can evaporated milk, 12 oz
1 can condensed milk, 14 oz
Brown Sugar, if still not sweet enough
Optional(use any combination of the following):
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries
1/4 cup raisins
Variation:-When evaporated or condensed milk are not available or for a less creamy, somewhat lighter dessert, use 6 cups whole organic milk and 1/2 cup sugar instead of the water, evaporated and condensed milk. The result is just as delicious. On the other hand, for a more creamy dessert, replace the water in the recipe with whole milk.
**I use Lam’s or Sheikh’s brands which I purchase at the West Indian Market. I find that the Sheikh brand may require more liquid when cooking, since I do not like my sawine very thick…
2. Add 4 tablespoons butter(I always use organic) to a heavy-bottomed pan over medium heat(use less if you wish, but 4 makes it richer and tastier!).
Toast until dark golden brown, turning constantly to brown evenly and prevent burning.
4. Add 6 cups water, cinnamon sticks (or a teaspoon of ground cinnamon), cardamon and cloves-if using, plus 1 1/2 tablespoons grated ginger and bring to a boil. When it comes to a boil, lower heat and cook for about 10-15 minutes or until the vermicelli is soft.
Serve hot, cold or room temperature and share with someone you love.
(If you’re having a miserable day and don’t love anyone–don’t worry it happens to the best of us–eat all yourself..or send some for me..The end.
Thank you for stopping by.
Cooking With Love,
Ria
Never thought about putting ginger. Will keep in mind for next time.
I never had sawine without ginger Hassan. Is the wickedest beat in town oui.
Can I use the powder of cardamom or do I need the pods?
I make it every Eid. Love it.