📝 About This Recipe
Sawine is a luscious, milky vermicelli pudding that holds a sacred place in Trinidadian culture, traditionally served to celebrate Eid-ul-Fitr. This comforting dessert features fine toasted noodles simmered in a rich blend of full-cream and evaporated milks, infused with warm notes of cinnamon, cardamom, and clove. Topped with crunchy toasted almonds and plump raisins, it offers a perfect balance of textures and a fragrant aroma that fills the home with warmth.
🥗 Ingredients
The Base
- 200 grams Vermicelli (Sawine) Noodles (broken into 1-2 inch pieces)
- 2 tablespoons Ghee (Clarified Butter) (for toasting the noodles)
The Milky Infusion
- 4 cups Whole Milk (full cream for best richness)
- 12 ounces Evaporated Milk (one standard tin)
- 14 ounces Sweetened Condensed Milk (adjust to desired sweetness)
- 2 cups Water
Aromatics and Spices
- 2 pieces Cinnamon Stick (3-inch sticks)
- 6 pieces Green Cardamom Pods (cracked open)
- 4 pieces Whole Cloves
- 1 inch Fresh Ginger (peeled and sliced into rounds)
- 1 teaspoon Vanilla Extract
Texture and Garnish
- 1/2 cup Sultanas or Raisins (golden raisins work beautifully)
- 1/2 cup Slivered Almonds (toasted)
- 1/4 cup Maraschino Cherries (halved, for garnish)
👨🍳 Instructions
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1
Begin by breaking the vermicelli nests into smaller pieces, roughly 1 to 2 inches in length, into a bowl.
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2
In a large, heavy-bottomed pot over medium heat, melt the ghee. Once shimmering, add the broken vermicelli.
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3
Toast the vermicelli, stirring constantly for 5-7 minutes until it reaches a deep, golden brown color. Be careful not to let it burn, as this provides the base flavor.
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4
Add the 2 cups of water, cinnamon sticks, cracked cardamom pods, cloves, and ginger slices to the pot. Bring to a gentle boil.
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5
Reduce heat to low-medium and let the vermicelli simmer in the spiced water for about 5-8 minutes until the noodles are tender and the water has mostly absorbed.
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6
Pour in the whole milk and the evaporated milk. Stir gently to combine and bring the mixture to a slow simmer.
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7
Gradually stir in the sweetened condensed milk. Taste as you go—some prefer it very sweet, others more balanced.
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8
Add the raisins to the pot. This allows them to plump up and release their natural sweetness into the milk.
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9
Allow the mixture to simmer on low heat for another 10 minutes, stirring occasionally to prevent the milk from scorching on the bottom.
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10
Stir in the vanilla extract and half of the toasted slivered almonds during the last 2 minutes of cooking.
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11
Check the consistency; the Sawine should be liquid but creamy. Keep in mind it will thicken significantly as it cools.
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12
Remove the whole spices (cinnamon, cloves, cardamom, and ginger) if you prefer a smoother eating experience.
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13
Ladle the warm Sawine into bowls and garnish with the remaining toasted almonds and the halved maraschino cherries for a pop of color.
💡 Chef's Tips
To prevent the vermicelli from becoming a thick paste, don't overcook the noodles before adding the milk. If the Sawine becomes too thick after sitting, simply stir in a splash of warm milk to loosen it up. For an extra layer of flavor, you can toast the almonds in the same pot with the ghee before adding the vermicelli. Always use a heavy-bottomed pot to ensure even heat distribution and prevent the milk from burning. If you prefer a vegan version, use coconut milk and sweetened condensed coconut milk for a tropical twist.
🍽️ Serving Suggestions
Serve warm in small bowls as a comforting dessert after a heavy meal. Pair with a glass of ice-cold water or a light herbal tea to balance the richness. Traditionally served alongside savory snacks like Pholourie or Samosas during Eid celebrations. Enjoy it chilled the next day for a refreshing, fudge-like treat. Top with a sprinkle of freshly grated nutmeg for an extra aromatic finish.