Sawine is usually made for Eid.
What exactly is sawine though? It’s a very rich sweet treat made with vermicelli, condensed milk, evaporated milk and flavored with spices. Like many food related items though, there are a few ways in which sawine can be made but I learnt my method from none other than my mummy. She definitely makes the best 😀
One very important part of making sawine is referred to as ‘parching’ which is the process that give the vermicelli its golden brown color. These days, you can purchase readily ‘parched’ vermicelli but I usually prefer to do it myself…soooo here goes….
- 200g vermicelli
- 4-5 cups water
- 1 cup evaporated milk (you can use some whole milk as well in addition to this)
- 1 cup condensed milk (can be adjusted to your sweetness preference)
- 1 JGM Products Cinnamon stick
- 5-6 whole cloves
- Heat pot over low to medium heat.
- Add vermicelli and continuously stir until golden brown (this is what we refer to as parching the sawine). Be very careful not to burn the vermicelli. Set aside.
- In another pot, add water, whole cloves and cinnamon stick. Bring to a boil.
- Add the parched vermicelli. Boil for a further 5 minutes. Remove from the heat, Cover pot and let sit for roughly half hour to an hour.
- Stir evaporated milk and condensed milk. The condensed milk can be adjusted to your sweetness preference.
- Stir well.
- You can add raisins, cherries and almonds if you like.
- TIME TO EAT! 😀
There is another method to making sawine. See below
- 200 g vermicelli
- 1/2 – 1 cup condensed milk (can be adjusted)
- 4 tbsp margarine or salted butter
- 2 cups evaporated milk
- 1 cup water
- 1 – 2 cinnamon sticks (depending on the size)
- 8 cloves (approx.)
- 1/4 cup raisins (can be adjusted)
- 1/4 cup cherries (can be adjusted)
- almonds (optional)
- Melt butter in a pot over low/medium heat.
- Add vermicelli. Keep stirring until golden brown.
- Add water to the pot followed by the cinnamon stick, whole cloves, evaporated milk and condensed milk.
- Maintain the heat level on low/medium. Stir everything well to ensure all ingredients are nicely incorporated and allow the noodles to cook until they soften up. Add in the raisins and cherries. Mix well.
- Cook for a few minutes until the mixture thickens up. Keep stirring to ensure the mixture does not stick or burn.
- Cook until the sawine has thickened up to your liking.
NOTE: In the video I used whole milk in addition to the evaporated milk, This is only because I had extra on hand. Usually I prefer using evaporated milk only.
I prefer to have sawine while it is still hot and with only almonds. Some, like my hubby enjoys it best when it is cold….whichever way you prefer I hope you give this recipe a try!
Here is the latest video on sawine:
3 Comments Add yours
Assalaamu alaikum – I opened your post and wham! that first photo of sawine went straight to my stomach – a very visceral reaction to what is always Eid for me (and a bit of home). My mom brought up both types – already parched & unparched. Your method’s a bit different from mom’s but it looks just as delish!
Well now I know you an use water first then add milk after, all the other recipes i looked at only used milk alone..
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Yes I noticed that as well but this is the way my mummy did it and it was alwaysssss a hit😀 never tried it with only the milk…have u?