Sawine is usually made for Eid, which is a public holiday in Trinidad and Tobago and marks the end of the holy month of Ramadan (month of fasting) for Muslims.
What exactly is sawine? It’s a very rich sweet treat made with vermicelli, condensed milk, evaporated milk and flavoured with spice. 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
- 5 cups water
- 1 cup evaporated milk
- 3/4 cup condensed milk
- 1 JGM Products Cinnamon stick
- 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 5 cups water and cinnamon stick and bring to a boil.
- Turn off the heat and immediately add the parched vermicelli. Cover pot and let sit for roughly half hour to an hour.
- Add evaporated milk and condensed milk.
- Stir well.
- You can add raisins, cherries and almonds if you like.
- TIME TO EAT! 😀
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!