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 πŸ˜€

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 (can be adjusted to your sweetness preference)
  • 1 JGM Products Cinnamon stick
  • 5-6 whole cloves


  • Cherries
  • Almonds
  • Raisins


  1. Heat pot over low to medium heat.
  2. 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.
  3. In another pot, add 5 cups water and cinnamon stick and bring to a boil.
  4. Turn off the heat and immediately add the parched vermicelli. Cover pot and let sit for roughly half hour to an hour.
  5. Add evaporated milk and condensed milk.
  6. Stir well.
  7. You can add raisins, cherries and almonds if you like.
  8. TIME TO EAT! πŸ˜€
This is what the vermicelli looks like straight from the pack
Parching gives this golden brown color. Stir continuously to ensure the vermicelli does not burn
Bring water to a boil and with the cinnamon stick in it
Turn off stove once the water has reached boiling point and add the parched vermicelli
This is what it would like after a while. The vermicelli absorbs most of the water and get tender
Add condensed milk and evaporated milk. Stir well. You can add the optional items as well

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!

3 Comments Add yours

  1. fivesc says:

    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!


  2. Nelly B. says:

    Well now I know you an use water first then add milk after, all the other recipes i looked at only used milk alone..

    Liked by 1 person

    1. Yes I noticed that as well but this is the way my mummy did it and it was alwaysssss a hitπŸ˜€ never tried it with only the milk…have u?


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