Sawine (Vermicelli)

SAWINE (VERMICELLI)

Eid Mubarak to all! I thought it very fitting to do one of the most popular dishes made in Trinidad for Eid-ul-Fitr. This delicious dessert is called SAWINE. There are several ways to prepare sawine. However, I will outline a very popular version below. 

INGREDIENTS

• 4-6 oz Vermicelli broken into small pieces - may be used as gluten free alternative
• 1 tsp ghee or unsalted butter
• 4 oz Demerara gold brown sugar
• 2 tsp crushed elychee (cardamom)
• 1 oz raisins  (currants or cranberries  can be used instead)
• 2 sticks spice 
• A few grains of clove
• 2-3 tsp almond essence
• 2 tbsp condensed milk
• 1 tin low fat evaporated  milk
• 8 cups water

METHOD

• Boil 8 cups water with raisins, clove, sugar spice, some of the elychee. The remainder may be used as garnish.
• Meanwhile heat ghee/unsalted butter in large non-stick pot.
• Add Vermicelli and roast until golden brown . This gives off a fragrant aroma.

• Carefully add boiling water to the vermicelli.
• Add evaporated milk, condensed milk and allow to boil until vermicelli is tender.

• Remove from heat.

You have the option to serve this hot or cold with the following : Chopped maraschino cherries, slivered almonds, prunes for garnishing. A sprig of fresh mint also adds flavour. Additionally Rose water can be used in place of the Almond Essence.

Basically this dish takes about 15 mins to make. It all depends on the type of vermicelli used.

Below is my finished product.

It was so yummy!

Remember to cook with love and good vibes.