How to make Trini Sawine

Published on August 7th 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial view of Trinidad Sawine with nuts and dried fruits on the side

Trini Sawine is a sweet pudding-like dessert traditionally served during the Eid al-Fitr celebrations. In the Islamic calendar, Eid al Fitr is the ‘Feast of Breaking the Fast’ and is the celebration to mark the end of Ramadan, the month-long time of fasting and prayer from sunrise to sunset. Islam is one of many religions found in Trinidad, and Eid al-Fitr is both a religious and public holiday celebrated with lots of good food. Sawine is just one of the sweeter treats you can expect to enjoy when sharing this particular time with the local Islamic community. The dish includes spices mixed into a smooth, creamy milky mixture with raisins, almonds, and the iconic vermicelli pasta. We hope you enjoy our version of this dish and use it at your next Eid al-Fitr celebration.

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Time & Serves

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Serves
10

Ingredients

  • 1 cup of Vermicelli

  • 1 tablespoon Ghee

  • 250 ml Whole Milk

  • 400 ml Evaporated Milk

  • 250 ml Water

  • 200 ml Coconut Condensed Milk

  • 1 tablespoon Ginger minced

  • ⅛ teaspoon Cardamom fresh ground

  • 1 Stick Cinnamon (3 inches)

  • ⅛ teaspoon Nutmeg fresh grated

  • ½ teaspoon Mixed Essence

  • 1 teaspoon Rosewater

  • ⅛ teaspoon Salt

  • 1/4 cup Raisins

  • 1/4 cup Almond Slices

Instructions

Using a deep heavy bottom pan, melt the ghee on a medium to low heat.

Take the vermicelli and bread it up into 1-2 inches pieces. Add it to the melted ghee and stir to coat thoroughly.

Continue to toss using tongs and cook the vermicelli on medium to low heat until it is completely toasted and has turned a golden brown color (10-15 minutes).

Add the whole milk, evaporated milk, water, spices, salt, mixed essence, and rosewater to the pan and mix to incorporate with the toasted pasta.

Increase the heat and bring the mixture to a simmer before adding the raisins.

Continue cooking at a simmer for 8-10 minutes.

Add the coconut condensed milk and taste, adding more or less to your sweetness preference.

Once the mixture thickens to a smooth, creamy texture and the pasta is cooked, remove from the heat and allow to cool for 5-10 minutes.

Serve in bowls with a sprinkle of almonds on top and enjoy.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
Sawine, Sewine, boeber, Asian kheer, sweet congee, bubur lambuk, melkkos, sweet vermicelli, Eid

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart