How To Make Trinidad Sawine?

As kids, we knew Eid was near not just because of the moon sighting, but because the grocery stores started handing out little bowls of sawine the day before.

That scent of sweet milk and spice always pulled us in. Even now, sawine is the first thing I prepare when Eid arrives.

It just wouldn’t feel complete without it.

What Is Sawine?

Sawine (pronounced sah-wine) is a traditional Trinidadian dessert, made for Eid-ul-Fitr, the Muslim holiday that marks the end of Ramadan.

It’s also known locally as “vermicelli,” because vermicelli noodles are the star ingredient. The dish is milky, spiced, and slightly sweet, often shared with friends and family during religious gatherings.

While everyone’s recipe is slightly different, the base always includes vermicelli, milk, spices, and raisins.

Why You Need These Ingredients?

Vermicelli: Thin pasta made from wheat. This is toasted in butter or ghee before adding milk. You can find it pre-packaged in most supermarkets.

Butter or Ghee: Adds richness and gives the noodles a golden color when toasted. Ghee adds deeper flavor.

Evaporated Milk: Creamy and slightly savory, it creates the perfect base.

Condensed Milk: For sweetness and smooth texture.

Whole Milk or Coconut Milk: Adds volume and flavor. Some people use coconut milk for extra body and subtle sweetness.

Spices: Cinnamon sticks, cardamom pods, bay leaf—these infuse the milk as it simmers.

Raisins and Cherries: Optional add-ins that add pops of sweetness and texture.

Almonds or Cashews: Optional garnish for crunch and extra flavor.

Ingredients (Serves 6–8)

• 150g vermicelli noodles
• 2 tablespoons butter or ghee
• 1 cup evaporated milk
• ½ cup condensed milk
• 1 cup whole milk (or coconut milk)
• 2 cups water
• 1 cinnamon stick
• 3 cardamom pods
• 1 bay leaf
• ½ cup raisins
• ¼ cup maraschino cherries (halved)
• Pinch of salt
• Optional: ¼ cup sliced almonds or cashews

Method

Break and Toast the Vermicelli

Break the vermicelli into 2-inch pieces. In a deep pot, melt butter or ghee over medium heat. Add vermicelli and toast until golden brown. Stir continuously to prevent burning.

Add Water and Spices

Add 2 cups of water, a cinnamon stick, cardamom pods, and bay leaf. Bring to a boil, then lower the heat and simmer until the noodles soften (about 6–8 minutes).

Add Milk and Sweeteners

Stir in evaporated milk, whole milk, and condensed milk. Let the mixture simmer gently for 10–12 minutes. Add a pinch of salt.

Mix in Fruits

Add raisins and cherries. Let it cook for another 5 minutes. Taste and adjust sweetness or thickness by adding more milk or condensed milk.

Serve

Remove spices and serve warm in bowls. Garnish with sliced almonds or cashews if desired.

Storage Tips

Sawine keeps well in the fridge for 2–3 days. It tends to thicken as it cools, so when reheating:

Add a bit of evaporated milk or water to loosen the texture.

Stir gently on the stovetop or in short bursts in the microwave.

Avoid freezing, as it changes the texture and taste.

Frequently Asked Questions

Can I use coconut milk only? Yes! Coconut milk gives a rich, traditional flavor. You can use it alone or mix it with regular milk for balance.

Is this vegan-friendly? Not with condensed and evaporated milk. But you can switch those out for coconut cream or sweet almond milk.

Why toast the vermicelli? Toasting gives it a nutty flavor and prevents it from becoming mushy in milk. It’s a key step for authentic taste.

Can I make this ahead of time? Absolutely. Make it the night before Eid, store it in the fridge, and warm it the next day. Just keep the nuts aside until serving.

What makes it “Trinidadian”? The addition of cherries, coconut milk, and ghee reflects our mix of cultures. It’s a dish shaped by our community and shared with love.

So even if you’re fasting or simply celebrating, a bowl of sawine brings comfort. And if you’ve never made it yourself, there’s no better time to try.

More Recipes

• The Best Trini Red Mango Recipe
• Sweet Trinidad RASGOOLA/ GULAB JAMOON Recipe
• Tasty Trini Plum Chow Recipe
• Trini Homemade Snow Cone Recipe

How To Make Trinidad Sawine?

Recipe by Wendy GibsonCourse: DessertCuisine: Trinidadian

Servings

6-8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

300

kcal

So even if you’re fasting or simply celebrating, a bowl of sawine brings comfort. And if you’ve never made it yourself, there’s no better time to try.

Ingredients

• 150g vermicelli noodles

• 2 tablespoons butter or ghee

• 1 cup evaporated milk

• ½ cup condensed milk

• 1 cup whole milk (or coconut milk)

• 2 cups water

• 1 cinnamon stick

• 3 cardamom pods

• 1 bay leaf

• ½ cup raisins

• ¼ cup maraschino cherries (halved)

• Pinch of salt

• Optional: ¼ cup sliced almonds or cashews

Directions

• Break the vermicelli into 2-inch pieces. In a deep pot, melt butter or ghee over medium heat. Add vermicelli and toast until golden brown. Stir continuously to prevent burning.
• Add Water and Spices
• Add 2 cups of water, a cinnamon stick, cardamom pods, and bay leaf. Bring to a boil, then lower the heat and simmer until the noodles soften (about 6–8 minutes).
• Add Milk and Sweeteners
• Stir in evaporated milk, whole milk, and condensed milk. Let the mixture simmer gently for 10–12 minutes. Add a pinch of salt.
• Mix in Fruits
• Add raisins and cherries. Let it cook for another 5 minutes. Taste and adjust sweetness or thickness by adding more milk or condensed milk.
• Serve
• Remove spices and serve warm in bowls. Garnish with sliced almonds or cashews if desired.