How To Make Trinidad Sawine?

Before I started making sawine every Eid, I didn’t realize how much control you actually have over the texture. I assumed it was one of those dishes that turned out either too thick, too sweet, or watery.

But once I figured out how to toast the vermicelli properly, balance the milks, and which spices to use, it became one of my favorite recipes of all time.

I didn’t grow up making sawine from scratch. I watched my aunt do it every Eid, and I always assumed it was a dish that required years of practice. Turns out, it’s so easy once you understand what to do.

This version has full cream milk, evaporated milk, and condensed milk for richness, plus whole spices. I always make a small batch first before the holiday, then make a bigger batch to share on Eid itself. My son loves sawine with raisins and almonds, but I usually leave those out when sharing with friends because most people may have nut allergies.

If you’ve never made sawine before, don’t worry. Today, I am going to share my recipe on how to toast the vermicelli just right, and get the consistency we all grew up loving. You can totally make this your own, but I recommend starting with the base method first because it is the one I always use.

What Is Sawine?

Sawine (also spelled sewine or saween) is a traditional Trinidadian dessert made with thin vermicelli noodles, milk, spices, and sometimes dried fruit or nuts. It’s usually served warm, but you can enjoy it chilled too. The texture is creamy. However, it is not thick like porridge. It should be smooth enough to sip.

We all know sawine is popular during Eid, but you can make it whenever you like. It’s a dish that crosses religious and cultural lines in Trinidad. Everyone has their version and swears theirs is the best. As mentioned above, you can use condensed milk or evaporation only. Others enjoy them overly toasted, while others lightly toasted.

Why You Need These Ingredients?

Ingredients You Will Need

To do this, you will need:

• 4 oz vermicelli noodles (thin, not angel hair)
• 2 tablespoons unsalted butter
• 2 cups full cream milk
• 1 cup evaporated milk
• 1 cup water
• ½ cup sweetened condensed milk (adjust to taste)
• ¼ cup granulated sugar (optional, depending on sweetness)
• 1 cinnamon stick
• 3–4 whole cloves
• ¼ teaspoon ground cardamom
• ¼ teaspoon grated nutmeg
• ¼ cup raisins (optional)
• ¼ cup chopped almonds or cashews (optional)
• Pinch of salt
• Splash of rose water or vanilla essence (optional)

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

Ingredient Breakdown

Butter  

Used to toast the vermicelli. Please don’t skip this step. It adds depth and helps the noodles hold their shape. I always do unsalted so I can control the flavor.

Vermicelli Noodles  

Thin, dry noodles. Do not use angel hair. You’ll want to break them into 2-inch pieces before toasting. Toasting is key. It’s what gives sawine that nutty, warm flavor.

Full Cream Milk + Evaporated Milk  

This combo gives you richness and body. You can totally use just one, but it’s best to mix both. I always do full cream for the base and evaporated for flavor.

Condensed Milk + Sugar  

Sweetness is personal. I recommend starting with condensed milk and adding sugar only if needed. Taste as you go.

Spices (Cinnamon, Clove, Cardamom, Nutmeg)  

These help give it that signature flavor. Whole spices steep better, but ground works in a pinch. If you notice the flavor fading, add a little more cardamom or nutmeg near the end.

Raisins + Nuts (Optional)  

These add texture and richness. You can totally skip them, but I enjoy the contrast. Toast the nuts lightly before adding.

Vanilla Essence  

Not traditional for everyone, but a splash adds a lovely finish. It is optional.

Method

Break and Toast the Vermicelli

Toast the Vermicelli  

Break the vermicelli into 2-inch pieces. In a heavy-bottomed pot, melt the butter over medium heat. Add the vermicelli and stir constantly until golden brown. This takes about 5–7 minutes. You’ll want to watch closely—it can burn fast.

Tip: If you notice uneven browning, lower the heat and stir more often.

Add Water and Spices

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

Add Milk and Sweeteners

Add the full cream milk and evaporated milk. Stir gently and bring to a low simmer. Don’t boil—just let it warm through. Add the condensed milk and stir to combine.

Please don’t walk away here. Milk can catch and burn quickly. Keep the heat low and stir often.

Add Sweeteners and Spices  

Taste the mixture. If it’s not sweet enough, add sugar gradually. Stir in ground cardamom and nutmeg. Let it simmer for another 10–15 minutes until the noodles are soft and the mixture thickens slightly.

5. Add Raisins and Nuts (Optional)  

If using, stir in raisins and toasted nuts. Let them warm through for 2–3 minutes.

6. Finish and Serve  

Remove from heat. Add a splash of rose water or vanilla essence if using. Let it sit for 5 minutes before serving. The sawine will thicken as it cools.

Storage Tips

Short-Term (Fridge):  

Let the sawine cool completely. Store in an airtight container for up to 3 days. It will thicken, so you’ll want to add a splash of milk when reheating.

Reheating:  

Warm gently on the stovetop with a little milk. Please don’t microwave it straight from cold—it gets gummy. Stir often and re-season if needed.

Freezer:  

Not recommended. The noodles break down, and the texture changes. If possible, make fresh or refrigerate only.

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.

This sawine recipe is simple, comforting, and always welcoming. So, whether you’re making it for Eid or just because, it’s worth learning how to make it.

You’ll want to keep the ingredients on hand because once you’ve made it once, it’s hard not to make it again. I enjoy the process every time, and I always do a little extra so there’s enough to share.

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 Ren PetersCourse: 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.