The Best Tasting Sawine Recipe For Eid!
  Debbie Bachu Ragoonath
June 2017

Debbie Bachu Ragoonath is a qualified Food and Nutrition Technician, Technology Education Teacher and Technical Vocation Teacher IV. She has also achieved the Caribbean Vocation Qualification in Commercial Food Preparation. Debbie has tutored courses at the University of the West Indies Open Campus in Breads, Cakes and Pastries as well as in General Cooking.

One of the biggest religious events celebrated in Trinidad and Tobago is Eid-ul-Fitr, which marks the end of fasting for the holy month of Ramadhan. Families and friends get together and share a delicious feast. Traditionally, sawine is the sweet which is served and this is enjoyed from as early as breakfast time in some homes. We can all celebrate this religious festival through the preparation and enjoyment of this delicious sweet and I’m happy to present a special recipe that will probably give you the best tasting sawine you’ve ever had. Eid Mubarak!


  • 200g or 2 cups Fine vermicelli

  • 370g/1cup Condensed milk

  • 375ml/1 ½cups Evaporated milk

  • 5g/1Tbsp. Ground Elychee / Cardamon

  • 140g/2 Tbsp. Butter

  • 250g/1 cup Black raisins

  • 70g/1Tbsp. Slivered almonds

  • 5ml/1tsp. Whole clove

  • 1 Cinnamon stick



  1. Empty vermicelli (broken up into smaller pieces about 1 to 1 ½ inches long) into a medium mixing bowl.

  2. Heat a large, non-stick frying or Teflon pan.

  3. Add butter, allow to melt, then add to this the whole clove and cinnamon stick. Cook for one (1) minute.

  4. To the butter mixture, add the broken vermicelli and cook over gentle/low heat for 10-15 minutes, stirring to cook evenly until light brown.  

  5. Bring to a boil 4 to 5 cups of water. Remove whole clove and cinnamon stick from vermicelli and add to boiling water.

  6. Allow to boil for 5 minutes and add to this the lightly brown vermicelli.

  7. Boil for 5 minutes.

  8. Leave this mixture to cool for 10 minutes.

  9. Toast slivered almonds for 2 minutes.

  10. Mix together condensed milk, evaporated milk, raisins, toasted slivered almonds and ground elychee.

  11. Add this to boiled vermicelli and stir well.

  12. Serve chilled or warm.

By: Debbie Bachu Ragoonath | FOOD | June 2017