Dish

Sawine

Sawine is made by toasting vermicelli noodles in butter until they are golden brown. Then, milk, condensed milk, and spices are added to the pot and brought to a boil. The mixture is simmered until the vermicelli is tender and the pudding has thickened. Raisins and cashews are added for texture and sweetness. Sawine is usually served cold and garnished with chopped nuts and a sprinkle of cinnamon. It is a rich and indulgent dessert that is perfect for special occasions.

Cuisine of the Americas› Caribbean cuisine

Dessert

Origins and history

Sawine is believed to have originated in India and was brought to Trinidad and Tobago by indentured laborers in the 19th century. It has since become a popular dessert in the country, especially during Eid-ul-Fitr.

Dietary considerations

Sawine contains dairy and nuts, so it is not suitable for people with lactose intolerance or nut allergies. It is also high in sugar and calories, so it should be consumed in moderation.

Variations

There are many variations of sawine, some of which use different spices or add fruits like mango or pineapple. Some recipes also call for the addition of rose water or saffron for extra flavor.

Presentation and garnishing

Sawine can be presented in a glass or bowl, garnished with chopped nuts and a sprinkle of cinnamon. It is important to let the pudding cool completely before serving to allow it to set properly.

Tips & Tricks

Toasting the vermicelli noodles in butter before adding the milk and spices adds a nutty and rich flavor to the pudding. Be sure to stir the pudding frequently while it is simmering to prevent it from sticking to the bottom of the pot.

Side-dishes

Sawine can be served on its own as a dessert, or alongside savory dishes like curry or roti. It is also commonly served with sweet treats like coconut drops or kurma.