Recipe by Anselma

Sawine is a Muslim sweet for Eid from Trinidad and Tobago. I got that recipe from a sister from Trini. I haven't tried it yet but God Willing I will this year. There are also rice vermicelli available on the market, for those who eat Gluten-free.

Ingredients Nutrition


  1. 1) In a heavy skillet, parch vermicelli until golden brown. (It helps to break the vermecelli into small pieces and parch with some butter or ghee).
  2. 2) In a large deep pot bring water, cinnamon and salt to a boil.
  3. 3) Add vermicelli and cook on low heat until most of the water has evaporated and vermicelli is tender.
  4. 4) Add milk, sugar to taste, almond, raisins and cherries and cook for a minute or two.

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