But, if you are preparing it to serve at a later time, it is best to prepare the vermicelli and milk mixture separate.
She explains that this method also allows for the personalising of each bowl, so you can garnish with whatever ingredients you like when you are ready to eat.
A variation to sawine "back in the old days'', is the sawine cake or squares. After the sawine is made, bake in the oven until firm, cool and then cut in squares.
Eid-ul-Fitr is celebrated on the day following the completion of a month of fasting. Here in Trinidad and Tobago, Eid-ul-Fitr is marked by congregational prayers at the masjids or Eidgahs (in the open air). On the morning of Eid day, Muslims hasten to the congregational prayer. After the service, worshippers greet and embrace each other in a spirit of peace, love and brotherhood. Old animosities and ill feelings are put aside in an effort to mend fences and start anew. Visits are made to each other's homes and a special sweet dish of decorated vermicelli (sawine) is served as one of the highlights of the day.
Old Fashioned Sawine - (Muslim sweet for Eid)
- 1 pack vermicelli
- 2 cups water
- 2 pieces cinnamon sticks ( 1 inch each)
- 6 cups evaporated milk
- ¼ cup sugar
- 2 tins condensed milk or condensed milk to taste
- 10 pods cardamom
- 2tsp. ground cardamom
- ½ cup chopped, blanched almonds
- ½ cup raisins (washed and set aside)
- ½ cup chopped cherries (drained and sliced)
- ½ cup prunes
- ½ tsp. vanilla (optional)
Method:
- Empty vermicelli from the pack onto a cloth surface.
- Cover with other half of cloth and grind with rolling pin.
- In heavy skillet, parch vermicelli until golden brown in 2 oz. butter, adding vermicelli little at a time.
- Bring water, sugar, cinnamon and cardamom to a boil.
- Add vermicelli and cook on low heat until it is tender.
- In separate jug make milk mixture with 6 cups evaporated milk and 2 cups condensed milk or sugar to taste.
Note: milk mixture should be kept in the fridge.
When serving, add milk mixture to vermicelli.
Garnish with almonds, cherries, raisins, prunes, peanuts etc.
Serve with pinch of elychee.
Can be served warm or cold.
