Updated: May 13
Sawine is a comforting, rich and aromatic dessert that's usually served during the Eid-ul-Fitr celebrations.
This delicious treat is made with vermicelli noodles, milk, aromatic spices and traditionally served, topped with raisins and toasted nuts.
Although this dessert is usually made with cows milk, I made a delicious vegan variation using creamy oat milk.
See below for this easy-to-make sawine recipe.
For the Vermicelli
1 Cup Parched Vermicelli (I used store bought vermicelli already parched)
2 Cups Water
1/2 Cup- 3/4 Cup Brown Sugar
For the Spiced Milk
3 Cups Oat Milk (I used Chobani extra creamy oat milk)
1 1/2 tsp Cardamom Powder
1 Cinnamon Stick
Few sticks of clove
For the Toppings
1 Handful of Raisins
1 tsp Vegan Butter
1 Handful of Almonds
Add all of the spiced Milk ingredients to a pot and simmer on medium low heat for 30 minutes, stirring frequently. Then remove from heat.
In a another pot add 2 Cups of water and bring to a boil. When the water begins to boil add the sugar and parched Vermicelli. Cook until the Vermicelli is tender then turn off the heat and allow to sit for a few minutes, until the Vermicelli has absorbed the liquid.
In another pan, on low heat add a handful of slivered almonds and quickly toast until golden brown. Remove toasted almonds and set aside for serving.
In the same pan, on medium low heat add 1 tsp Vegan Butter and a handful of raisins or Sultanas. Toss the raisins with the butter until they are softened. Remove from heat and set aside for serving.
To serve; add cooked vermicelli to a dessert cup, pour over with warm spiced milk and top with raisins and almonds.