Golden Sawine

Background

Golden Sawine is a cherished Indo-Caribbean celebration dessert: delicate strands of toasted vermicelli coated in fragrant ghee, gently simmered with lush evaporated milk and sweet condensed milk, warmed by cardamom and cinnamon, then brightened with a silky addition of custard powder that lends its signature golden hue. Finished with festive touches—plump raisins, toasty almonds, buttery pistachios, fragrant saffron, floral rose water, and jewel-like maraschino cherries—it’s a bowl that feels like a celebration in every spoonful.

Ingredients

• 200 g vermicelli
• 3 tbsp ghee
• 3 cups evaporated milk
• 1 cup water
• 1/2 cup condensed milk (more to taste)
• 2 tbsp custard powder
• 1–2 tbsp sugar (optional, to taste)
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• Pinch of salt
• 1/4 tsp grated nutmeg
• 1 tsp vanilla
• 1 tsp rose water (optional)
• Few threads of saffron (optional)
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1/4 cup chopped pistachios
• 6 maraschino cherries (for garnish)

Equipment

• Large heavy saucepan
• Whisk
• Wooden spoon
• Measuring cups and spoons
• Ladle

Preparation

1. Set your mise en place: measure everything so the cooking flows smoothly.
2. Make a slurry: whisk the custard powder with 3 tbsp cold water until smooth; set aside.
3. Prep garnishes: rinse the raisins. If needed, further slice the almonds and chop the pistachios for even sprinkling.

Cooking Process

1. Toast the base: warm the saucepan over medium heat and melt the ghee. Add the vermicelli and stir constantly until deeply golden and nutty, about 5 minutes timer.
2. Build the body: pour in the evaporated milk and the remaining water. Stir in the cinnamon, cardamom, and a pinch of salt. Bring to a gentle simmer and cook until the strands are tender, about 12 minutes, stirring often to prevent sticking timer.
3. Golden finish: lower the heat and whisk the custard powder slurry into the pot in a thin stream, stirring constantly. Cook until lightly thickened and glossy, about 2 minutes timer.
4. Sweeten and plump: stir in the condensed milk; taste and balance with a little sugar if desired. Fold in the raisins and simmer gently so they plump, about 2 minutes timer.
5. Fragrant lift: remove from heat and stir in the vanilla, a whisper of nutmeg, a few threads of saffron, and the rose water.
6. Rest and serve: let the pot stand so the texture settles and thickens slightly, about 5 minutes timer. Ladle into bowls and top with the almonds, pistachios, and maraschino cherries.
7. For a chilled version: cool completely and refrigerate until cold and softly set, at least 2 hours timer.

Serving and Enjoying

Serve warm for cozy comfort or chilled for a pudding-like treat. Right before serving, crown each bowl with a generous scatter of almonds and pistachios, a few extra raisins, and one or two maraschino cherries. A final pinch of saffron over the top adds sunshine color and aroma, while a faint splash of rose water whispers floral notes with every spoonful.

Tips and Variations

• Texture control: if it thickens more than you like, loosen gently with a splash of warm evaporated milk or a bit of hot water.
• Sweetness: adjust with extra condensed milk or a spoon of sugar to taste.
• Spice profile: dial up or dial down the cardamom and cinnamon to suit your palate; a scant pinch more nutmeg adds warmth.
• Richer aroma: a touch more ghee deepens the toasty fragrance.
• No saffron? Simply skip it; the custard powder still delivers a golden finish.

Storage and Reheating

• Refrigerate in a covered container for up to 3 days.
• To reheat, warm gently over low heat, loosening with a splash of evaporated milk or hot water, stirring until creamy again.
• For make-ahead serving, keep garnishes like almonds, pistachios, and raisins separate and add right before plating for best texture.