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Eid-Ul-Fitr – sweets that make our celebrations

By Marissa Armoogam. Trinidad is renowned the world over for our many festivals, cultural activities, people and food, to name a few things. As we approach the middle of Eid-Ul-Fitr another year the festival and celebrations are in full swing as each month that goes by is met with preparations for any given celebration.

In this regard I jump right into the Islamic celebration which will be celebrated in the month of July this year; as such I have decided to share with you two recipes which are quite simple but elegantly delicious and delectable.

Recipes for Eid-Ul-Fitr




1 pack of powdered milk

1 cup of water

For the Syrup

2 cups of water

1 tsp of grated fresh ginger

1 ½ cups of sugar

Oil for frying


Using a sieve gently sift the powdered milk into a large mixing bowl, slowly add in about ¼ cup of water and mix quickly until a soft sticky dough is formed, using the palms of your hands gently roll small amounts of this mixture into small balls, be sure not to roll the mixture to tightly or else the inside will not be cooked.  Once you have done this cover all the balls with a light cloth.

In a large frying pan pour in the oil until the pan is filled ½ way and slowly heat. Once the oil is hot add in the balls probably five at a time and constantly stir them until they are a light golden brown. Remove from oil and drain. Continue until all the frying is complete.

To make the syrup add the water sugar and ginger in a saucepan and bring to a boil and then lower the heat until it reduces to simple syrup. Place the fried ball into a deep bowl and pour the syrup over the balls and let rest. Enjoy!

Sawine (Vermicelli)



1 pack of Vermicelli

1 pack of evaporated milk

1 tin of sweetened condensed milk

2 tsp powdered cinnamon or 1 stick of cinnamon

1 tsp powdered nutmeg

2 tsp vanilla essence

1-2 litres of boiling water

1 pack of sliced almonds

1lb of golden raisins (soaked in hot water to plump up)

1 jar of cherries (chopped)


Heat a large cast iron pot, empty ¾ of the pack of vermicelli into the pot and stir intermittently until most of the vermicelli is browned. Lower the heat and add in the hot water and stir. Add in all the spices and the essence and raise the heat again.

Continue to boil for approximately 15 to 20 minutes or until the vermicelli is cooked. Lower the heat once again and add the condensed milk gradually tasting to your preference.

Turn off the heat, gradually add the evaporated milk stirring continuously. When serving add the cherries, almonds and raisins according to your taste. Enjoy!

June 2014 – Issue 10   www.sweettntmagazine.com

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