Eid-ul-Fitr sweets that make our celebrations

April 26, 2022

Eid-ul-Fitr marks a significant cultural and spiritual milestone in Trinidad and Tobago, characterised by a spirit of generosity and the sharing of traditional delicacies. This first-hand account explores the vibrant customs associated with the festival, focusing on the preparation and distribution of signature sweets such as Sawine and various barfi varieties.

The narrative highlights the communal aspect of the celebration, where families open their homes to neighbours and friends of all backgrounds to partake in the festivities. Readers will gain insights into the specific ingredients and methods used to create these heritage recipes, which have been passed down through generations.

The article provides a detailed look at the sensory experiences of the day, from the aromatic spices in the kitchen to the festive attire worn during visits. By documenting these personal interactions and culinary rituals, the text serves as an essential guide for understanding the inclusive nature of Eid-ul-Fitr within the Caribbean context. It offers a distinct perspective on how food acts as a bridge for social cohesion and cultural preservation.

Key Takeaways

Eid-ul-Fitr represents a time of profound joy and communal sharing across different communities in Trinidad.
Traditional sweets like Sawine and Gulab Jamun remain central to the culinary identity of the festival.
The practice of visiting multiple homes fosters a strong sense of belonging and social unity.
Detailed preparation of festive dishes reflects a deep respect for ancestral recipes and cultural heritage.
Generosity through the distribution of food parcels ensures that the spirit of Eid reaches everyone.

Eid-ul-Fitr sweets and celebrations: A Trinidadian tradition

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 sweets

Rasgulla

Ingredients

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

Shop Now

Method

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)

Ingredients

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)

Method

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

You may also like: