Saw­ine, al­so known as ver­mi­cel­li kheer in In­dia and Pak­istan, is one of the most pop­u­lar Eid-Ul-Fitr dish­es.

It’s es­sen­tial­ly a ver­mi­cel­li pud­ding that’s made ex­tra-creamy with sweet­ened con­densed milk. Aro­mat­ic spices like cin­na­mon and clove make this dish ex­tra-spe­cial. Add as many or as lit­tle raisins, cher­ries and al­monds as you like!

IN­GRE­DI­ENTS

5 cups full-cream milk

3 ta­ble­spoons gran­u­lat­ed sug­ar

4 ta­ble­spoons sweet­ened con­densed milk

7 ounces ver­mi­cel­li

2 cin­na­mon sticks

1 car­damom pod

3 whole cloves

⅛ cups sliced or sliv­ered al­monds, toast­ed

¼ cup halved maraschi­no cher­ries, op­tion­al

¼ cup raisins

DI­REC­TIONS

1 In a large, dry pan over medi­um-high heat, add ver­mi­cel­li and parch un­til it turns brown; set aside.

2 In a sep­a­rate large pot, add 3 cups of full-cream milk, cin­na­mon, cloves, car­damom and sug­ar and bring to a boil.

3 Then, add ver­mi­cel­li and let cook un­til it is 3 min­utes away from be­ing ful­ly-cooked.

4 The saw­ine should be­come thick as the ver­mi­cel­li cooks. Add the rest of full-cream milk, con­densed milk and raisins. Mix and let cook for 3 min­utes then re­move aro­mat­ics.

5 Gar­nish saw­ine with toast­ed al­monds, more raisins and maraschi­no cher­ries.