Recipe for Sweet & Dry Vermicelli/Wheat Strings/Shevyo/Seviya

Wheat Strings/Vermicelli/ Shevyo, Seviya, Semiyan, call it whatever you like but
the taste and texture has to be perfect!

There are many versions of making this particular dish. You can either make a
Kheer out of it or a mushy dessert.

But what i'm sharing with you all, is a dry and sweet snack, best enjoyed for
evening tea!

This is quite popular in most Goan homes during tea time and it's called Shevyo
pronounced as 'Shyo-Yo'

The Best Shevyo I've eaten till date is the one which my favourite aunt(more
like a mother to me, because as a kid, I used to be at her house almost 18 hours
of the day) Cecil Aunty used to prepare! The texture of the Shevyo that she used
to prepare, was just PERFECT and 'Sodsodith' (A Konkani term used to describe
anything that is Grainy, Smooth, Separated or Fluffy, especially Rice and grains
alike) just the way I like it!

Unfortunately or Fortunately, I was always busy being pampered and hogging away
at her place that I forgot to learn how to make this from her.

But since this is my Husband's favourite, I got the recipe some years ago from
my Mum and gave it a try, but it turned out abit mushy.

Then, I tried it a second time using some techniques that I use on Pulao and
tadaaaa! I got the PERFECT 'Sodsodith' Shevyo!

And Yes! I've shared the techniques with my Mom now! Guts! 😅 (Like seriously!
Imagine teaching your teacher!)

s always, I'd like to share my recipe and techniques with all of you too!

Hope you like it and enjoy it as much as I do making it!

Dedicating this post to my darling Cecil Aunty who has fed me, taken care of me,
loved me and pampered me like her very own.