What happens when the last person who knows the recipe is gone?

Growing up, I vividly recall my paternal grandmother making seviyan by hand. In a matter of minutes, the simple dough made with refined flour and water would turn into fine, thread-like strands of vermicelli. She would fill paraats (large, shallow steel platters) with them and lay them across the hall, left to dry under the slow turn of the fan.

These delicate strands would go into her much-loved dessert, meethi ( sweet) seviyan . Years after she passed, my mother preserved a few boxes of these handmade treasures in the freezer, then used them to recreate her dish one last time. No one in the family had learnt the art from her, and thus we have never eaten meethi seviyan with handmade vermicelli again.

Meethi seviyan made with roasted vermicelli, sugar, ghee, and dried fruits