Vhonn is a traditional Goan rice kheer. It is semi- solid, smooth, creamy & velvety. It is traditionally served in saucers.  It is generally prepared & served before weddings (feeding the poor) & also at weddings where you follow traditional customs & serve a traditional meal.

It is the coconut juice extract & Goa Pyramid Jaggery which makes it deliciously sinful. It is a great comforting warm dessert in the winter & rainy season. You may enjoy this lovely  Vhonn whenever you feel like it as it is a very simple preparation. Vhonn tastes better in Goa… I think the coconuts, the Goa jaggery & the water from Goa makes it very tasty!

You must try out this wonderful recipe for Vhonn… your taste buds will surely relish it! 😀

Priti Fernandes , this is especially for you! I hope you will enjoy this Vhonn.

Ingredients :

  • 1 fresh Coconut (scraped/grated)
  • 50 gms. Raw Rice (soak overnight)
  • 1 cake Goa Pyramid Jaggery/Palm Jaggery or to taste(grated)
  • 1 tbsp. Sugar (optional)
  • 3 tbsps. Chana Dal (soak overnight)
  • Salt to taste

Procedure :
Drain the soaked chana dal & boil with sufficient water & keep aside to use later. The chana dal should be soft but slightly firm. (It should not be mushy).

Grind the coconut with enough water & strain to extract thick & thin coconut juice. After the first extract, add some water to the coconut residue & extract juice.

Drain the soaked rice & grind with some water till you achieve a fine paste.

Transfer to a bowl & rinse the blender/grinder with some water add to the rice paste.

In a sufficiently large dekchi/pan/pot, blend well the rice paste, thick & thin coconut juice together.

Place the pot on the heat & keep stirring continuously on slow heat till the mixture starts bubbling.

Add grated Goa pyramid jaggery & keep stirring till the mixture starts thickening.

Then add sugar, boiled chana dal & salt to taste.

Keep stirring for about another five minutes.

Switch off the heat & serve hot or cold in bowls  or serve the traditional way in saucers.

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