Xantilicious.com

Soji / Vonn

Soji (in South Goa) and Vonn (in North Goa) is a traditional Goan sweet/dessert prepared during special occasions and festivals. I have grown up knowing it as soji in Salcete and mom prepares it specially for 'Santos Passos' during lent time, during São João along with few patoleos (as we prepare them again on 15th August). Soji/ Vonn is also prepared before weddings during the family lunch (or bhikra jevonn).
  • Passive
    2 Hours
  • Prep
    15 minutes
  • Cook
    25 minutes
  • Servings
    4 People

Ingredients

  • 1/4 cup Chana dal
  • 15-20 Cashew Nuts (or use fresh cashewnuts (Bhibhe))
  • 1/2 tsp Salt
  • 1/4 cup Rice flour
  • 3/4 cup Jaggery (Palm and cane jaggery mixed)
  • 1 1/2 cup Coconut Milk (I used canned coconut milk)
  • 1 tsp cardamom powder

Instructions

  • 1 Soak the cashewnuts and chana dal in water for atleast 2 hours.
  • 2 In a vessel, add the soaked dal and chashewnuts along with 3 cups water and salt. Boil it for about 15 minutes till the chana dal is cooked.
  • 3 As the dal cooks, in a small bowl add rice flour and mix it with 1/4 cup water to make a thick paste.
  • 4 Chop the jaggery.
  • 5 After the dal is cooked, add the jaggery. Bring it to a boil, stir till the jaggery dissolves.
  • 6 Add the coconut milk. Bring it to a boil.
  • 7 Lower the flame and slowly add the rice flour paste and keep stirring, the mixture gradually starts to thicken.
  • 8 Add the cardamom powder. Mix well.
  • 9 Soji / vonn is ready.
  • 10 Serve it warm or chilled! Enjoy!!!
 

60 Comments

  1. What should the final consistency be like….porridge or thicker like halwa?

    1. Hi Chris, its more like a Porridge.

  2. Hi Xanti,
    My wife who is from Salcete always prepares Soji adding shredded coconut in place of coconut milk it tastes crunchy and we love it. Thanks for the share

    1. Hi Arul
      Hmmm, that sounds interesting, have not heard of shredded coconut to the soji . Then how does it become that liquid consistency ? Just curious to know .

  3. I wish I can make this dish soon… ithe will, be a dream Xanti, thank you for making cooking fun,.

    1. Hi Suzanne
      Thanks for your lovely feedback 🙂 Do try the soji recipe out and do drop in your feedbacak 🙂

  4. I have tried many times. It is easy and nice.

    1. Thanks Barbara for your lovely precious feedback .. Happy to know that you liked it 🙂

  5. if I don’t have rice flour ready can I soak rice overnight n grind.pls tell

    1. Hello Eugenia

      yes, soak rice overnight. Next day, grind into a fine paste and use it 🙂

  6. Wow…. Looks delicious… Surely gonna try it…

    1. Thanks Lucy… Do give it a try and share your feedback 🙂

  7. Is this the same dal prepared during pass (lent season)

    1. yes sweta …this one 🙂

  8. I prepared it today. It was yummy. Thanks for the recipe.

    1. Thank you fatima for your feedback…happy to know it turned out good 🙂

  9. Wow!!! look good

    1. Thank you Renn 🙂 Do give it a try !

  10. I just thought about where I would find this recipe…did not even remember the name of this sweet and by chance it just pops in front of my eyes just as I opened your page.Great can’t wait to try it

    1. Thanks sid
      So try the vonn / Soji recipe and share your feedback with me 😊

  11. It was yummy ! I prepared the Soji as per my taste. I added a wee bit of fresh grated ginger. It tastes super.

    1. Thanks Barbara for trying to the recipe and sharing your feedback

  12. The vonn looks superb,will definitely try it and let you know the outcome. Appreciate your move in keeping the goan recipe legacy alive.

    1. Thanks Sweeney
      For appreciation my work 🙏😊do give it a try and share your feedback

  13. I too like the Voon you so nice Xanti

    1. Thank you so much rosy 🙏

  14. Looks so yummy will try over the weekend. Any possibility of it coconut milk splitting when addung to jaggery mine always curdles up

    1. Hi shradha
      No not really .
      Keep the flame on low while adding .

  15. can we use any rice Flour or any particular type of rice is to be used.

    1. Hi tabita
      Any rice flour will do

  16. Hi Xanti , tried the Vonn and it was yummy … but my consistency was little runny but after few hours it thicken slightly …otherwise overall it was great..thank u

  17. I am definitely going 2 try yr Vonn recipe V usually prepare it for 4r Pass during Lent season

    1. Hi Philomena
      Kool 👍🏻Do try it out and share your feedback 😊

  18. Hi Xanti, you make cooking so easy and your recipes are easy to follow, I use to think Vonn/sooji so difficult to make and didn’t want to try but with your recipe I will surely do it. God bless you

    1. Thanks libania
      Do try it out and share your feedback with me 😊

  19. Made the Vonn! Was delicious. Had this after years. Truly enjoyed it. Thank you for your recipie and guidance.

    1. Hi flavia
      Glad to know this … that’s for trying the recipe and for sharing your feedback with me 😊

  20. Hi Xanti, it was my very first time that i read the receipe of Vonn. I used to find it so tedious but you really made the receipe superrr easy. tried your receipe and it turned out awesome. My husband is my biggest critic but he really enjoyed. Thank you so much.

    1. Thanks Joanna ,
      Happy to know your husband enjoyed it 😊
      Thanks for sharing your feedback , 🙏

  21. Thank you for the recipe Xanti😊 Turned out perfect. I used the palm and cane jaggery in equal proportion. It turned out to be light brown but overall very happy with the outcome.

    1. Thanks Avita for your feedback ../ happy to know you liked it 😊

  22. Hi Xanti, I tried and made Vonn today for the 1st time. It turned out delicious. Taste was 10 on 10. However I did not get that dark brown colour. Could you tell me how do I get that dark brown colour? Thanks for the recipe

    1. Hi Deborah
      Dark color is achieved by using the GOAN palm. Jaggery

  23. Hi Xanti, I am a very big fan of yours.. every time I try your recipe they just turn out perfect which in turn motivates me to try more and more.. today I tried your Vonn and my very 1st attempt and it turned out delicious.. #perfect recipe #detailed explanation #easy to follow #loved it. Million thanks to you and May the good Lord continue to bless you abundantly.

  24. Hello Xanti, the Vonn turned out excellent, I always thought it was difficult to make, The recipe was very easy to follow.Thanks once again.

    1. Hi Angela
      Thanks for trying the vonn recipe and for sharing your feedback with me 😊🙏

  25. Thanks for the recipe. Which jaggery you are using. Is goa jaggery a must.
    .

    1. Hi tina
      Yes preferable half GOAN palm (the dark one ) and half cane Jaggery (the light colored one )

  26. Hi Xanti

    Thanks. The soji turned out tasty. I didn’t have rice flour so just ground some rice into powder. Taste full marks

    Thank you

    1. Thanks Roseline for your feedback 😊

  27. Hi Xanti, I tried soji today n it really turned out so good, my husband really liked it😋😋😋…🙏Thankyou so much for sharing…love your recipes

    1. Thanks ivy for your feedback 😊glad you’ll enjoyed the Soji

  28. Tried this as well as your Atol recipe. Absolutely loved both but Vonn will always be my favorite ❤️ Thanks to you Ive learnt to make so many traditional Goan sweets. Thank you for sharing your recipes with detailed explanations and pictures.

    1. Thanks patsy for the appreciation and for sharing your feedback 😊means a lot to me

  29. Hi Xanti thank you so much for this amazing recipe! I have a very selective sweet tooth, so was a bit apprehensive to make it, but hubby loved eating it as a child, hence decided to give it a go. Turned out super delicious even though being in Melbourne didn’t have the dark coloured jaggery, the taste was absolutely spot on!

    1. Thanks Juanita for your feedback 😊glad to know you’ll enjoyed the same

  30. Hi Xanti
    Just tried making Vonn, by following your recipe. Turned out superb, though it was the first time. It became a little thick, but we enjoyed it. My husband is usually not very fond of Soji / Vonn but today he relished it. Thanks for the recipe. Ludveena

    1. Thank you ludveena for your amazing feedback 😊 glad your husband enjoyed the same

  31. Easy & best recipe ! Thanks Xanti

    1. Your most welcome

Leave a Reply

Your email address will not be published. Required fields are marked *

  • SHARE US

    If you like the recipes share our site with your family and friends.