Soji / Vonn

 

Soji

Soji also known as Vonn is a traditional Goan sweet usually made with coconut, jaggery and chana dal along with bibbe (raw cashewnuts) or cashewnuts if bibbe are not available. Soji can also be made with wheat (Goum), Konga and Konko dudi (Bottle guard).

Goan Soji is made on Palm Sunday and São João.

This dish is called ‘Kazarachi Soji’ when made with wheat. For my cousin’s wedding I remember Soji being served in a kotti (coconut shell) for Bikareanchem Jevonn where one Sojicho budkulo (clay pot) was sent to Mama’s (Mom’s brother) house.

Since Bibbe are in season I have used Bibbe here in this recipe.

Ingredients:

2 freshly grated coconuts

250 gms Chana dal

1 ½ cup suroi rice flour

250gms Sugarcane jaggery

3 pyramid of coconut jaggery (270 – 300gms)

18-20 cardamom

60 bibbe (raw / young cashew nuts)

Ghee 1 ½ tablespoon

1 litter water + water to extract coconut milk (thick and thin)

Salt to taste

Vonn - Soji

Pre-Preparation:

1. Soak the Chana dal for 1 hour.

2. Soak the bibbe in hot water for 30 minutes.

3. Now clean the bibbe and peel the outer skin and set aside.

4. Extract 3 cup of thick coconut milk from the grated coconut.

5. And 4 cups of thin coconut milk the second time.

6. Remove the seeds from the cardamom and pound it in a mortar and pestle.

7. Scrape both the jaggerys and set aside.

8. Cook the Chana dal in 1 cup water in a pressure cooker for 3 whistles (chana dal should be 80% cooked).

1

3

2

4

Preparation:

1. Add 1 ½ cup rice flour to the thin coconut milk and mix well ensuring no lumps are formed.

5

2. Take a big pot (3.5 to 5 liters) and add 1 litter water and bring to a slight boil.

6

3. Now bring the heat to low.

4. To this add the rice and coconut mixture; stir continuously.

7

8

5. As it starts to thicken add ½ the quantity of scraped jaggery and stir.

9

10

6. After 3-4 minutes add bibbe and keep stirring.

11

7. Now add the thick coconut milk and Chana dal.

12

13

8. Once it starts to slightly thicken add the remaining quantity of scraped jaggery, cardamom and pinch of salt. Check for desired sweetness.

Vonn

15

16

9. Add ghee to this and keep stirring.

17

10. Chana dal should have a slight crunch ( don’t overcook the dal)

18

11. Cook till it reaches a consistency you desire (I like to keep it in between not to thick nor too thin)and switch of the gas.

19

20

12. You’re Goan Vonn / Soji is ready.

Vonn

13. Serve Soji in a saucer or Kotti.

21

Enjoy life, it’s delicious.

Advertisements

4 Comments Add yours

  1. Sushmitha Gomes says:

    Hie Alves,

    Thank you for the recipe. Wanted to give it a try. Had a query. Why do we have to use 2 types of jaggeries? I mean is it for taste or for colour? Can we use just one type if yes which one?

    Sushmitha

    Like

    1. alvesnaaron says:

      You can use one type for that I recommend Sugarcane jaggery.

      Like

  2. Carlos Costa says:

    Hi Alves
    How can you make toddy vinegar out of coconuts, if you cannot find a source for toddy (sura) ?

    Like

    1. alvesnaaron says:

      I am working on it and soon the method will be shared as for sur / toddy I have a post on how to make it with tender coconut water.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s