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.
2 freshly grated coconuts
250 gms Chana dal
1 ½ cup suroi rice flour
250gms Sugarcane jaggery
3 pyramid of coconut jaggery (270 – 300gms)
60 bibbe (raw / young cashew nuts)
Ghee 1 ½ tablespoon
1 litter water + water to extract coconut milk (thick and thin)
Salt to taste
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. Add 1 ½ cup rice flour to the thin coconut milk and mix well ensuring no lumps are formed.
2. Take a big pot (3.5 to 5 liters) and add 1 litter water and bring to a slight boil.
3. Now bring the heat to low.
4. To this add the rice and coconut mixture; stir continuously.
5. As it starts to thicken add ½ the quantity of scraped jaggery and stir.
6. After 3-4 minutes add bibbe and keep stirring.
7. Now add the thick coconut milk and Chana dal.
8. Once it starts to slightly thicken add the remaining quantity of scraped jaggery, cardamom and pinch of salt. Check for desired sweetness.
9. Add ghee to this and keep stirring.
10. Chana dal should have a slight crunch ( don’t overcook the dal)
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.
12. You’re Goan Vonn / Soji is ready.
13. Serve Soji in a saucer or Kotti.
Enjoy life, it’s delicious.