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.
- 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
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.