Vonn (Vohn/Vhon/Vorn/Orne) is a sweet, creamy and hearty gruel consisting of Rice, split Bengal gram, Coconut and unrefined Palm sugar. It was traditionally served at weddings and also before weddings in a "feed the poor" meal. It has now morphed into a meal that is enjoyed around tea-time in Goa and elsewhere. The traditional method calls for soaking the dal and rice overnight, along with grinding and extracting juice/milk of fresh coconut. This is my simplified way of making this tasty dish.
1 cup split chana dal (bengal gram)
1 cup raw rice flour
1 can coconut milk
300 grams jaggery (unrefined palm sugar)
sugar and salt to taste
1. Soak the chana dal in water for a few hours.
2. Boil the chana dal until soft, yet firm enough to retain it's shape.
3. Mix the rice flour with enough water to form a smooth thick paste.
4. In a pot, combine the rice paste and one can of coconut milk. Mix it cold until you end up with a creamy smooth mixture.
5. Add in the palm sugar and bring to a boil, stirring constantly on low heat. Note: It is very important that you stir constantly through this phase as the rice will clump up if you do not. Maintaining low heat helps with this process too.
6. Once the mix starts to boil, add in the cooked chana dal and a pinch or two of salt while continuing to stir constantly.
7. Cook until you achieve your desired consistency. I like mine to be fairly thick, as demonstrated in the above picture. You can also taste for sweetness and add in some sugar if desired.
8. Take the pot off the heat, and let it cool for a few minutes. Serve in a bowl or saucer, along with a piping hot cup of tea.