Goan Vonn (a Goan kheer, you could say) is an amazingly delicious dish. I like it more than other kheer I've ever tasted. Do make this and find out for yourself how tasty it is. The full recipe is available here: veenapatwardhan.com/pat-a-cake/2022/01/29/quickergoanvonnrecipe/
Just came across your channel and checked a few recipes.. I subscribed just for your voice, its so soothing and like a singer's voice 😊🙏 I went to goan santa cruz high school in the 70s. Thank You for the lovely recipes, presentation.
Veena happy Independence day and happy feast of Our Lady. As I commented last i made your Vonn today as my dear departed mum would make every 15th august. It was simply delicious. I shared with my friend and siblings. Thank you so much. God bless you ❤️🤗
Oh.... thank you so much for trying out my vonn recipe, Lalita, and so very glad you and your family remembered your beloved mum as you enjoyed it. And here's wishing you too a happy Independence Day and Happy Feast of the Assumption of Our Lady.
Thanks for the detailed instructions. In Mangalore, we use moongdaal instead of chanadal and it doesn't need to be cooked in pressure cooker as moongdal cooks very fast on stovetop. My proportion is, 1/4 kg moongdaal, 1/2kg jaggery, and milk of 1 large coconut. Reserve the thick coconut milk (1st extraction) aside, and add it at the end and simmer. You can also add presoaked sabudana. It not only thickens the vorn, but also adds to visual appeal as you see some transparent things floating in vorn and you get something to bite into 😀
You're most welcome, Nancy. The Goan vonn too can be made with moog dal. I've made it myself that way too. And it was so delicious. Must try with sabudana too next time. And many thanks for sharing your recipe of Mangalorean vonn.
Just happened to see 1 and then came in and looked at this... I could taste it... When it's made on the video 👍😊 Awesome and clear explanation 🙏 God bless you 💐
Can't we add jaggery instead of sugar in the end since you added jaggery earlier too. I am diabetic. Will it dissolve fast ? I do not want to add sugar at all. Lovely. Thumbs up. I loved the way you can explained. The method was good. Thx so much. I am going to try. 👍👍
You're welcome, Amelia. And thanks for the appreciation. And oh yes, of course , you can add jaggery at the end instead of sugar if you want the vonn to be a little sweeter than it is. I mentioned sugar, because it would be more convenient to add it for adjusting the taste if necessary, rather than having to grate a little more jaggery and then adding it. If you're satisfied with the original sweetness, then you don't have to add anything extra at the end.
Veena, your video makes this traditional Goan dish look so easy for the modern cook. Your precise instructions, professional style, and elegant delivery make your videos stand out from the rest. Also, desserts that are gluten free and dairy free are rare. One question for you: If rice flour is not available, would corn starch be a good substitute?
Thank you for the generous appreciation, Cynthia. Cornflour would do as a substitute but it would give the vonn a slightly different taste and texture. Also, if you don't have rice flour, you could soak a little rice in water for around 2 hours, grind it to a paste (doesn't have to be entirely smooth) and then add that to the vonn. And a third substitute could be wheat flour or else all-purpose flour. Make a slurry with this and use it as a thickener.
Nicely made. Perfect colour and. consistency. Mangalore and surrounding areas, this is known as Madgane. The difference is that chana dal is slightly roasted with or without ghee before cooking. Tender cashews are also added.
Hi Manila! Yes, in Goa too nowadays some people make vonn with moog dal. I have made it this way too, and found the vonn is equally delicious. But the traditional recipe calls for chana dal.
In north Goa v do not add too much of chana dal n do not mash. Instead of rice flour v use Goa surai rice slightly coarsely ground et or dry. Cook d rice in thin coconut milk, add d jaggery n lastly d thick coconut milk. No cashew nuts added only cardamom pd. I will surely try yours. Thanks for sharing. ❤
You're most welcome, Cecilia. And thank you so much for sharing your vonn recipe. I lightly mash some of the chana dal, as my personal modification, because that's the way I like it. I think all of us add our own variations to different recipes to make them according to our taste. Nowadays, rice flour is readily available and so using it is a time-saving option to soaking and grinding rice or grinding it dry. Also, I personally found no difference in the texture or taste of the vonn whether we separate the thick and thin coconut milk or combine it and add it all at once. And since, I try to keep my recipes simple and less time-consuming, I suggested collecting all the coconut milk in one vessel. I spend a lot of time, testing and re-testing my recipes. I guess, having a scientific background, I try to think practically and like to make sensible modifications now and then. But please do try my recipe. And don't forget to let me know how it turns out! Have already got a lot of positive feedback, but I'd love to hear from you.
Ur recipe of Goan Vonn is so inspiring that I must try it out by adding 1tbdp of oil to gram dal which I hv never done. Veena ur recipes take me down memory lane
Do you have recipes of pork ? Chicken and beef ? Please share your video for pork chops, pork curry and chilli pork. Shall appreciate. Thx alot. God bless.
Amelia, I'm so sorry I don't have any pork recipes. Also, pork is not available where I live. About chicken recipes, do watch my chicken xacuti recipe: ua-cam.com/video/fCVTCzHTT3s/v-deo.html . And very soon I'll be sharing a chicken potato chops recipe. So stay tuned. And God bless you and your family too.
@@lourdinadcosta9996 , recipes like vonn, kann, and also this dish you found out is called moog kal, all come in the category of godshem. They are different kinds of kheers or puddings. By the way, moog kann is also made with green moog, jaggery, coconut milk, and nuts.
Hi! A clarification: The content that I need to add in the description box is already taking up too much space. However, to make the ingredients and the entire recipe available to everyone, I add a clickable link to this in the description box and again at the top of the comments. Just a single click is all you need to get to the ingredients and the measurements and also the entire procedure. This kind of link is available for every video. Do check it out.
Amy, the link to the full written recipe is in the description box. But here it is for your convenience: veenapatwardhan.com/pat-a-cake/2022/01/29/quickergoanvonnrecipe/
@@PataCake I made just half quantity of this today, it turned out great. Thank you very much, Veena. I omitted the nuts & used half n half of cane & palm jaggery. Also washed & ground rice as I think the rice flour available in my part of the world may be Basmati. As I was making it I recalled that at a wedding I'd attended in Bardez, they distributed Boll. Have you uploaded that recipe by any chance?
@@Leana6517 , you're most welcome. And thanks for the appreciation. Using some palm jaggery (which unfortunately isn't available where I live) would certainly add a richer colour to the vonn. But about the rice flour, I suggest the next time you make vonn don't bother with trying to source, soak, and grind rice from Goa, as the rice flour only acts as a thickener in this recipe. However, in recipes like sannas and coiloreos, Goa rice would surely make a difference. And about Boll, no, I don't have a recipe for this as yet. Take care and God bless!
Goan Vonn (a Goan kheer, you could say) is an amazingly delicious dish. I like it more than other kheer I've ever tasted. Do make this and find out for yourself how tasty it is. The full recipe is available here: veenapatwardhan.com/pat-a-cake/2022/01/29/quickergoanvonnrecipe/
Hello aunty all Goan dishes reminded me my childhood all Goan aunties making these dishes thank you u so much
You're most welcome, Bharati. Thank you so much for your appreciation.
Nice and easy recipe. Thank you Aunty for sharing your recipe
@@maffyfernandes6723 , You're most welcome, Matty. And thanks for your appreciation.
Thanks brought memories of Portuguese Goa God bless
You're so welcome, Eshaan. And thanks for the appreciation.
Just came across your channel and checked a few recipes.. I subscribed just for your voice, its so soothing and like a singer's voice 😊🙏
I went to goan santa cruz high school in the 70s.
Thank You for the lovely recipes, presentation.
You're most welcome, Shruti. And thank you so much 🙂for the appreciation.
Tks for all the Goan recipes.
You're most welcome, CaptainPuri1.
YES... It is super easy VONN.....I will definitely try this method. 💕❤️💕.
Thank you, Mary.
Beautifully made!Perfect explanation!
Thank you so much, Maria, for your appreciation.
Delicious kheer.. while watching itself I felt like having..
Thank you so much, Bindu.
Very good madam looks colour exactly goan vonn I really like I will try to make thank you god bless you
You're most welcome, Raquel. And thank you so much for the appreciation and for wanting to try out my recipe.
Vonn ,my favourite dish,nit only me im sure all goans,thanks
You're welcome, Mary. And thanks for the appreciation.
Goan vonn recipe looks delicious and tasty nice presentation 👍❤️
Thank you, Luciana.
Thank u mam I always wondered how it is prepared. You made it so easy. You are the best
You're most welcome, Catherine. And many thanks for the kind words of appreciation.
Thanks for sharing the recipe..
You're most welcome, Freya.
Veena happy Independence day and happy feast of Our Lady. As I commented last i made your Vonn today as my dear departed mum would make every 15th august. It was simply delicious. I shared with my friend and siblings. Thank you so much. God bless you ❤️🤗
Oh.... thank you so much for trying out my vonn recipe, Lalita, and so very glad you and your family remembered your beloved mum as you enjoyed it. And here's wishing you too a happy Independence Day and Happy Feast of the Assumption of Our Lady.
Superb Recipe. Thanks 😊 for the video
My pleasure, Appy. And thanks a lot for the appreciation.
Lovely recipe
Thank you, Nishi.
It looks so tasty - yummy yummy.
Thank you for your appreciation, Francis.
I like the name Pat a cake 🎂 you explain like a teacher n it is easy to understand , l like the way you speak gently n politely ,God bless you 🙏
Thank you for the appreciation, Milagrine.
Good Morning.. Veena , Thanks very much for sharing. I will give it a try.👌👍💖
You’re welcome, Franklina. And thanks for deciding to try out my recipe.
Delicious Goan Vonn. 👌
Thank you, Amrita, for your appreciation.
Very tasty n delicious kheer.i will try it 👍👍👌👌
Thanks for the appreciation, Smita.
Good afternoon Veena, today I tried it turned delicious. Thanks for sharing 👌
You're welcome, Jocyleen. And glad to hear your vonn was delicious.
Please make videos in aspects of life. You seem very calm and collected/composed , leading a balanced and kind life.
Thanks for the suggestion, Maria. But making videos for just this one food channel is taking up a lot of time.
Thanks for the detailed instructions. In Mangalore, we use moongdaal instead of chanadal and it doesn't need to be cooked in pressure cooker as moongdal cooks very fast on stovetop. My proportion is, 1/4 kg moongdaal, 1/2kg jaggery, and milk of 1 large coconut. Reserve the thick coconut milk (1st extraction) aside, and add it at the end and simmer. You can also add presoaked sabudana. It not only thickens the vorn, but also adds to visual appeal as you see some transparent things floating in vorn and you get something to bite into 😀
You're most welcome, Nancy. The Goan vonn too can be made with moog dal. I've made it myself that way too. And it was so delicious. Must try with sabudana too next time. And many thanks for sharing your recipe of Mangalorean vonn.
Nancy, your recipe was not required on someone else's channel. You should learn some good manners.
Thank you Veena. Will make on August 15 ❤️
You're so welcome, Lalita. All the best and take care.
Just happened to see 1 and then came in and looked at this...
I could taste it... When it's made on the video 👍😊
Awesome and clear explanation 🙏 God bless you 💐
Thanks a lot for the appreciation, J V E, and the kind words.
Can't we add jaggery instead of sugar in the end since you added jaggery earlier too. I am diabetic. Will it dissolve fast ? I do not want to add sugar at all. Lovely. Thumbs up. I loved the way you can explained. The method was good. Thx so much. I am going to try. 👍👍
You're welcome, Amelia. And thanks for the appreciation. And oh yes, of course , you can add jaggery at the end instead of sugar if you want the vonn to be a little sweeter than it is. I mentioned sugar, because it would be more convenient to add it for adjusting the taste if necessary, rather than having to grate a little more jaggery and then adding it. If you're satisfied with the original sweetness, then you don't have to add anything extra at the end.
Super tasty n perfect recipe
Thank you so much, Dorothy, for your kind appreciation.
Veena, your video makes this traditional Goan dish look so easy for the modern cook. Your precise instructions, professional style, and elegant delivery make your videos stand out from the rest. Also, desserts that are gluten free and dairy free are rare.
One question for you: If rice flour is not available, would corn starch be a good substitute?
Thank you for the generous appreciation, Cynthia. Cornflour would do as a substitute but it would give the vonn a slightly different taste and texture. Also, if you don't have rice flour, you could soak a little rice in water for around 2 hours, grind it to a paste (doesn't have to be entirely smooth) and then add that to the vonn. And a third substitute could be wheat flour or else all-purpose flour. Make a slurry with this and use it as a thickener.
Wow ...i will sure try this .Thanks so much
You're welcome, Lena. And thanks for the appreciation.
Just waiting to get to my kitchen to try this slurrpy sweet dish we enjoyed as kids 👌😊🙏💐💝🥰🥰🥰🙋 thankyou ma'am.👌
You're most welcome, Dolcie. Do make it!
Nicely made. Perfect colour and. consistency. Mangalore and surrounding areas, this is known as Madgane. The difference is that chana dal is slightly roasted with or without ghee before cooking. Tender cashews are also added.
Thanks for the appreciation, Konchady Sabitha, and the interesting information.
Well explained!!
Thank you 🙏🏼
You're welcome, Sheila. And thanks for the appreciation.
Good morning Veena
Very relishing. Must try
Thank you so much, Jocyleen.
Splendid! I was just thinking of making von today n u veena did it! Thanks
You're most welcome, D d D.
Wonderful Recipe 👍😋
Thank you, Kiran.
Just came across your channel. Love the recipes.
Thanks for the appreciation, Maria.
Superb yummmmmmmm
Thank you, Judith.
Super tasty
Thank you so much, Lavina.
So good the method of showing... It's really nice👏👏 and vonn is looking very tempting
Thank you for appreciating the video, Isabela.
I like the name. Pat a cake 🎂 you explained like a teacher . I like the way you speak easy to understand. God bless you
Looks tasty. Thanks for sharing
You're welcome, Shirley. And thanks for the appreciation.
Thanks again
You're so welcome, Cynthia.
We make kheer out of moon dal.Sis try this in the same way but fey dal in ghee first and boil it.Its more healthy and tasty.
Hi Manila! Yes, in Goa too nowadays some people make vonn with moog dal. I have made it this way too, and found the vonn is equally delicious. But the traditional recipe calls for chana dal.
Wow delicious 😋😍👌
Thank you, Reena!
In north Goa v do not add too much of chana dal n do not mash. Instead of rice flour v use Goa surai rice slightly coarsely ground et or dry. Cook d rice in thin coconut milk, add d jaggery n lastly d thick coconut milk. No cashew nuts added only cardamom pd. I will surely try yours. Thanks for sharing. ❤
You're most welcome, Cecilia. And thank you so much for sharing your vonn recipe. I lightly mash some of the chana dal, as my personal modification, because that's the way I like it. I think all of us add our own variations to different recipes to make them according to our taste. Nowadays, rice flour is readily available and so using it is a time-saving option to soaking and grinding rice or grinding it dry. Also, I personally found no difference in the texture or taste of the vonn whether we separate the thick and thin coconut milk or combine it and add it all at once. And since, I try to keep my recipes simple and less time-consuming, I suggested collecting all the coconut milk in one vessel. I spend a lot of time, testing and re-testing my recipes. I guess, having a scientific background, I try to think practically and like to make sensible modifications now and then. But please do try my recipe. And don't forget to let me know how it turns out! Have already got a lot of positive feedback, but I'd love to hear from you.
Very amazing Aunty you are so cute and humble 👍👌👌
Aw.... thank you so much for the appreciation, Julie.
Ur recipe of Goan Vonn is so inspiring that I must try it out by adding 1tbdp of oil to gram dal which I hv never done.
Veena ur recipes take me down memory lane
Thank you so much for the appreciation, Dulcina.
So well explained 👍
Thank you, Yvonne.
Thank you sis
My pleasure, Anthony.
Yummy!
Thank you, Maria.
Do you have recipes of pork ?
Chicken and beef ? Please share your video for pork chops, pork curry and chilli pork. Shall appreciate. Thx alot. God bless.
Amelia, I'm so sorry I don't have any pork recipes. Also, pork is not available where I live. About chicken recipes, do watch my chicken xacuti recipe: ua-cam.com/video/fCVTCzHTT3s/v-deo.html . And very soon I'll be sharing a chicken potato chops recipe. So stay tuned. And God bless you and your family too.
Wonderfully
Thank you so much.
Whoa! Vonalicious..Obrigaad Veena.
You're welcome, Juliet. And muit obrigada to you fpr the appreciation.
Please show us some Goan veg and non-veg dishes.
Sure 😊, Maria.
Can u please give me this receipe of green moog kal.
Thank you.
Lourdina, I'm wondering if you meant green moog kann. Well, it's on my list of future videos. So stay tuned.
Its made of green Moog with jaggery coconut.
I am not sure of the name .
Margao people called it.
"MOOG KAL"
@@lourdinadcosta9996 , recipes like vonn, kann, and also this dish you found out is called moog kal, all come in the category of godshem. They are different kinds of kheers or puddings. By the way, moog kann is also made with green moog, jaggery, coconut milk, and nuts.
Thanks 👍
You're welcome, Cynthia.
Mam could you show us to make pinag
Cyntia, I still don't have a good recipe for pinag. But I'll add this to my list of requested recipes.
I do this at my home. It is called ' MANGANE'(मनगणे).But I don't use rice flour for thiking. I use small amount of squeezed coconut.
That is a similar kind of kheer, Smita. I'm sure that too is very tasty.
Please show me how to make shervio
Sure, Priscilla. This is on my list of future videos.
It would be helpful if you give the ingredients and their measurements in the description box below
Hi! A clarification: The content that I need to add in the description box is already taking up too much space. However, to make the ingredients and the entire recipe available to everyone, I add a clickable link to this in the description box and again at the top of the comments. Just a single click is all you need to get to the ingredients and the measurements and also the entire procedure. This kind of link is available for every video. Do check it out.
Good morning mam..
Good morning, Bindu. Have a great day!
Receipe.required
Amy, the link to the full written recipe is in the description box. But here it is for your convenience: veenapatwardhan.com/pat-a-cake/2022/01/29/quickergoanvonnrecipe/
This made me homesick. 😢 Not had it for years. Remembered our mauxi from Benaulim who made whatever I loved. May she RIP.
Soares, now you can make this favourite dish yourself. You've seen how easy the recipe is.
@@PataCake I made just half quantity of this today, it turned out great. Thank you very much, Veena. I omitted the nuts & used half n half of cane & palm jaggery. Also washed & ground rice as I think the rice flour available in my part of the world may be Basmati.
As I was making it I recalled that at a wedding I'd attended in Bardez, they distributed Boll. Have you uploaded that recipe by any chance?
@@Leana6517 , you're most welcome. And thanks for the appreciation. Using some palm jaggery (which unfortunately isn't available where I live) would certainly add a richer colour to the vonn. But about the rice flour, I suggest the next time you make vonn don't bother with trying to source, soak, and grind rice from Goa, as the rice flour only acts as a thickener in this recipe. However, in recipes like sannas and coiloreos, Goa rice would surely make a difference. And about Boll, no, I don't have a recipe for this as yet. Take care and God bless!
I would guess that using warm/hot water for extraction would yeald a higher extraction of the coconut cream.
You're absolutely right. Thanks for getting in touch.
Super tasty
Thank you so much, Lavina.