Skip to content
India in Nutshell
Sign in
Suggest a correction

Joynagar moa

AI-drafted · awaiting admin review

Soft balls of fragrant kanakchur khoi (popped rice) bound with nolen gur and ghee, a GI-tagged winter sweet of Joynagar in South 24 Parganas.

Region: West Bengal (Joynagar, South 24 Parganas)Occasion: Winter (December–February)Time: 40 minServes: 15 moasVegetarian

Ingredients

  • 4 cups kanakchur khoi (popped aromatic rice), husks removed
  • 1 cup nolen gur (liquid date-palm jaggery)
  • 2 tbsp khoya (optional)
  • 1 tbsp ghee
  • ½ tsp cardamom powder
  • A few raisins and cashews

Method

  1. Heat the nolen gur in a heavy pan on low heat until it thickens slightly and forms a soft thread.
  2. Turn off the heat and add the khoi, mixing gently but quickly so it is coated evenly.
  3. Add ghee, cardamom and crumbled khoya, if using.
  4. While still warm, grease your palms with ghee and press the mixture into round balls.
  5. Top each with a raisin or cashew and let them set. Eat within a few days.

History

Moa is made in the Joynagar–Bahuru area from kanakchur paddy and date-palm jaggery grown locally. Joynagar Moa has a GI tag.

Significance

Its season is short because both nolen gur and fresh khoi are winter products. Moa-making gives seasonal work to many local families.

Sources