Joynagar moa
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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
- Heat the nolen gur in a heavy pan on low heat until it thickens slightly and forms a soft thread.
- Turn off the heat and add the khoi, mixing gently but quickly so it is coated evenly.
- Add ghee, cardamom and crumbled khoya, if using.
- While still warm, grease your palms with ghee and press the mixture into round balls.
- 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.