Joynagarer Moa. Joynagarer moa is a seasonal Bengali sweet delicacy prepared from date palm jaggery and puffed rice. This variety of moa originated in Joynagar, West Bengal, India. Here is an easy Bengali Joynagarer Moa Recipe by UK from Fashionable Foodz.
Hola people. Still enjoying the winter? There’s something special about the winter, isn’t it? You love being out in the mild sun, enjoy a great lunch, sip some hot coffee, enjoy some cakes and have an endless gossip with friends. Winters are also awesome for date palm jaggery or ‘nolen gur’ that we call in Bengali. You can extract the liquid secretion from the date palm trees only in the cold winter mornings. This kind of date palm jaggery is a specialty of Bengal and in winters you will find various kinds of sweets flavored with the date palm jaggery. One of the popular kind is Joynagarer moa. Now if you can’t find ‘nolen gur‘ you can always substitute with sugar for the sweetness. Today I have the awesome Uttpal Krushna who we all fondly call UK from Fashionable Foodz sharing an easy Bengali Moa Recipe with sugar and also explains how to make the authentic way in his Bengali Joynagarer Moa Recipe with ‘nolen gur‘ (if you have managed to source it). Over to UK.
Bengal has always been famous for the sweet dishes it has given the world. Some of them have scored at International Food festivals and left a mark on the Planets culinary history. Moa is one seasonal dish which not many must have tried outside Bengal. Jaynagarer Moa (pronounced as Joynogor’er Moa) is a dish which has got its name from Jaynagar town of the South 24 Parganas District in West Bengal. This delicacy is prepared from Date Palm Jaggery and Kanakchur Khoi. It is now a popular sweet, being produced in Kolkata and elsewhere, sometimes with cheaper ingredients and chemical flavors. Of course, this does not happen always. When we want to make it otherwise we substitute the jaggery (Gur) with Sugar. Though this looks like a very complex dish to make, the recipe is very simple.
Let us try to make one today and relish this one of the epic dish from amar shonar Bangla.
Joynagarer Moa Recipe
- Kanakchur Khoi or Aromatic paddy – 250 gm
- Khoya Kheer – 100 gm
- Khoya kheer – Dry for dusting
- Ghee – as per need
- Raisins – one per piece
- Cardamom Powder- 1 tsp
- Sugar – 2 Cup (or depending on sweetness needed)
- Add 2 cups of sugar and 2 cups of water in a pan.
- Boil it on a high flame for about 5 mins.
- When the sugar dissolves in water, keep stirring and boiling it on low flame.
- After 6 to 8 minutes the chasni will be ready. Hold this thick mixture between your two fingers. If a single string is formed as you separate your fingers, the sugar syrup is ready.
- Let it cool for 5 minutes.
- In the authentic Joynagrer Moa recipe, the jaggery (nolen gur) is mixed in equal quantity with sugar to form this string.
- Now add Kanakchur Khoi slowly in the sugar syrup and keep stirring.
- After mixing thoroughly, cover it very well with a cloth or a lid and keep it for minimum 10 hours or overnight.
- Next morning, remove the lid and add grated Khoya kheer. Mix it very well.
- Now add ½ tsp of the cardamom powder and 1 teaspoon ghee. Mix it very well.
- Make small balls by this mixture to shape it like Joynagarer Moa.
- Now spread the dry khoya kheer on the top of all Joynagarer Moas.
- Garnish the Joynagarer Moa with a Raisin each.
- Seasonal Bengali Sweet Recipe Joynagarer Moa is ready to serve
- It may not be the authentic one if you dont have Jolen Gur, but it is closer with Sugar and lot of sweetness while making.
Joynagarer Moa Recipe. Pin it for Later