The Joy Of Devouring Bengali Joynagarer Moa

Jaminiburo, a resident of Bahru village, is credited with creating it, a study said. During an occasion, he once prepared Moa using his own farm's Kanakchur Khoi and Nolen Gur and served it to Yugavatar Srichaitanyadeva, who was impressed by it. Eventually, Purna Chandra Ghosh alias Buchkibabu and Nityagopal Sarkar established their Moa manufacturing plant and shop in Jaynagar Town in 1929. Rest is history!

Jaynagarer Moa is prepared from Kanakchur khoi, gawa ghee, or pure clarified butter made from cow's milk, elach or green cardamom, posto, or poppy seed. Nolen Gur, or new jaggery made from date palm tree extract, is also used. As time went on, this traditional dish underwent modifications. Many now also use dried fruits like raisins and cashew nuts in them.

The regular Moa is a tiny, crispy ball made of muri or puffed rice. While the primary ingredient of Joynagarer moa, kanakchur khoi, is seasonal produce. It is a type of popped rice derived from a unique scented rice variety. Only from November through January is it available. As a result, Joynagarer moa can't be made all year. 

Mowa or moa derives its name from Mou, which is a honey-based mishti similar to a laddu. This honey has been replaced with jaggery over time. The two components that make Jayanagarer Moa so exquisite are also its secret. The gur or jaggery must be jiren cut nolen gur prepared from date palm in winter.

A type of khoi or popped rice is combined with dates jaggery, or khejurer gur, to create the authentic seasonal treat known as Joynagarer Moa. The nalen gur and kanakchur khoi are only available in the winter. Consequently, this mix makes it a unique delight for the winter months. Bengalis await it with bated breath.