Jaynagarer Moya: A Delicate Popped Rice Sweet Treat From Bengal You Must Try
No GI Tag (that assigns a product to a selected area – say Darjeeling tea) created extra buzz lately – virtually since India enacted the Geographical Indications of Items (Registration and Coverage) Act in 1999, than the Banglar Rasagolla. It best got here in 2017, after a bittersweet tussle between Odisha and West Bengal who fought not easy to say the origins of this candy. For a state this is virtually synonymous with chocolates (aka mishti), it is virtually abnormal that there are best two chocolates which were awarded the celebrated GI Tag. The Rasagolla wasn’t the primary. That honour belongs to one of the vital state’s lesser recognized chocolates – Jaynagarer Moa (or Moya).
I am obsessive about Nolen Gur, that interprets to new jaggery and is extracted from date palm bushes the usage of deft talents because the mercury drops all through the iciness months in West Bengal. It is one explanation why I stay coming again to Kolkata all through the iciness months when candy retail outlets around the town are busy crafting delicious nolen gur cuisine. From the Jhol Bhora Sondesh (the place liquid Nolen Gur is cleverly hid within the vintage Nolen Gur Sondesh) to the Monohora, a Sondesh encased in Nolen Gur, there are lots of chocolates which can be iciness (usually December – February) exclusives. It used to be at Bangla Mishti Hub within the New The town house (that rounds up one of the most town’s iconic candy retail outlets below one roof), the place I first found out the Moa ultimate iciness. It is right here that I heard about 150 candy retail outlets in a small the city within the 24 Parganas district – Jaynagar (additionally spelt as Joynagar) that stay this candy custom alive.
Additionally Learn: What Makes Kolkata’s Street Food So Unique?
I got here again to Kolkata a few weeks again for my iciness fill of the Moa. And as I trekked via a few of North Kolkata’s iconic candy retail outlets, Rumpa Das, a Kolkata-based journalist and culinary fanatic regaled me with an interesting story in regards to the origins of this candy. It starts in a village known as Bahru in 24 Parganas district. Jamini one of the vital citizens of this village created the unique moa with simply two elements – nolen gur and khoi. In 1929, Purnachandra Ghosh and Nityagopal Sarkar (each from Jaynagar) improvised at the authentic recipe by means of incorporating elements like ghee, cardamom and cashew. This in the end got here to be referred to as the Jaynagarer Moa. In fact, you’ll pay attention conflicting variations of this story in each Jaynagar and Bahru.
The Moa is probably not as widespread outdoor Bengal however it is a delicacy that Kolkata’s Mishti fiends stay up for each and every iciness. Each the core elements – Nolen Gur and the Kanakchur Dhan (a popped rice crafted from a different number of fragrant rice) are best to be had within the iciness months. Additionally it is no longer unusual to seek out variations that use Morishal dhan (a unique rice varietal) as an alternative of Kanackhur. Sadly, the recognition of this dish has spawned a bunch of imitations in most cases made with inferior elements. However a die-hard mishti fan can inform between those imitations and the true deal. The opposite problem is shelf existence. It does not in most cases last longer than four days and loses a few of its wet, chewy enchantment if it is put away in a fridge. The sophisticated sweetness and distinctive textures of this candy are utterly definitely worth the effort to make the trek to Kolkata. You may additionally check out creating a moa at house, in fact it may not be a Jaynagarer Moa.
Additionally Learn: A Food Journey Around Tiretta Bazaar – Kolkata’s ‘Old Chinatown’
Jaynagarer Moa
Recipe courtesy – Novotel, Kolkata Lodge and Flats
I attempted this model of the Moa ultimate yr as a part of an original Bengali meal on the Novotel, Kolkata and it is rather simple to make at house. You may order the popped rice on-line.
Elements:
- 500 ml complete cream milk
- 100 gm date palm Jaggery
- Overwhelmed dry end result
- 100 gm Popped Rice
- Cashew nuts for garnishing
Approach:
- Warmth 1 cup of complete cream milk over low flame until it’s decreased to at least one/three. Now upload yet one more cup of milk and boil for Five-7 minutes over low flame.
- Upload date palm Jaggery and stir ceaselessly.
- Upload a handful of overwhelmed dry end result and popped rice to the above aggregate and blend till the milk and jaggery.
If you do not make it to Kolkata or West Bengal all through the iciness months it is advisable check out one of the most Moa which can be to be had across the yr just like the Murir Moa that is made with puffed rice. However they’re nonetheless no fit for the Jayanagaer Moa.
Disclaimer: The evaluations expressed inside this text are the non-public evaluations of the writer. NDTV isn’t accountable for the accuracy, completeness, suitability, or validity of any data in this article. All data is supplied on an as-is foundation. The guidelines, info or evaluations showing within the article don’t replicate the perspectives of NDTV and NDTV does no longer think any accountability or legal responsibility for a similar.
