Joynagarer moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and puffed rice. This variety of moa originated in Joynagar, West Bengal, India. It is now a popular sweet, being produced in Kolkata and elsewhere, sometimes with cheaper ingredients and chemical flavours.
Khoi (2 cups)
Brown Sugar (1/2 cups)
Condensed Milk (4 tbsp)
Cashew Nut (Roasted Broken) (1 Tbsp)
Pistachio (Roasted, Broken)(1 Tbsp)
Cardamom (Powdered)(1/4 tsp)
Water (2-3 Tbsp)
1. Make 8-9 4-inches by 4- inches squares from non-stick aluminum foil. We used it for making individual moa. In a non-stick pan, add the brown sugar, condensed milk and water and stir to a consistent mixture. By the way, increasing the amount of water by a little amount will make a softer moa. Turn on a low flame and as it is heated, stir continuously to a free flowing thick mixture. At that point set the flame to the lowest level. Add the cashew, the pistachio and cardamom powder. Mix all together.
2. Then add the khoi in small portions while stirring continuously. The khoi should be covered as much as possible with the jaggery-milk mixture before a new portion is added. Turn off the heat when all the khoi has been added and mixed. And try to make the balls from this mixture as quickly as you can, as the mixture hardens on cooling. Traditionally this step is done in the palm of one’s hand, but the khoi mixture being hot it is tad difficult to do. So we used the available non-stick aluminum foil
3. Spread two non-stick aluminum squares side by aside. And scoop the khoi onto the foils. Then use the aluminum foil to compact the khoi into a ball. We also used a spoon to compact the khoi on the foil. It may be convenient to keep a wet paper towel nearby to wipe your fingers in case your fingers get sticky. This way finishes all the remaining khoi to moa.
4. Place the moas in the foil in a refrigerator for about 2 hours for them to set. Then after removing from the refrigerator carefully remove the aluminum foils and set the balls on a plate. The balls can be garnished with raisins. And this completes the preparation.
5. It takes about 30 – 45 minutes to prepare Khoie-r moa.