Jaynagarer Moa is a beloved seasonal sweet from Bengal, known for its blend of traditional local ingredients and rich flavors. Originating in Jaynagar Majilpur in the South 24 Parganas district of West Bengal, this sweet is made primarily from date palm jaggery (Nolen Gur) and Kanakchur khoi, a type of puffed rice from aromatic Kanakchur rice. Although it has spread beyond its place of origin, its authentic version remains distinctive, especially in Kolkata, while some other areas may use cheaper ingredients and artificial flavors.
Jaynagarer Moa received a Geographical Indication (GI) tag in 2015, protecting its originality and ensuring that the name applies only to products made in the specific region where it was first created. This GI tag has played a crucial role in safeguarding the cultural importance of the Moa and its recipe from unauthorized replications.
The Moa was first sold in local markets by two friends, Purna Chandra Ghosh and Nityagopal Sarkar, in the 1920s. It soon gained popularity as “Buchki’s Moa,” eventually becoming known as Joynagarer Moa. In 1929, Ghosh and Sarkar established their own sweet shop, Sri Krishna Mistanna Bhandar, which continues to operate near Jaynagar Majilpur railway station, preserving this century-old tradition.
Jaynagarer Moa is prepared using specific ingredients, including Nolen Gur (a special variety of jaggery made from date palm sap), Kanakchur Khoi (puffed rice made from Kanakchur rice), Gawa Ghee (clarified butter made from cow’s milk), and a blend of cardamom and poppy seeds for extra flavor. The key ingredients, especially the Nolen Gur and Kanakchur rice, are only available in the winter months (November to January), limiting the availability of the authentic Moa to this season.
The popularity of Jaynagarer Moa is not only rooted in its delicious taste but also its connection to Bengal’s culinary traditions and the skill of artisans who have passed down the recipe through generations.
