Moa

Moa is made with roasted green gram (moong dal), khoya (reduced milk) and jaggery (gur). Moong dal is dry-roasted until it gets a golden-brown colour. This step enhances the flavour of the dal and gives the moa its characteristic crunch. It’s then mixed with khoya and jaggery; the khoya adds creaminess and the jaggery provides an earthy sweetness. The mixture is blended well and then shaped into small, bite-sized balls. Moa is typically served at room temperature, and its taste and texture can vary depending on regional variations and family recipes. Some recipes might include cardamom for additional flavour, and the texture can also vary, with some versions being more compact and others having a slightly crumbly texture. The most famous version of the dish is the GI-tagged Jaynagarer moa, prepared with date palm jaggery and Kanakchur khoi. This variety of moa originated in Jaynagar Majilpur in Bengal’s South 24 Parganas district; it’s eaten widely during the winter and is one of the state's best offerings.