Jaynagarer Moa facts for kids
Quick facts for kids Jaynagarer Moa |
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| Geographical indication | |
Jaynagarer Moa
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| Alternative names | জয়নগরের মোয়া |
| Description | Confectionery of Bengal |
| Type | Foodstuff |
| Area | Jaynagar, South 24 Parganas, West Bengal |
| Country |  India |
| Registered | 23 March 2015 |
| Material | Date Palm Jaggery, Kanakchur Khoi, Gawa Ghee, Cardamom and Poppy Seed |
Jaynagarer Moa (Bengali: জয়নগরের মোয়া) is a special sweet treat from Bengal. It's made during the winter months, usually from November to January. This delicious sweet uses a special kind of jaggery (a type of unrefined sugar) from date palm trees. It also includes Kanakchur khoi, which is a puffed rice made from a special kind of aromatic rice.
This unique sweet comes from a town called Jaynagar in the South 24 Parganas district of West Bengal, India. It has become very popular and is now made in many places, including Kolkata. In 2015, Jaynagarer Moa received a special "Geographical Indication" (GI) tag. This tag helps protect the sweet from being copied or made with wrong ingredients. It ensures that only the real Jaynagarer Moa can use that name.
How Jaynagarer Moa Began
The story of Jaynagarer Moa began with a person named Jaminiburo. He lived in Bahru village, close to Jaynagar town. One day, he made a special Moa using his own Kanakchur Khoi and Nolen Gur. Nolen Gur is a sweet, flavorful jaggery from date palm trees.
People loved his Moa, and it quickly became famous around Jaynagar. Later, in 1929, two people named Purna Chandra Ghosh (also known as Buchkibabu) and Nityagopal Sarkar opened a factory and shop in Jaynagar town. They started making and selling this popular sweet.
What Makes It Special?
Jaynagarer Moa is made with specific ingredients that give it its unique taste.
- Nolen Gur: This is a special jaggery from date palm trees. It has a wonderful taste and smell.
- Kanakchur Khoi: This is a puffed rice made from a special kind of aromatic rice.
- Gawa Ghee: This is a type of clarified butter made from cow's milk.
- Elach: This is the Bengali name for cardamom, a spice that adds flavor.
- Posto: This is the Bengali name for poppy seed.
Both Nolen Gur and Kanakchur rice are available only in winter. This is why Jaynagarer Moa is a seasonal sweet, usually found from November to January. There is also a common type of Moa made from regular puffed rice and jaggery. This common Moa is available all year round and is a simple, crispy ball.
There are more than 250 sweet shops in Jaynagar that make the authentic Jaynagarer Moa. These shops use the original ingredients and traditional methods. They worked hard to get the Geographical Indication status for their sweet.
Challenges for This Sweet
Because Jaynagarer Moa is so popular, some people try to make it using cheaper ingredients. They might add chemical flavors to make it taste similar. These fake versions are often sold in places like Kolkata. This makes it hard for customers to find the real Jaynagarer Moa.
Another challenge is that the special ingredients are becoming harder to find. There are fewer date palm trees in West Bengal. Also, the Shiuli community, who traditionally collect date palm juice to make Nolen Gur, are choosing other jobs. Similarly, Kanakchur rice is a local type of rice that only grows in winter using traditional farming methods. These changes make it difficult to get enough of the original ingredients for Jaynagarer Moa.
