
Jaynagarer Moya: Bengal winter's gift to epicureans
While winter in Bengal means the availability of season-special delicacy Nolen gur (the date palm jaggery), it is also time to relish its delectable spin-off Jaynagarer moya in this part of India.
Jaynagarer moya, the sweet roundel from Jaynagar (also spelt Joynagar) near Kolkata, which has won the coveted G I (geographical indication) tag in 2015, is the other seasonal Bengali sweetmeat delicacy prepared from date palm jaggery (Nolen gur) and Kanakchur khoi (popped rice from its unhusked grains).

Joynagarer moya was born in Jaynagar area in South 24 Parganas district (Baharu to be precise if one goes by the name of the police station area where moya is made). The area is an hour and half's train ride from Kolkata. For ease of identification, the moya is sold under the name of Jaynagar.





"The vanishing winter is a threat to the moya industry as pure Nolen gur derived from the sap of date-palm trees is hard to procure then," Sarkar says, adding that there are many fake versions of the original moya now flooding the market short-changing the consumers.






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