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Joynagarer moa
''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.
==History==
''Joynagarer moa'' is made with ''nolen gur'' (jaggery made from date palm tree extract with exquisite taste and aroma), ''kanakchur khoi'' (a form of popped rice made from a special variety of aromatic rice), ''gawa ghee'' (a type of clarified butter made from cow’s milk), ''elach'' (cardamom), and ''posto'' (poppy seed). Both ''nolen gur'' and Kanakchur rice are winter products (available around November to January) and hence ''Joynagarer moa'' is available during this period only.〔 The ordinary or common ''moa'' is a small crispy ball made of puffed rice (''muri'' rather than ''khoi'') and jaggery. It is produced in homes all over Bengal and is also generally available in grocery shops in small plastic packets, throughout the year.
There are over 150 sweetmeat shops in Joynagar, Bahura and Charan, which produce ''Joynagarer moa'' with the original ingredients. Established in 1929, Sri Krishna Mistanna Bhandar is one of the oldest ''moa'' shops in Joynagar. The moa manufacturers in Joynagar are attempting to get "geographical indication" status for ''Joynagarer moa''.〔(【引用サイトリンク】title=Application for registration of a geographical indication by Joynagar Moa Nirmankari Society )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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