Wednesday, December 7, 2016

JOY NAGORER MOYA - FAMOUS BENGALI WINTER SWEETS RECIPE

During Winter season in India, a nice aromatic liquid Jaggery is made from Date Palm tree juice extract, called - NALEN GUR. 
By mixing Popped Rice with that jaggery an wonderful tasty sweetened ball is made called - MOYA!
Date Palm tree juice is being extracted
Ready Jaggery in earthen pots are for sale in market


Quality and taste of this amazing sweets depend on the quality of jaggery and popped rice, which is available only during winter. 
Popped Rice
It's huge popularity caused tampered and sub-standard MOYA products by unscrupulous traders, out numbered original and authentic MOYA - which is just amazing tasty! 
So today I'm gonna show how to make authentic MOYA at home to enjoy such fantastic sweet dish!
Ingredients for 8-10 MOYA - 
100 gm popped rice (Made from aromatic "Kanakchur" paddy)
150 ml Kheer (condensed Milk)
150 ml Liquid Date Palm Jaggery
1 tsp Ghee(clarified butter)
8-10 cashew
8-10 raisin
1/2 tsp cardamom powder
How to Make - 
First heat the jaggery. Don't boil, just heat. 
Add, Kheer (condensed Milk). Stir continuously till it reaches to boiling point and formed bubbles. Bubbles indicate that jaggery has reached to desired sticky stage. Put off flame. cool down for 2-3 minutes,
Add, 8-10 cashew, 8-10 raisin, 1/2 tsp cardamom powder. Mix well.
Add Ghee (clarified butter). Mix this also well with jaggery.
Now add popped rice in batch by batch and stir continuously. Stir till all the rice are coated with jaggery.
Then, grease you palm with ghee and make smaller balls by rolling the mixture in between your palms.
Garnish with raisin, cashew on top. 

Enjoy fabulous NALEN GURER MOYA (POPPED RICE SWEET BALLS IN LIQUID JAGGERY)! 




Recommended sweets dishes - 
Mangal Kalash               Phirni
Gulab Jamun                 Kaju Burfi
Narkel Naru

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