Good Food Bar
Gopal Prasad / Puja Prasad Muri-r Moa
Gopal Prasad / Puja Prasad Muri-r Moa
Regular price
Rs. 139.00
Regular price
Rs. 499.00
Sale price
Rs. 139.00
Unit price
per
Couldn't load pickup availability
Murir moa, also known as "Moa," is a traditional Bengali sweet snack that is popular in the Indian state of West Bengal and the neighboring regions of Bangladesh. It is a delightful and easy-to-make dessert that consists of a few simple ingredients. Here's a description of murir moa:
**Ingredients:**
1. **Puffed Rice (Muri):** The primary ingredient of murir moa is puffed rice, which is known as "muri" in Bengali. Puffed rice adds a crispy and airy texture to the snack.
2. **Jaggery (Gur):** Jaggery is used as a sweetener in murir moa. It is a traditional unrefined sugar made from sugarcane juice or date palm sap. Jaggery adds sweetness and a distinct caramel-like flavor to the snack.
3. **Ghee:** Ghee, or clarified butter, is used to bind the ingredients together and enhance the flavor. It adds a rich and buttery taste to the moa.
4. **Cardamom:** Ground cardamom is often added to give murir moa a subtle, aromatic flavor.
**Preparation:**
1. **Roasting the Puffed Rice:** The first step in making murir moa is to roast the puffed rice. This is done to make the puffed rice crispy and remove any moisture. It's typically done in a dry pan over low to medium heat. The roasted puffed rice is then set aside to cool.
2. **Preparing the Jaggery Syrup:** Jaggery is melted in a pan with a little water to make a syrup. The syrup is brought to a boil and then simmered until it reaches a soft-ball consistency. This consistency is crucial, as it ensures that the moa holds together but isn't overly sticky.
3. **Mixing the Ingredients:** Once the jaggery syrup reaches the desired consistency, it is removed from the heat. Ghee and ground cardamom are added to the syrup. Then, the roasted puffed rice is quickly mixed into the syrup, coating it evenly.
4. **Shaping the Moa:** While the mixture is still warm, small portions are taken and shaped into round or oval balls. The moa is usually shaped by hand. It's important to work quickly, as the mixture can harden as it cools.
5. **Cooling:** The shaped murir moa is allowed to cool and set at room temperature. Once it's completely cool and firm, it's ready to be served.
**Characteristics:**
Murir moa has a delightful combination of textures and flavors. It is sweet, crispy, and slightly chewy due to the jaggery syrup. The addition of cardamom gives it a subtle, aromatic hint. The puffed rice remains airy and crunchy, making it a satisfying treat to snack on.
**Usage:**
Murir moa is often enjoyed as a sweet snack or dessert in Bengali cuisine. It is commonly served during festivals, such as Durga Puja, and is also a popular treat for children. It's a wonderful example of the sweet and savory contrasts often found in Indian sweets.
Overall, murir moa is a beloved traditional Bengali snack that showcases the regional flavors and culinary traditions of West Bengal and Bangladesh.
**Ingredients:**
1. **Puffed Rice (Muri):** The primary ingredient of murir moa is puffed rice, which is known as "muri" in Bengali. Puffed rice adds a crispy and airy texture to the snack.
2. **Jaggery (Gur):** Jaggery is used as a sweetener in murir moa. It is a traditional unrefined sugar made from sugarcane juice or date palm sap. Jaggery adds sweetness and a distinct caramel-like flavor to the snack.
3. **Ghee:** Ghee, or clarified butter, is used to bind the ingredients together and enhance the flavor. It adds a rich and buttery taste to the moa.
4. **Cardamom:** Ground cardamom is often added to give murir moa a subtle, aromatic flavor.
**Preparation:**
1. **Roasting the Puffed Rice:** The first step in making murir moa is to roast the puffed rice. This is done to make the puffed rice crispy and remove any moisture. It's typically done in a dry pan over low to medium heat. The roasted puffed rice is then set aside to cool.
2. **Preparing the Jaggery Syrup:** Jaggery is melted in a pan with a little water to make a syrup. The syrup is brought to a boil and then simmered until it reaches a soft-ball consistency. This consistency is crucial, as it ensures that the moa holds together but isn't overly sticky.
3. **Mixing the Ingredients:** Once the jaggery syrup reaches the desired consistency, it is removed from the heat. Ghee and ground cardamom are added to the syrup. Then, the roasted puffed rice is quickly mixed into the syrup, coating it evenly.
4. **Shaping the Moa:** While the mixture is still warm, small portions are taken and shaped into round or oval balls. The moa is usually shaped by hand. It's important to work quickly, as the mixture can harden as it cools.
5. **Cooling:** The shaped murir moa is allowed to cool and set at room temperature. Once it's completely cool and firm, it's ready to be served.
**Characteristics:**
Murir moa has a delightful combination of textures and flavors. It is sweet, crispy, and slightly chewy due to the jaggery syrup. The addition of cardamom gives it a subtle, aromatic hint. The puffed rice remains airy and crunchy, making it a satisfying treat to snack on.
**Usage:**
Murir moa is often enjoyed as a sweet snack or dessert in Bengali cuisine. It is commonly served during festivals, such as Durga Puja, and is also a popular treat for children. It's a wonderful example of the sweet and savory contrasts often found in Indian sweets.
Overall, murir moa is a beloved traditional Bengali snack that showcases the regional flavors and culinary traditions of West Bengal and Bangladesh.
