Kanakchor khoi moya

By Sampurna Sarkar  |  10th Jan 2019  |  
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Kanakchor khoi moyaby Sampurna Sarkar
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About Kanakchor khoi moya Recipe

Jaynagar Moya is a worrld famous and onc of the traditional authentic Bengali mishti in Bengali cuisine specially in winter season.Its made by kanakchur khoi and Nolen gur or Date Palm Jaggery.this Moya originated in Jaynagar,Majilpur,West Bengal.

Kanakchor khoi moya

Ingredients to make Kanakchor khoi moya

  • Kanakchur khoi 150 gm
  • Date palm jaggery 1 1/2 cup
  • sugar 1/4 cup
  • Khoya khir 1 cup
  • ghee 1 tbsp
  • cardamom Powder 1/4 tsp
  • water 1 1/2 Cup
  • Dry khoya 1/4 cup
  • raisins as required

How to make Kanakchor khoi moya

  1. Heat a pan and take 1/2 cup of Date palm Jaggery and 1 cup water.Boil together for 2 - 3 minutes on medium flame to make thin syrup of it.
  2. Replace to anther bowl and keep aside.
  3. Again take 1 cup of Date palm Jaggery,1/4 cup sugar and 1/2 cup water,mix well and boil on high flame for 6 to 7 minutes,and make thick syrup of them.while it is thick enough cut of flame and let it cool down for 5 minutes.
  4. After 5 minutes pore 150 gm Kankchur Khoi into the syrup and mix well.
  5. Now when it's all well mixed up.then spread over the prior made thin syrup on it.
  6. Then cover it and keep in rest for 6 to 7 hours.
  7. After 6 to 7 hours,add 1 cup khoya khir,1 tbsp Ghee,1/4 tsp Cardamom powder into the mixture.Mix well and make round shaped small balls of it.
  8. Finaly garnish by spreading dry khayo and raisins on top of it.With this,it is ready to serve.

My Tip:

If Kankchur khoi is not available,ordinary khoi can be used instead.

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