"Bengali sweetmeat"

#11830695

3 December 2024

A vendor paints an earthen pot to store ''Joynagar Moa of West Bengal'' (an Indian sweet) made with folk rice mixed with date molasses inside a workshop in Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya

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#11830696

3 December 2024

A vendor paints an earthen pot to store ''Joynagar Moa of West Bengal'' (an Indian sweet) made with folk rice mixed with date molasses inside a workshop in Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya

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#11830697

3 December 2024

A vendor paints an earthen pot to store ''Joynagar Moa of West Bengal'' (an Indian sweet) made with folk rice mixed with date molasses inside a workshop in Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya

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#11830698

3 December 2024

A vendor paints an earthen pot to store ''Joynagar Moa of West Bengal'' (an Indian sweet) made with folk rice mixed with date molasses inside a workshop in Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya

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#11830539

3 December 2024

Workers prepare date palm jaggery before making ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya

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#11830541

3 December 2024

Workers prepare date palm jaggery before making ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya

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#11830543

3 December 2024

Workers prepare ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, is the discoverer of the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya.

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#11830544

3 December 2024

Workers prepare ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, is the discoverer of the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya.

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#11830545

3 December 2024

Workers prepare date palm jaggery before making ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya

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#11830546

3 December 2024

Workers prepare ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, is the discoverer of the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya.

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#11830547

3 December 2024

Workers prepare ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, is the discoverer of the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya.

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#11830548

3 December 2024

A worker prepares ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 03, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya.

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#11830549

3 December 2024

A worker prepares ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 03, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya.

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#11830550

3 December 2024

Workers prepare date palm jaggery before making ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya

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#11830551

3 December 2024

Workers prepare date palm jaggery before making ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya

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#11830552

3 December 2024

A worker prepares date palm jaggery before making ''Joynagar Moa of West Bengal,'' an Indian sweet made with folk rice mixed with date molasses, inside a workshop at Jayanagar village on the outskirts of Kolkata, India, on December 3, 2024. Jaynagarer Moa is a seasonal Bengali sweetmeat delicacy prepared from date palm jaggery and Kanakchur khoi. This variety of Moa originates in Jaynagar Majilpur of the South 24 Parganas district in the Indian state of West Bengal. According to legend, Jaminiburo, a man from Bahru village near Jayanagar village, discovers the sweet maker of Jayanagar. On one occasion, he prepares and serves moa with Kankachur rice bran and Nalen jaggery, which he produces for his own consumption. Yugavat Sri Chaitanyadev himself comes on that occasion. He becomes very famous for eating Moya.

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