Khoi laddoo is a dessert that can be served at any time. It’s quick and easy to make, and it tastes great. It is one of the most popular Bengali desserts.
About Moa Laddoo
Khoi Laddoo is a winter delicacy that is traditionally made with a rare variety of puffed rice known as kankachur khoi and date palm jaggery (nolen gur), which is only available during slightly colder months. The special sweet that looks like a laddoo, gets its name (Bengali Joynagarer Moa Recipe) from the area where it is made – Joynagar in the South 24 Parganas district.
Moa laddoo is a sweet item, very popular in north India, and it is made in Bengali style. Today I made this Moa laddoo with a slight twist.
Moa laddoo is a famous sweet in Bengal and a great example of how a common ingredient can be creatively transformed into a delicious sweet. Since moa laddoo is not a common dessert, I am sure you would appreciate the fact that you have gained this knowledge of learning a new recipe.
Moa also known as Khoi or Popped Rice is traditionally made from unhusked rice grains, by hot sand frying.
And most importantly these laddoo’s are very healthy and you can make them in minutes with very few ingredients. And trust me once you make it at home, you will not be able to stop eating it!
Moa Laddoo can be made to celebrate Diwali as well as other festivals of your choice.
In fact, it is a good snack that you can occasionally have when you feel hungry. (That’s what I do with it, lol!)
Why you should make this recipe?
Here are some of the reasons why I recommend making this recipe.
- Easy to make
- Can be made with just few ingredients
- Great recipe for winters
Looking for some more Sweet Recipes for this Winter?
Whenever winter comes we feel like feeding ourselves with lots of food that generates heat. Here are a few other such winter recipes that I have published on the blog here.
Bihari Style Tisi Pitha Recipe
Basic Ingredients used to make Moa Ladoo:
Khoi/Moa: Moa Laddo is made with kanakchur khoi (puffed rice), which is an aromatic rice cultivar. Popped Kanakchur also known as Khoi or dhan lava is the key ingredient to making this recipe.
Khoya: Khoya brings richness to this recipe. You can use either homemade or store-bought khoya to make this recipe.
Jaggery: I have used wet jaggery to sweeten this recipe, but you don’t get this variety of jaggery everywhere, so you can use powdered jaggery or the normal jaggery, just grate the jaggery before adding into it. And more importantly, since jaggery has lots of health benefits, it is good to use jaggery, but if you wish you can always use powdered sugar as well.
Sesame seeds: The addition of sesame seeds brings a mild, sweet, and nutty flavor to this recipe. So I love to use some of them.
Ghee: Ghee makes this recipe complete, so don’t forget to add ghee, but you can always skip if you want to.
Cardamom Powder: Most of the sweets that we make are incomplete without cardamom powder. So make sure you add it.
Khoi Laddoo – How to Make Khoya Moa Laddu
- 100 gm Moa/Khoi lava or popped rice
- 350 gm Khoya
- 3-4 tbsp Jaggery
- 1 tsp Cardamom powder
- 3-4 tbsp Roasted sesame seeds
- 2 tbsp Ghee
- Raisins to garnish
- Add, moa, khoya, jaggery, and cardamom powder in a big bowl or in a plate.
- Now add sesame seeds and ghee to it and mix everthing well.
- Now grease your hand with ghee, pinch a small portion and give a shape of ladoo.
- Follow the same process for the rest of the mixture.
- Once done, garnish with raisins or any nuts of your choice.
- You can keep these ladoos in the refrigerator and consume within two days, or you can serve immediately.
You might also want to try:
Aloo Methi Recipe
Matar Paneer Recipe
Gobi Aloo Bhujia Recipe – Cauliflower Potato Stir Fry RecipeCheck out this recipe
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