The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

Figure 6

Extruded rice-based Bengali ethnic sweetmeat. (a) Joynagarer Moa: available in winter only. It has a soft texture and mouth-melting character; (b) moa from puffed and flacked rice: served during Bengali rituals like Vijaya Dashami and Lakshmi Puja; (c) Khoi and Murki: served during Janmashtami, Saraswati Puja, and Lakshmi Puja.

(a)

(b)

(c)