Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. Rasogolla, a traditional sweet, is one of the most widely consumed sweets in West Bengal. The basic version has many regional variations like Rasomalai, Kamlabhog, Nalen gurer Rasogolla etc. Rasogolla is probably the face of Bengali cuisine to people outside Bengal. From the generations it has enriched the taste of Bengal and made us screaming for more!!
Bengal sweets are famous for its unforgettable taste and innovativeness. In spite of having such a wide variety of sweets we treasure a special love for the traditional sweets which are not easily available these days. Shor Bhaja or Sar Bhaja is definitely one of the leading items in that list. Even in proper Kolkata you can find handful of shops that actually make Shor Bhaja regularly.
Krishna Nagar (Nadia, West Bengal) is the birth place of Shor Bhaja. It is purely made of cream of the milk. Sometimes khoya and chenna are also mixed with it. It follows one of the most difficult and tedious process of making sweets. It needs extreme patience and expert skills.
We hear the name of "Moya of Joynagar" at the advent of Winter Season. The name of the village "Joynagar Mozilpur" in the district of South 24 Parganas of W.B. is remembered in the mind of all people of West Bengal due to "Moya".
Not only in West Bengal, the name of 'Moya' is spread even in other states of India. The "Moya" as a favourite sweetment is prepared from "Kanakchur Dhaan" contains a special aroma and taste.