Paddy Pops

Khansland Paddy Pops are khoi — the ancient Bengali puffed paddy preparation made by dry-roasting unhusked paddy grains in extremely hot sand until the moisture inside the grain vaporises instantly and forces the grain to burst and expand, splitting the husk and puffing the starchy endosperm into a light, airy, naturally sweet kernel with a gentle crunch and a clean, slightly roasted, earthy flavour.

Khoi is one of the oldest prepared foods in the Bengali tradition — predating modern food processing by thousands of years. It requires no oil, no additives, and no modern equipment: simply grain, heated sand, and the skill to judge exactly the right moment to remove each batch. In traditional Bengali life, khoi occupies multiple important roles simultaneously — as a food offering at religious ceremonies, as a festival food at Poush Parbon eaten with fresh nolen gur and coconut, and as a simple snack mixed with mustard oil, salt, and green chili.

Mixed with jaggery syrup and sesame seeds, khoi becomes khoi-er moa — a lighter, crisper version of the murir moa that is equally beloved and slightly easier to make due to the natural pop of the khoi requiring less binding force from the jaggery. Our khoi is prepared from organically grown paddy using traditional sand-roasting methods.