Magaji is a beloved sweet of Odisha’s Dhenkanal district. Its makers’ dedication to quality and tradition has earned this remarkable preparation a Geographical Indication (GI) tag, ensuring its authenticity and preservation for future generations.
In the heart of Odisha lies the district of Dhenkanal, a region known for its rich cultural heritage and culinary delights. Among its many treasures, one sweet delicacy stands out—magaji ladoo. This traditional confection, made from pure buffalo milk, has been a symbol of the area’s gastronomic pride for nearly a century.
The origins of magaji ladoos are traced back to Adikant Sahoo, a visionary who first crafted this unique sweet in the early 20th century. Using the abundant supply of buffalo milk from the local herds, Sahoo began experimenting with ways to preserve and enhance the milk’s richness.
Through a careful process of curdling the milk to create chhena (cheese), sweetening it with sugar, and flavoring it with cardamom powder, he created a paste that, once cooked and cooled, could be shaped into delightful, melt-in-your-mouth ladoos (balls).
As years passed, Adikant’s recipe was passed down to his son, Ghaneswar Sahoo, who continued to uphold the family’s sweet-making tradition with dedication and skill. Ghaneswar’s son, Hrusikesh Sahoo, inherited this legacy, bringing with him a passion for both preserving and promoting the unique qualities of magaji ladoos.
Despite its local popularity, it was Hrusikesh’s determination and vision that propelled magaji to national recognition. He realised that to protect and celebrate this traditional sweet, it needed to gain a formal acknowledgment of its unique cultural and geographical origins. Thus began the journey to obtain the prestigious Geographical Indication (GI) tag for Dhenkanal’s magaji ladoo.
The process was rigorous, requiring detailed documentation of the sweet’s historical background, its unique preparation methods, and cultural significance. Hrusikesh worked tirelessly, gathering testimonies from villagers, historical records, and recipes handed down through generations. His efforts highlighted how magaji ladoo was more than just a sweet—it was a part of Dhenkanal’s identity and heritage.
In 2024, after years of persistent effort, the sweet was awarded the GI tag. This recognition was a moment of immense pride and joy for Hrusikesh and the entire community. The GI tag not only validated the authenticity of magaji ladoo but also provided a significant boost to its cultural and commercial value. It ensured that the traditional methods of making magaji ladoo would be preserved and protected from imitation, allowing future generations to savor the true taste of this historic delicacy.
Today, Dhenkanal’s magaji ladoo stands as a testament to the region’s rich culinary tradition, a sweet symbol of heritage, and a proud bearer of the GI tag, marking its place on the map of India’s treasured culinary landscape.
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The lead image on the top shows the traditional odia sweet ‘Magaji ladoo’.
Subranshu Satpathy is a freelance journalist based in Odisha.
