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From gulab jamun to jalebi, Indian descendants are cherished worldwide. Since most of them are prepared from milk or milk-based products, they boast rich flavour and texture. With Odisha’s magji laddu receiving the coveted Geographical Indication (GI) tag, the dish has established that traditional Indian sweets are taking over the world.
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Reportedly, the Odisha University of Agriculture and Technology (OUAT) and the Dhenkanal Sweets Association registered for the prestigious GI tag for the sweet in Chennai in 2020. Prepared with chhena and dry fruits, the recipe of magji laddu has been passed down through generations making its history as rich as its ingredients.
Ancient Origins Of Magji Laddu
Local reports suggest magji laddu was a dish prepared by a man living in Sadangi village under Gandia Block, Dhenkanal District, Odisha. However, if you trace the origins of Odia cuisine, you will find that this traditional sweet delight had a role to play.
Chandradhar Sahu is believed to have developed the dish, and since then, it has been passed on from one generation to the next. Today, it is a part of every auspicious gathering in Odisha and also offered to Gods and Goddesses during veneration. Since it is made using buffalo milk, it is considered sacred.
You can witness their presence among the festive spreads, especially around Diwali, Durga Puja, and Sankranti. It is also among several sweets purchased during weddings, as it symbolises prosperity.
From its inception to the present, magji laddu has evolved with time. In local and popular sweet shops across Odisha, you can find sweets available in various flavours and fillings. Different kinds of seeds and nuts are added today to make it more appealing to various palates.
How To Make Magji Laddu
Magji laddu is among a few traditional Indian sweets that require not more than five ingredients (excluding dry fruits and nuts for garnishing) for cooking. It has an easy-to-follow recipe that you can also replicate in your home kitchen.
Ingredients
- 1 litre buffalo milk
- ½ cup vinegar
- ½ cup powdered sugar
- 2 tbsp ghee
- 1 tsp cardamom powder
Method
Heat buffalo milk in a pan. Once it starts to boil, add vinegar and let milk solids separate. Use a muslin cloth to drain the water, and keep it aside for some time. You will have the softest chhena at home. Knead it for 5-8 minutes before adding powdered sugar.
Again knead the mixture for a couple of minutes and cook it in ghee until it turns slightly golden. You can add cardamom powder and dry fruits to the mixture. Make laddu with this mixture and top each ball with a dry fruit of your choice for garnishing. This off-white sweet offers a melt-in-the-mouth experience.
