Dhenkanal’s famous Magaji ladu and its history

India is a land of diversity with wide range of social traits, cultural practices, and culinary traditions. The state  of Odisha has its own cuisines. This land is home to a variety of sweet treats, from Chenapoda to Rasagola. Another treat comes from the central region of the coastal state of Odisha, the Dhenkanal district. The delicacy is known as “Magji Laddu” and is made using buffalo milk. The delicacy has recently received the GI tag.

History Of The Delicacy 

The Sadangi region of the Dhenkanal district is thought to be the Magji’s birthplace. Thousands of people in this area made their living from the husbandry of animals during the British era, particularly buffalo.

The hinterland of buffalo milk production was this area, and cheese manufacture was a major industry. Magji is one of the many value-added items made from cheese that people have. The delicious substance known as “Magji,” or “Magaja,” is thought to have originated in the Mandar-Sadangi region of the Gondia block. However, it has now spread over the whole district of Dhenkanal. The whole Dhenkanal region of the state is regarded as the producing geographical area since the sweet is prepared and sold across the district.

According to local legend, between 1300 and 1400 AD, a saint named Sridhar Swami resided at Kapilas, an 8th-century shrine. Chaitanya Mahaprabhu paid Sridhar Swami a visit and acquired knowledge about Bhagabat from him. During his visit, Sridhar Swamy gave Chaitanya Mahaprabhu some sweets made with buffalo milk cheese. These eventually became known as Magji, and the confectioners in the area continued to make them. This, like the majority of Odia customs and cultures, has a link to Lord Jagannath. This delicacy is one of the 56 meals known as “chappan bhog” that are offered to Lord Jagannath.

How is it prepared?

Known locally as “Desi Chenna,” Magji Laddu is an off-white coloured confection made with sugar, cardamom, and cheese made from buffalo milk. To remove excess water from the cheese, wrap the “Chenna” or cheese with a cotton towel and squeeze. Following the filtering process, cardamom and sugar are added. There is usually half as much sugar in the combination as there is cheese. The mixture is cooked over a gentle heat in a pan. It was previously cooked in an earth pot. Everything is well combined and stirred for a while until the chef is satisfied. It cooled for a maximum of 35 to 40 minutes after frying.