Odisha's Magji Ladoo which received the GI tag has a special connection with Puri Jagannath Temple

Odisha is known for its rich cultural heritage and vibrant culinary traditions. Several Odia foods and products, like chhena poda and Similipal kai chutney commonly known as red ant chutney have gained government recognition.

One of the notable traditional sweets from Odisha is the Magji Ladoo which was recently awarded with the GI tag. It is not only delicious but also an important part of the state's culinary heritage, according to food historian and chef Sadaf Hussain.

The Magji Ladoo is thought to have originated in the Kalahandi district, where the Majhi tribal community, is known for their cooking skills and is believed to have created it.

Magji Ladoo is commonly enjoyed during festivals such as Diwali, Durga Puja, and Sankranti, and is often given as a symbol of prosperity at weddings.Its most significant connection is with the Puri Jagannath Temple, where it is part of the "chappan bhog," the 56 food offerings presented to the deity. This sacred association highlights the cultural importance of Magji Ladoo in Odisha

How to make Magji Ladoo

Ingredients:

2 cups roasted gram flour (besan)
1 cup powdered jaggery or sugar
1/2 cup ghee (clarified butter)
1/4 cup chopped nuts (cashews, almonds, pistachios)
1/4 cup grated coconut
1 teaspoon cardamom powder
A pinch of salt

Instructions:

Roast the Gram Flour:

Heat a pan on medium-low flame and add the roasted gram flour (besan).
Dry roast the flour until it turns golden brown and gives a nutty aroma. Stir continuously to avoid burning. Remove from heat and set aside to cool.

Prepare the Jaggery Syrup:

In another pan, melt the jaggery or sugar with a little water until it forms a thick syrup.
Add the grated coconut to the syrup and cook for a few minutes until it thickens slightly.

Mix Ingredients:

In a large mixing bowl, combine the roasted gram flour, melted ghee, and the jaggery-coconut mixture.
Add the chopped nuts, cardamom powder, and a pinch of salt to the mixture.
Mix everything well to form a dough-like consistency.

Shape the Ladoos:

Grease your hands with a little ghee and take small portions of the mixture.
Roll them into small, round balls (ladoo) while the mixture is still warm.
If the mixture becomes too dry to form balls, add a little warm ghee and mix again.

Allow the ladoos to cool completely before storing them in an airtight container.
Enjoy your homemade Magji Ladoo!

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