Sambalpur’s 160-Year-Old Sweet Shop Seeks GI Tag for Rare ‘Sarsatia’ Dessert
SAMBALPUR: A 160-year-old sweet shop in Sambalpur, Odisha, is seeking Geographical Indication (GI) tag recognition for ‘Sarsatia’, a rare dessert made from the resin of the Ganjer tree—a delicacy that owner Prabhu Lal claims cannot be found anywhere else in India.
Prabhu Lal (65), affectionately known locally as Minchu Kaka, represents the third generation of a family business established by his grandfather, Beni Madhav, in 1866. The signature sweet combines Ganjer tree resin, raw rice powder, and sugar, which is fried into irregular vermicelli strands with a uniquely crispy texture.
“The government should grant a GI tag for this, because this sweet is found nowhere else but here,” Prabhu Lal told reporters. He has received multiple awards for his traditional craft and has long advocated for official GI recognition.
Over the decades, the business has grown significantly. What once sold for four ‘ana’ during Prabhu Lal’s childhood now costs Rs 12 per piece due to rising ingredient costs. Daily production has scaled to 1,000 pieces to meet demand from major Indian cities and international markets.
“We regularly get orders from Delhi, Mumbai, Bengaluru, and Dubai,” Prabhu Lal said, highlighting the dessert’s growing reach.
Despite its expanding popularity, the preparation remains labor-intensive and traditional. Family members set out at 5 a.m. into forests beyond Rengali to collect Ganjer tree resin, returning by evening. The resin is cleaned and soaked for 12–15 hours to extract the juice, which is then combined with rice flour and sugar.
The family has intentionally kept the recipe exclusive, refusing to share it with outsiders. “We don’t want others to make it. If they do, the taste will be affected and the reputation of Sarsatia will suffer,” Prabhu Lal explained.
This protective approach underscores broader efforts in India to preserve traditional culinary knowledge. The use of Ganjer resin, mentioned in Ayurvedic texts, adds medicinal value, making Sarsatia not only a treat but also a wellness-oriented delicacy.
Despite personal losses—including three of his four brothers—Prabhu Lal remains committed to the business. His son and grandson are prepared to continue the family tradition, ensuring a fourth-generation legacy.
“Our family has kept this traditional sweet-making alive and will continue to do so,” he said, emphasizing the craft’s long-term sustainability.
The GI tag demand has already caught political attention. Sambalpur MP and Union Education Minister Dharmendra Pradhan has pledged to review the request and asked the local collector to examine it, indicating potential government support.
The push for GI recognition comes at a time when traditional food businesses across India are seeking official protection to prevent imitation and preserve cultural heritage. If successful, Sarsatia would join other Odisha specialties with GI status, potentially boosting tourism and economic value for the Sambalpur region.
