Sambalpur, Sep 3: A 160-year-old sweet shop in Sambalpur is making headlines for its push to secure a Geographical Indication (GI) tag for ‘Sarsatia’, a rare and traditional dessert crafted from Ganjer tree resin.

The shop, run by 65-year-old Prabhu Lal — affectionately known as Minchu Kaka — is a third-generation business founded by his grandfather Beni Madhav in 1866.

Sarsatia is a unique sweet made from Ganjer resin, raw rice powder, and sugar, fried into crispy, vermicelli-like shapes. The recipe is fiercely guarded by the family, who believe that wider replication could dilute its authenticity and taste. “You will never find this sweet anywhere except this shop,” says Prabhu Lal, who has won multiple awards for his artisanal craft.

The preparation process is deeply traditional and labour-intensive. Family members trek into the forests near Rengali at dawn to collect the resin, which is soaked for over 12 hours before being blended into the final product. Despite rising costs, the shop now produces over 1,000 pieces daily to meet demand from cities like Delhi, Mumbai, Bengaluru — and even Dubai.

The GI tag demand has gained political traction, with Sambalpur MP and Union Education Minister Dharmendra Pradhan urging the local collector to examine the proposal. If granted, the tag would protect the sweet’s identity and elevate its status alongside other Odisha delicacies like Rasagola and Kendrapara mango.

Beyond its culinary appeal, Sarsatia carries cultural and medicinal significance. The Ganjer resin is referenced in Ayurvedic texts, adding wellness value to the dessert. Prabhu Lal’s family remains committed to preserving the legacy, with his son and grandson ready to carry the tradition forward.

The GI tag would not only safeguard the sweet’s heritage but also boost tourism and economic prospects for the Sambalpur region.