Sambalpur’s 400-year-old Sarsatia sweet seeks GI tag, preserving a rich taste of history and heritage

In Sambalpur, Odisha, a sweet tradition that’s over 160 years old is still alive and well. Prabhulal Gupta runs a 160-year-old sweet shop that’s kept the unique art of making Sarsatia alive—a rare dessert believed to be found nowhere else in India. Passed down through generations, the recipe is more than just a sweet treat; it’s a part of Sambalpur’s cultural heritage.

What makes Sarsatia truly special is its main ingredient: resin from the Ganjer tree, something you wouldn’t usually expect in a dessert. The resin is carefully harvested, purified, and mixed with rice powder and sugar, resulting in a sweet with a unique texture, earthy aroma, and subtle sweetness.

The history of Sarsatia goes back to the 16th century when it was a popular homemade treat in western Odisha. Many families remember soaking it in milk or offering it to the goddess Maa Samaleswari during festivals like Dussehra, showing how deeply connected the sweet is to local traditions.

Recently, there’s been a push to get a Geographical Indication (GI) tag for Sarsatia. Similar to how Darjeeling tea or Banarasi sarees are protected, a GI tag would officially recognize Sarsatia as a unique product of Sambalpur and stop others from using the name unfairly.

Union Education Minister Dharmendra Pradhan has backed this effort, highlighting that protecting Sarsatia isn’t just about preserving culture—it’s also about boosting the local economy.

For Sambalpur, a GI tag would mean:

* Protecting the authenticity of Sarsatia from imitations

* Showcasing Odisha’s rich culinary heritage on a larger stage

* Creating more economic opportunities for local sweet-makers and communities

For the people of Sambalpur, Sarsatia is more than just a dessert—it’s a taste of nostalgia, tradition, and community. It reminds them of fairs, festivals, and family gatherings, and older generations take pride in serving it as a symbol of hospitality and identity.

Despite its rich history, Sarsatia faces challenges. Outside Odisha, few people know about it. The resin needed to make it isn’t widely available, and younger generations often prefer modern, mass-produced sweets.

Prabhulal Gupta, whose family has made Sarsatia for three generations, shared: “We’re working towards getting the GI tag. I’ve given all the background information needed. My family and I are committed to preserving this cultural food, and the next generation is eager to carry on the tradition.”