During the lively Sankranti celebrations, the charm of handcrafted manjas steals the show in the heart of Hyderabad City. Despite the changing times, the traditional skill of making manja with boiled rice, soap, glass dust powder, and vibrant colors thrives in the lanes of Dhoolpet and Magalhat.

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In these historic neighborhoods, families uphold a tradition passed down through generations. Artisans like Rakesh Singh from Dhoolpet area, a manja craftsman, openly share their insights. Rakesh says, “For eight decades, my family has made manja right here, a spot where people used to reserve their manja months in advance.”

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Within Rakesh’s family, a team effort unfolds. A few of his family members tie threads to poles at opposite ends of the road. Simultaneously, two others apply the paste, while an additional pair rolls the threads. Rakesh stresses, “It might seem simple, but mastering it takes years of practice. The right mixture, pressure, and timing are crucial.”

This tradition has built a loyal clientele, drawing enthusiasts from all corners of India year after year. These patrons not only continue their tradition but also introduce newcomers to the world of manja.

As the Sankranti season unfolds, there’s an optimistic vibe, fueled by the enthusiasm of both long-standing and new patrons. In this blend of tradition and innovation, Hyderabad becomes a canvas where the ancient craft of manja seamlessly weaves into the fabric of contemporary celebration.