Introduction

If you love Bengali sweets, you’ve probably heard of Mihidana—a fine, golden, and melt-in-the-mouth dessert. Often called the “micro version of Boondi,” It is made from gram flour, saffron, and sugar syrup. Originating from Burdwan, West Bengal, it is one of Bengal’s most cherished sweets, even earning a Geographical Indication (GI) tag.

In this post, we’ll explore:
✅ The history and significance of Mihidana
✅ Its unique preparation process
✅ How you can make Mihidana at home

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The History & Significance of Mihidana

It was first made in 1904 in Burdwan by Bhairav Chandra Nag, a legendary sweet maker. It was specially prepared for Lord Curzon, the then Viceroy of India, during his visit to Bengal. He was so impressed by its taste that it became a royal delicacy.

Even today, Burdwan Mihidana is famous worldwide and has been granted GI (Geographical Indication) status, ensuring that only sweets made in Burdwan can be officially called “Burdwan Mihidana.”

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How is it Made?

The name Mihidana comes from two words:
✔ “Mihi” – meaning fine
✔ “Dana” – meaning grains

This perfectly describes its texture—tiny, crispy granules soaked in fragrant sugar syrup.

Traditional Mihidana Recipe

Ingredients:

✔ 1 cup Besan (gram flour)
✔ 2 tbsp Rice Flour
✔ 1 pinch Baking Soda
✔ 1 tbsp Ghee (clarified butter)
✔ ½ cup Water
✔ 1 cup Sugar
✔ ½ cup Water (for syrup)
✔ Saffron Strands (optional)
✔ Cardamom Powder

Step-by-Step Preparation:

👉 Step 1: Prepare the Batter

• Mix besan, rice flour, baking soda, and ghee in a bowl.
• Gradually add water to form a thin, flowing batter.

👉 Step 2: Fry the Mihidana

• Heat ghee in a deep pan.
• Pour the batter through a perforated ladle (jharna or sieve) to create tiny droplets.
• Fry the granules until golden and crisp.

👉 Step 3: Make the Sugar Syrup

• Boil sugar and water until it forms a 1-string consistency syrup.
• Add saffron and cardamom powder for extra flavor.

👉 Step 4: Soak & Serve

• Add the fried Mihidana granules to the warm sugar syrup.
• Let it soak for a few minutes before serving.

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How to Enjoy It?

🍯 With Rabri – Topped with thick, creamy rabri for extra richness.
🍽 As a Dry Sweet – Enjoyed on its own like Boondi.
🥧 Mihidana Ladoo – Sometimes shaped into small ladoos for special occasions.

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Conclusion

It is a timeless Bengali delicacy that represents the rich heritage of Bengal’s sweets. Whether you try the authentic Burdwan Mihidana or make it at home, this dish is sure to delight your taste buds!