Mihidana is a fine-grained Indian sweet from Burdwan (Bardhaman) in West Bengal, often described as a tiny cousin of boondi. The name joins mihi, meaning fine, and dana, meaning grain. It is made from powdered Kaminibhog, Gobindobhog and basmati rice mixed with a little gram flour and saffron for a golden colour, worked with water by hand, then dripped through a brass ladle with tiny holes into hot ghee and fried. The small rice-like grains are soaked in sugar syrup and drained. A popular account credits the sweet-maker Vairabchandra Nag with creating it, together with sitabhog, for a lunch given for Lord Curzon on his visit to Bardhaman on 19 August 1904. Mihidana of Bardhaman received a West Bengal Geographical Indication on 29 April 2017.
Facts
Classification
Dietary Suitability Origin Period, From (Year) Connections
In Cuisine
Source Mihidana (Wikipedia)
Uses Ingredient
Source Mihidana (Wikipedia)
Source Mihidana (Wikipedia)
Source Mihidana (Wikipedia)
Source Mihidana (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Mihidana (Wikipedia)LeadQuote, Lead
is an Indian sweet from Burdwan, West Bengal, India
Sources
1. Mihidana (Wikipedia)
Process [course]
The dessert is made from powdered Kaminibhog
Process [uses-ingredient 2]
into a pot of ghee and deep-fried
History
introduced two new preparations named Sitabhog and Mihidana
Lead
is an Indian sweet from Burdwan, West Bengal, India
Uses Ingredient: Rice, Process
made from powdered Kaminibhog, Gobindobhog and basmati rice
Uses Ingredient: Gram Flour, Process [uses-ingredient]
mixed with a small amount of gram flour and saffron
Uses Ingredient: Sugar, Process [uses-ingredient 3]
dipped in sugar syrup and drained once soaked
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