Bardhaman Mihidana


On February 10, 1904, Viceroy Lord Corson visited Burdwan to confer the title of Maharaja on then king of Burdwan, Vijaychanda. To mark the occasion, a local sweet-maker, Bhairav Chandra Nag, created a delight called Mihidana.
Mihidana, the micro cousin of the traditional Boondi, is derived from two words, Mihi meaning fine, and Dana, meaning grain. The word is literally translated to mean “fine grains”.
This dessert is made from powdered Kaminibhog, Gobindabhog and basmati rice, mixed with a small amount of gram flour and saffron for a golden colour. It is then blended with water by hand till its colour lightens. This mix is then poured through a brass ladle with tiny holes into a pot of ghee and deep-fried. The fine fried small rice-like grains are dipped in sugar syrup and drained once soaked.
The patent for this Burdwan creation has legally been given to the Government of West Bengal. The Mihidana is also recognised as a heritage sweet of India.


Mihidana- 1cup
Sugar-1/2 cup
Water-1/2 cup
Cashewnuts-few to garnish
Red colour-5 to 6 drops
Green colour-5 to 6 drops.


1. In a vessel add water and sugar. Bring it to boil. Once the sugar dissolves add mihi Dana and stir. keep stirring frequently and cook in a low flame. Now add cardamoms and food colour. Once all the water evaporates, switch off the gas. Serve hot or cold garnished with cashews nuts.

2. Note--Mihidana is a typical Bengali sweet and the raw content is easily available in Bengal. So to enjoy the delicacy, ask anyone who stays in West Bengal to supply, or find out if it is available in some Bengali food shop in your city.