Mihidana
 | This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
Mihidana is an Indian sweet from Burdwan, West Bengal, India.[1] Mihidana, described as the micro cousin of the traditional Boondi, is derived from two words, Mihi meaning fine, and Dana, meaning grain. The 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.
History
On February 10, 1904, Viceroy Lord Curzon 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.[citation needed]