Mihidana
Mihidana, from above
VegBardhaman, West Bengal

Mihidana

Saffron boondi so fine it looks like golden sand. Bardhaman's pride, a spoon is mandatory.

70 minTime
4 gProtein each
mildSpice
Bardhaman's golden grains2 chapters · 1 min read

Make it your way

Grandma's wayFine saffron pearls, ghee fried, syrup soaked.
The original
377kcalsame
4 gproteinsame
2 gfibresame
70minutessame

Classic mihidana.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Besan (chickpea flour, gram flour)1 cup, fine
Rice flour⅓ cup, gobindobhog if possible
Water160 ml for batter, 200 ml for syrup
Saffrona big pinch, soaked
Gheefor frying, about this much is absorbed
Sugar1¼ cups
Cardamom¼ tsp

Method

4 steps
  1. 1Whisk besan, rice flour, saffron and 160 ml water into a thin, lump free batter.
  2. 2Boil sugar and 200 ml water to a sticky, half string syrup with cardamom.
  3. 3Hold a fine perforated ladle high over hot ghee and tap batter through. Fry 30 seconds.
  4. 4Drain straight into warm syrup, repeat, then rest 30 minutes and fluff with a fork.
Serve it like this

Spoon into a small bowl, top with a sliver of pistachio and eat with a spoon, never fingers.

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Make it a meal

What goes with Mihidana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Luchi45 min
With a main Cholar dal45 min
A little snack Nimki50 min
A little snack Beguni25 min
To drink Masala chai10 min
To drink Lebu cha6 min
Something sweet Sitabhog80 min
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