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Rosogolla and rasmalai are not the only Bengali sweets that are worth savouring. Mihidana, for instance, is one of Bengal's most cherished sweets, has a rich history that traces back to the early 20th century. Its name is derived from two words: "Mihi," which means fine, and "Dana," meaning grain. Made from Gobindobhog rice flour, besan and saffron, the sweet has a fine, lightly grainy consistency and a mild syrupy taste. The batter is poured through a perforated ladle into hot ghee, creating tiny, crispy grains.
This intricate dessert was first popularized in the early 20th century when it was presented to Lord Curzon, the then Viceroy of India, by the Maharaja of Burdwan. Mihidana has since become a symbol of Bengali craftsmanship and culinary artistry and was recognised with a Geographical Indication (GI) tag in 2017.
The sweet originated in Burdwan, a culturally and historically rich city in West Bengal. Burdwan has long been known for its sweet-making prowess, and Mihidana shares its roots with another popular delicacy from the region, Sitabhog. These two sweets became synonymous with the city, establishing Burdwan as a hub of sweet craftsmanship. The Maharaja of Burdwan, Maharaja Vijaychandra, played a crucial role in popularising Mihidana. During his reign in the early 1900s, he was hosting a visit from Lord Curzon, the then Viceroy of India, and sought to impress him with a unique Bengali treat.
Maharaja Vijaychand Mahatab of Burdwan extended an invitation to Lord Curzon, the then-Viceroy of India, to visit his kingdom. Eager to leave a lasting impression, the Maharaja tasked Bhairab Chandra Nag, a renowned sweet maker with crafting an exceptional dessert. Nag experimented with various ingredients and techniques and on August 19, 1904, when Lord Curzon arrived, he was served two exquisite sweets—Sitabhog and Mihidana. Nag’s creations proved to be an overwhelming success, so much so that Lord Curzon personally awarded Nag with a signed certificate, praising his remarkable skill.
Mihidana’s rise to fame coincided with British colonial rule, and its connection with the British Raj played a pivotal role in its popularity. The intricate texture, fine taste, and saffron-infused golden hue of Mihidana made it a standout delicacy among the numerous sweets served to him. This royal endorsement catapulted Mihidana into the spotlight; However, what sets Mihidana apart from other sweets is its fine texture, which requires years of practice to master. It takes an experienced sweet-maker to ensure that each grain is cooked to perfection, with just the right balance of sweetness and crispiness.
In 2017, Mihidana, along with Sitabhog, received the prestigious Geographical Indication (GI) tag, an acknowledgment of its unique heritage and connection to the Burdwan region. The GI tag not only protects the authenticity of Mihidana but also recognizes the efforts of the traditional sweet-makers who have preserved this age-old craft through generations. This recognition has brought renewed attention to Mihidana, boosting tourism in Burdwan and attracting sweet enthusiasts from across the country.
