Best Mihidana Recipe

Are you looking for sweets with an elegant Asian flavor? Mihidana might be your first choice after you try it. Even though I am not a sweet lover, I can’t stop myself from wanting Mihi Dana. 

So many websites provide recipes for Mihidana in a difficult way and sometimes incompletely. In this recipe, I have tried to provide a very easy recipe. 

Also, once you have tried this Mihidana recipe, you will be able to remember the flavor. So, what are you waiting for? 

What is Mihidana?

Mihi and Dana are two Bengali words. Mihi means something that is finely shaped or small. Dana means grain. So, Mihidana is a finely grained, small, spherical-shaped yellow sweet. It has been derived from Bangladesh, West Bengal, and Burdwan.

The dessert’s main ingredients are gram flour (Bason), sugar syrup, and saffron. Mihi Dana is the younger cousin of Boondi. Boondi is a traditional Bangladeshi sweet. It is also a yellow, spherical-shaped sweet with an amazing fragrance.

It is mainly cooked by making a batter of Bason. After processing the batter into the oil, we get small pieces of Mihi Dana. Then we prepare sugar syrup and mix saffron and spices into it. Finally, we cook the Mihi Dana with sugar syrup and prepare the delicious Asian sweet.

Ingredients of My Mihidana Recipe

1. 2 Cups Gram Flour or Bason
2. 1 teaspoon Baking Soda
3. ½ tablespoon Baking Powder
4. ½ teaspoon Kesar Flavor Orange Food Color
5. 3 Cups Water
6. 2 Cups Sugar
7. 1 tablespoon Lemon juice
8. 1 teaspoon Cardamom Powder
9. 2 teaspoons Saffron  
10. 2 Cups Vegetable Oil or Edible Oil
11. 15 Raisins or Other Dry Fruits
12. 1 Cup Ghee 

How to Make Mihidana

Step 1: Dish Up Flour Batter

Pour 2 cups of versatile gram flour (bason) into a medium mixing bowl. Whisk the gram flour first. Then sieve the flour using a strainer. Ensure there is no lump of gram flour (bason) left.

Add ½ tablespoon baking powder and 1 teaspoon baking soda to the sieved gram flour. Whisk the flour with a hand mixer.  Then add 2 cups of water gradually.

Don’t add too much water at a time. Continue stirring while adding the colour. It creates lumps. Add ½ teaspoon of saffron-flavoured orange food colour to it. Finally, add the water and make a thin batter.

Step 2: Make Mihi Dana 

Pour 3 cups of vegetable or edible oil into a wok or skillet. Heat the oil on a high flame.  After heating the oil to 350 degrees Fahrenheit, lower the flame and keep it medium.

Take a colander right off the skillet. Pour the flour batter into the colander. There will be small, spherical pieces of mihi dana.

After 30 to 40 seconds, remove the mihi dana from the oil using a strainer.

Step 3: Prepare Sugar Syrup

Pour 2 cups of sugar syrup and 1 cup of water into a cooking pan. Heat the solution for 5 minutes. Add 1 tablespoon of lemon juice, 1 teaspoon of cardamom powder, and 2 teaspoons of saffron. 

Heat the syrup until it becomes sticky. Turn off the stove and store the syrup.

Step 4: Complete Cooking Mihi Dana 

Now pour all the sugar syrup into a cooking pan. Preheat a little bit on a low flame.  Consequently, place small, spherical mihi dana into the pan. Stir using a spatula.

Add two teaspoons of saffron 10 or 12 raisins, and other dry fruits. Stir for 5 minutes. Then remove them from the cooking pan.

Step 5: Serve the Delicious Course 

Delicious mihi dana is ready to serve. Garnish it with some saffron and dry fruits like raisins.

The Variations of Mihidana Sweet

Mihi Dana is an excellent choice for festivals. The sweets are very easy to make if you have Mihidana. We can make Motichur Laddu, Boondi, Jorda Polaw, and Sitabhog from Mihidana. These sweets are quite famous among Bangladeshi and Indian people.

1. Mihi Dana Laddu/Motichur Laddu

Motichur laddu is a round-shaped sweet that is very tasty. It is almost 2 inches large. To make this laddu, you need to use a ladle. It is also used to make Mihidana. For recipe ingredients, you only need one extra ingredient from that Mihidana. It is Rava or Suji.

Make Mihidana first. Then take a small amount of Mihidana and make it round. Store it in a refrigerator. Motichoor Laddu will be ready.

2. Baked Rabri with Mihidana

Rabri is another delightful dessert. Rabri, along with Mihidana, makes a great combo. It is served chilled. The best time to enjoy Rabri with Mihidana is after any meal.

Rabri is mainly a creamy sweet made of condensed milk and sugar syrup. Add Mihidana, elaichi powder, and chopped almonds to it. Bake the mixture for 5 minutes. Let it cool, and they will enjoy it.

3. Sitabhog

Sitabhog is a sweet cousin of Mihidana. It was invented at the same time as Mihidana. The sweet requires Gobindo Bhog rice, cottage cheese, pistachios, and Gulab Jamoons along with the ingredients of Mihidana. It is also a sweet that originated in Burdwan.

You need to blend the rice first. Then knead it with the cottage cheese and make a dough. Grate the dough and make small pieces. Deep fry the pieces for a very short time. Let them soak in sugar syrup. Mix the Sitabhog with Gulab Jamoons. The Sitabhog will be ready to eat.

Best Mihidana Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 88 calories 1 grams fat

Rating: 5.0/5

( 9 voted )

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Ingredients

1. 2 Cups Gram Flour or Bason
2. 1 teaspoon Baking Soda
3. ½ tablespoon Baking Powder
4. ½ teaspoon Kesar Flavor Orange Food Color
5. 3 Cups Water
6. 2 Cups Sugar
7. 1 tablespoon Lemon juice
8. 1 teaspoon Cardamom Powder
9. 2 teaspoons Saffron  
10. 2 Cups Vegetable Oil or Edible Oil
11. 15 Raisins or Other Dry Fruits
12. 1 Cup Ghee 

Instructions

1. Pour 2 cups of versatile gram flour (bason) into a medium mixing bowl. Sieve the flour using a strainer.  Add baking powder and baking soda to the sieved gram flour. Whisk the flour with a hand mixer.  Then add 2 cups of water gradually.
2. Pour 3 cups of vegetable or edible oil into a wok or skillet. Lower the flame and keep it medium. Take a colander right off the skillet. Pour the flour batter into the colander. 
3. After 30 to 40 seconds, remove the Mihidana from the oil using a strainer.
4. Pour 2 cups of sugar syrup and 1 cup of water into a cooking pan. Heat the solution for 5 minutes. Add lemon juice, 1 teaspoon of cardamom powder, and 2 teaspoons of saffron. Heat the syrup until it becomes sticky. 
5. Now pour all the sugar syrup into a cooking pan. Preheat a little bit on a low flame.  Consequently, place small, spherical mihidana into the pan. Add two teaspoons of saffron 10 or 12 raisins, and other dry fruits. Stir for 5 minutes. 
6. Delicious mihi dana is ready to serve. 

What is the Best Way to Store Mihidana?

The best way to store Mihidana sweet to maintain its freshness and taste is to store it in an airtight container. It is important to ensure the container is completely sealed to prevent air or moisture from entering, as this can cause the sweet to become stale or soggy.

Bottom line

It is a perfect dessert for any occasion and can be prepared in a short amount of time. I hope that you enjoyed reading about this recipe and that you will try making it yourself. Thank you for taking the time to read my Mihidana sweet recipe. If you enjoy this recipe, please share it and rate it.