Travelling To Burdwan; Don’t Miss These Iconic Sweets From Bengal
- Ayandrali Dutta
Updated : August 27, 2022 03:08 IST
Burdwan district that is also known as the "granary of Bengal" is most popular for sweets like Sitabhog, Mihidana and more.
It’s no hidden secret that think Bengal and you will think the numerous sweets that come from that region. From Lobongo Latika to Roshogulla to Bhapa Doi to Kheer to Sorbhaja to Moa to Kanchagolla the list is simply endless and is astounding. One can locate sweet shops in every nook and corner of the state, be it your metro city like Kolkata or even any smaller district like Burdwan and more. Amongst this Burdwan district that is also known as the "granary of Bengal" and which sees the important landmark like Curzon Gate is also known some of the most popular sweets like Sitabhog, Mihidana and more.
Do you know that Lord Curzon was floored by this famous sweet from Bardhaman? Yes that’s what Sitabhog is all about. Tradionally made from made from Sitashol rice, (the sweet gets it’s name also from there) color of Sitabhog is pristine white. The origin of this sweet has a very interesting tale. According to Late Nagendranath Nag it’s said that his grandfather Late Khettranath Nag invented famous sweets Sitabhog and Mihidana during the time of Maharaja Late Mahatabchand Bahadur. Years later when Lord Curzon came to Burdwan he was blown away with this sweet. Served with nikhuti (tiny gulab jamuns) this sweet looks like white rice or vermicelli. The rice flour is mixed with ghee to make a soft dough and then the dough is then passed through a sev mould to make vermicelli threads. Then they are deep fried in ghee and dropped in sugar syrup. Bardhaman’s Sitabhog received the famous Geographical Indication Tag (GI) too in 2017.
The twin of Sitabhog, Mihidana is another sweet which is yellow in colour and both are mostly sold or served together. Mihi means fine, and Dana, meaning grain and it looks a little similar to the small grains of motichur laddu. Made from either Kaminibhog, gobindabhog or basmati rice, the rice is mixed with besan and saffron. The mix is then poured in hot ghee and then the deep-fried saffron grains are then dunked in sugar syrup. Bardhaman’s Mihidana too received the famous Geographical Indication Tag (GI) too in 2017. It’s said then even Lord Curzon issued a signed certificate to Bhairab Chandra Nag ( the one who prepared this sweet) saying how impressed has been by this sweet and how much he relishes having both the Sitabhog and Mihidana, which were both Nag’s handiwork. The history if this sweet that has been traced back to 115 years till date happens to be a favourite amongst most. This sweet has also tickled the creative juices of poets, singers, actors and more. This one is now considered as one of the heritage sweet of India.
Call it wherever Lyangcha or Langcha, originated in Burdwan, the credit goes to a sweet maker named Lyangcha Dutta of Saktigarh. It’s said that he used to make Pantua (huge oval-shaped deep-fried sweets made out of chhena) and when he tried to make them bite-size the outcome was Langcha. Lyangcha is also linked to the matrimonial alliance between the royal families of Krishnanagar and Burdwan changed the genesis of Lyangcha and today Shaktigarh happens to he hub of this sweet.