MIHIDANA

Ingredients

• 2.5 powas (approximately 625 g / 5 cups) besam (chickpea flour / besan) (A powa is a traditional Bengali unit roughly equal to 250 g. Use finely milled chickpea flour for the smoothest batter.)
• 1.5 powas (approximately 375 g / 3 cups) sabeda (water chestnut flour / singhara atta) (Also written as singhara flour. If unavailable, arrowroot flour is a close substitute, though not historically original.)
• 0 as needed water (Add gradually to achieve a moderately thick, smooth, pourable batter — similar in consistency to a thin pancake batter.)
• 0 very little (a small pinch), optional saffron (Steep a small pinch in 1 tablespoon of warm water for 10 minutes before adding to the batter. This gives the batter a reddish-golden colour.)
• 0 enough to fill a deep pan to at least 5 cm (2 inches) ghee (for frying) (Use a deep, heavy-bottomed pan. The ghee must be kept at a steady deep-frying temperature throughout.)
• 0 enough to make a concentrated syrup sugar (preferably kasir chini / fine white sugar) (Kasir chini is a fine-grained white sugar traditional to Bengal. Use enough sugar and water to fully submerge the fried drops in a thick, concentrated syrup.)
• 0 to taste cardamom seeds (Use seeds removed from green cardamom pods. Lightly crush before adding.)
• 0 to taste raisins (Add whole.)
• 0 to taste pistachios (Cut into small pieces before using.)
• 0 to taste almonds (Slice or roughly chop. Can be blanched and peeled if preferred.)
• 0 a little, warmed ghee (for finishing) (This is drizzled over the final mixture to bind and enrich it. Heat gently until just melted and warm.)

Instructions

1. 1Measure out 2½ powas (approximately 625 g) of besam (chickpea flour) and 1½ powas (approximately 375 g) of sabeda (water chestnut flour) into a large mixing bowl. Add water a little at a time, stirring continuously, until you have a moderately thick, smooth, lump-free batter — it should fall off a spoon in a steady stream, not too runny and not too stiff (similar to a thin pancake batter). If you are using saffron, steep a very small pinch in 1 tablespoon of warm water for 10 minutes, then stir the saffron water into the batter to give it a reddish-golden colour. Set the finished batter aside while you prepare the ghee.
2. 2Pour enough ghee into a deep, heavy-bottomed pan or kadai to fill it to at least 5 cm (2 inches) deep. Place over a medium-high heat and bring the ghee to a deep-frying temperature — you will know it is ready when a tiny drop of batter sizzles and rises to the surface immediately upon contact. Do not let the ghee smoke. Maintain this heat throughout the frying process. Have a slotted spoon or fine mesh strainer ready beside the pan to remove the fried drops.
3. 3While the ghee is heating, prepare a concentrated sugar syrup in a separate saucepan. Add enough sugar to a pot with enough water to dissolve it, and bring to a boil over medium heat, stirring until the sugar is fully dissolved. Continue boiling until the syrup is thick and concentrated — it should feel sticky between your fingers and coat the back of a spoon (this is roughly a one-thread consistency). Remove from heat but keep warm, ready to receive the fried drops. The syrup must be warm and liquid enough to fully submerge the drops.
4. 4Hold a finely perforated iron ladle (or a perforated spoon with very small holes) directly over the pan of hot boiling ghee. Pour a ladleful of the batter into the perforated ladle, then gently shake it up and down over the ghee. The batter will fall through the holes in very fine drops directly into the hot ghee below. The drops will sizzle and puff up into tiny golden pearls. Fry them until they are golden and cooked through — this will only take about 1–2 minutes per batch. Work in batches so you do not overcrowd the pan. Use a slotted spoon or fine mesh strainer to remove each batch from the ghee as soon as it is done and transfer directly into the warm concentrated sugar syrup. Repeat until all the batter is used.
5. 5As each batch of fried drops is removed from the ghee, place them immediately into the warm concentrated sugar syrup. Make sure all the drops are fully submerged. Allow them to soak in the syrup until they are fully saturated — the tiny pearls should absorb the syrup and become glossy and slightly plump. This may take 10–20 minutes depending on the warmth and thickness of your syrup. Gently stir occasionally to ensure even soaking.
6. 6Once the fried drops are fully saturated with syrup, gently lift them out using a slotted spoon and transfer to a large mixing bowl. Drizzle a little hot ghee (warmed until just melted) over the drops. Add the cardamom seeds (lightly crushed), raisins, pieces of pistachios, and pieces of almonds. Gently fold everything together until evenly combined. If you wish, shape the mixture into small balls with your hands while it is still warm and pliable. Serve as is or shaped into balls.