Mishti doi

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Mishti Doi
Mishti Doi.jpg
Mishti doi
Alternative namesMitha doi (Assamese), Meeṭhi dahi (Hindi), Miṭha dahi (Odia)
Typecurd
CourseDessert
Place of originBangladesh
Region or stateBogra District
Associated national cuisineBangladeshi cuisine,Bengali Cuisine
Main ingredientsMilk, doi

Mishti doi (Bengali: মিষ্টি দই) or Mitha Dahi (Odia: ମିଠା ଦହି) is a fermented sweet dahi (yogurt) originating from the Bogra District in Bangladesh[1][2] and is a very popular dessert throughout the country.[3] It is also consumed in the Indian states of West Bengal, Tripura, Assam and Odisha, with similar dishes branching off of it such as the Nabadwip-er lal doi of Kolkata. The yogurt desert is made with milk and sugar/jaggery. It differs from plain yogurt due to techniques involved in its preparation.

Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight.[4] Earthenware is always used as the container for making mitha dahi due to the gradual evaporation of water through its porous walls not only further thickens the yoghurt,[5] but also produces the right temperature for the growth of the culture.

References[]

  1. ^ Meggitt, Belinda (2009). Bangladesh. Bradt. p. 75. Retrieved 10 November 2021.
  2. ^ "My sweet beloved". The Daily Star. Retrieved 12 March 2020.
  3. ^ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
  4. ^ Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India. Penguin UK. ISBN 978-93-5118-575-8.
  5. ^ Krondl, Michael (1 October 2011). Sweet Invention: A History of Dessert. Chicago: Chicago Review Press. pp. 59–60. ISBN 978-1-56976-954-6.
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