https://en.bharatpedia.org/w/api.php?action=feedcontributions&feedformat=atom&user=111.223.27.217Bharatpedia - User contributions [en]2026-08-08T04:56:09ZUser contributionsMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Mishti_doi&diff=236097Mishti doi2021-11-11T18:54:14Z<p>111.223.27.217: </p>
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<div>{{Use dmy dates|date=August 2019}}<br />
{{Infobox prepared food<br />
| name = Mishti Doi<br />
| image = Mishti Doi.jpg<br />
| caption = Mishti doi<br />
| alternate_name = Mitha doi ([[Assamese language|Assamese]]), Meeṭhi dahi ([[Hindi language|Hindi]]), Miṭha dahi ([[Odia language|Odia]])<br />
| country = [[Bogra|Bangladesh]]<br />
| region = [[Rajshahi District|Bangladesh]]<br />
| national_cuisine = [[Bangladeshi cuisine|Bangladesh]]<br />
| creator = <br />
| course = Dessert<br />
| type = [[yogurt|curd]]<br />
| served = <br />
| main_ingredient = Milk, [[dahi (curd)|doi]] <br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Mishti doi''' ({{lang-bn|মিষ্টি দই}}) is a fermented sweet [[dahi (curd)|dahi]] (yogurt) originating from the [[Bogra District]] in [[Bangladesh]]<ref>{{cite book |last1=Meggitt |first1=Belinda |title=Bangladesh |date=2009 |publisher=Bradt |pages=75 |url=https://www.google.ca/books/edition/Bangladesh/TT2z_1ajY4AC?hl=en&gbpv=1&dq=mishti+doi+origin+cumilla&pg=PA75&printsec=frontcover |access-date=10 November 2021}}</ref><ref name="DS">{{cite news |title=My sweet beloved |url=https://www.thedailystar.net/lifestyle/cover-story/my-sweet-beloved-1392421 |work=The Daily Star |access-date=12 March 2020}}</ref> and is a very popular dessert throughout the country.<ref>{{cite book|last=Whyte|first=Mariam|title=Bangladesh|year=2010| publisher=Marshall Cavendish Benchmark|location=New York|isbn=9780761444756|pages=144|url=https://books.google.com/books?id=RFywfJunO1wC&dq|author2=Lin, Yong Jui}}</ref> It is also consumed in the [[India]]n 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.<br />
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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.<ref>{{Cite book|last=Brien|first=Charmaine O'|url=https://books.google.com/books?id=BGhBAgAAQBAJ&newbks=0&printsec=frontcover&hl=en|title=The Penguin Food Guide to India|date=2013-12-15|publisher=Penguin UK|isbn=978-93-5118-575-8|language=en}}</ref> 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,<ref>{{Cite book|last=Krondl|first=Michael|url=https://books.google.com/books?id=Dt0RErSFvE8C&newbks=0&hl=en|title=Sweet Invention: A History of Dessert|date=2011-10-01|publisher=Chicago Review Press|isbn=978-1-56976-954-6|location=Chicago|pages=59-60|language=en}}</ref> but also produces the right temperature for the growth of the culture.<br />
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==References==<br />
{{Reflist}}<br />
<br />
{{Yogurts}}<br />
[[Category:Bangladeshi desserts]]<br />
[[Category:Bengali desserts]]<br />
[[Category:Yogurt-based dishes]]<br />
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{{Bangladesh-cuisine-stub}}</div>111.223.27.217