Mishti doi

2023-05-22T12:55:36Z

2400:2412:44C1:7D00:F8CC:D263:97F6:34AB:

{{Use dmy dates|date=August 2019}}
{{Infobox prepared food
| name = Mishti Doi
| image = Mishti Doi.jpg
| caption = Mishti doi
| alternate_name = Mitha doi ([[Assamese language|Assamese]]), Meethi dahi ([[Hindi language|Hindi]]), Miṭha dahi ([[Odia language|Odia]])
| country = Bangladesh
| region = [[Bogra]] District
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]
| creator =
| course = Dessert
| type = [[Dahi (curd)|Doi]] (yogurt)
| served =
| main_ingredient = Milk, [[dahi (curd)|doi]] (yogurt), sugar, [[jaggery]]
| variations = [[Curd of Bogra]], [[Nabadwip-er lal doi]]
| calories =
| other =
}}
'''Mishti doi''' ({{lang-bn|মিষ্টি দই}}) or ''' Mitha Dahi ''' ({{lang-or|ମିଠା ଦହି}}) 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><ref>{{cite web |title=Watch: How to make Mishti Doi - Times Food |url=https://recipes.timesofindia.com/us/videos/watch-how-to-make-mishti-doi/videoshow/78912243.cms |publisher=Times of India |access-date=16 September 2021 |language=en}}</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|author2=Lin, Yong Jui}}</ref><ref>{{Cite book|last=Tamang|first=Jyoti Prakash|url=https://books.google.com/books?id=6NPMDAAAQBAJ|title=Ethnic Fermented Foods and Alcoholic Beverages of Asia|date=2016-08-05|publisher=Springer|isbn=978-81-322-2800-4|pages=20|language=en}}</ref> It is also consumed in the [[India]]n states of [[Assam]], [[Odisha]], [[Tripura]] and [[West Bengal]], with similar dishes branching off of it such as the [[Nabadwip-er lal doi]] of [[Kolkata]].<ref>{{Cite book|last1=Mudgil|first1=D.|url=https://books.google.com/books?id=1N04DwAAQBAJ|title=Glossary of Dairy Technology|last2=Mudgil|first2=S. B.|date=2015-01-01|publisher=Scientific Publishers|isbn=978-93-86102-32-4|pages=84|language=en}}</ref> and in the nation of [[Bangladesh]].<ref>{{Cite book|last1=Tamang|first1=Jyoti Prakash|url=https://books.google.com/books?id=MJTLBQAAQBAJ|title=Fermented Foods and Beverages of the World|last2=Kailasapathy|first2=Kasipathy|date=2010-07-01|publisher=CRC Press: Taylor & Francis Group|isbn=978-1-4200-9496-1|location=Boca Raton, Florida|pages=17|language=en}}</ref><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|author2=Lin, Yong Jui}}</ref> It is made with milk and sugar or [[jaggery]]. It differs from the plain yogurt because of the technique of preparation. There are many variations of ''mishti doi'' according to their popularity.<ref>{{Cite book|last=Ruj|first=Subrata|url=https://books.google.com/books?id=1wHoDwAAQBAJ|title=Mistanno Mitare: A Collection of Prose|publisher=Sristisukh Prokashan LLP|year=2019|isbn=978-93-88887-73-1|location=Howrah|pages=88|language=bn}}</ref>

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|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 mishti doi because 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|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. Very often the yoghurt is delicately seasoned with a pinch of [[cardamom]] for fragrance. Baked yogurt is a similar preparation in the west.

Before the discovery of miracle drugs of typhoid, wellknown alopathic physicians like [[Bidhan Chandra Roy|Dr. B. C. Roy]], Col. Denham White and [[Nilratan Sircar]] prescribed mishti doi for their patients which helps to accumulate [[B vitamins|Vitamin Bs]].<ref>{{Cite book|last=Dasgupta|first=M.|url=https://books.google.com/books?id=NQltAwAAQBAJ&dq=allopathic+physicians&pg=PT331|title=Calcutta Cookbook: A Treasury of Recipes From Pavement to Place|date=2000-10-14|publisher=Penguin UK|isbn=978-93-5118-149-1|language=en}}</ref>

==References==
{{Reflist}}

{{Yogurts}}
[[Category:Sweets of West Bengal]]
[[Category:Bangladeshi desserts]]
[[Category:Bengali desserts]]
[[Category:Yogurt-based dishes]]

{{India-cuisine-stub}}
{{Bangladesh-cuisine-stub}}

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Mishti doi