Mishti doi - Revision history

2400:2412:44C1:7D00:F8CC:D263:97F6:34AB at 12:55, 22 May 2023

2023-05-22T12:55:36Z

← Older revision		Revision as of 18:25, 22 May 2023
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	\| alternate_name = Mitha doi ([[Assamese language\|Assamese]]), Meethi dahi ([[Hindi language\|Hindi]]), Miṭha dahi ([[Odia language\|Odia]])		\| alternate_name = Mitha doi ([[Assamese language\|Assamese]]), Meethi dahi ([[Hindi language\|Hindi]]), Miṭha dahi ([[Odia language\|Odia]])
	\| country = Bangladesh		\| country = Bangladesh
	\| region = [[Bogra ~~District~~]]		\| region = [[Bogra]] District
	\| national_cuisine = [[Indian cuisine\|India]], [[Bangladeshi cuisine\|Bangladesh]]		\| national_cuisine = [[Indian cuisine\|India]], [[Bangladeshi cuisine\|Bangladesh]]
	\| creator =		\| creator =
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	\| other =		\| 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''' ({{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.		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.

UpdateBot: robot: Update article (please report if you notice any mistake or error in this edit)

2022-05-20T16:51:53Z

robot: Update article (please report if you notice any mistake or error in this edit)

← Older revision		Revision as of 22:21, 20 May 2022
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	\| image = Mishti Doi.jpg		\| image = Mishti Doi.jpg
	\| caption = Mishti doi		\| caption = Mishti doi
	\| alternate_name = Mitha doi ([[Assamese language\|Assamese]]), ~~Meeṭhi~~ dahi ([[Hindi language\|Hindi]]), Miṭha dahi ([[Odia language\|Odia]])		\| alternate_name = Mitha doi ([[Assamese language\|Assamese]]), Meethi dahi ([[Hindi language\|Hindi]]), Miṭha dahi ([[Odia language\|Odia]])
	\| country = ~~[[Bogra\|~~Bangladesh]]		\| country = Bangladesh
	\| region = [[~~Rajshahi~~ District~~\|Bangladesh~~]]		\| region = [[Bogra District]]
	\| national_cuisine = [[Bangladeshi cuisine\|Bangladesh]]		\| national_cuisine = [[Indian cuisine\|India]], [[Bangladeshi cuisine\|Bangladesh]]
	\| creator =		\| creator =
	\| course = Dessert		\| course = Dessert
	\| type = [[~~yogurt~~\|~~curd~~]]		\| type = [[Dahi (curd)\|Doi]] (yogurt)
	\| served =		\| served =
	\| main_ingredient = Milk, [[dahi (curd)\|doi]]		\| main_ingredient = Milk, [[dahi (curd)\|doi]] (yogurt), sugar, [[jaggery]]
	\| variations =		\| variations = [[Curd of Bogra]], [[Nabadwip-er lal doi]]
	\| calories =		\| calories =
	\| other =		\| other =
	}}		}}
	'''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~~.		'''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~~&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.		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==		==References==
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	{{Yogurts}}		{{Yogurts}}
			[[Category:Sweets of West Bengal]]
	[[Category:Bangladeshi desserts]]		[[Category:Bangladeshi desserts]]
	[[Category:Bengali desserts]]		[[Category:Bengali desserts]]
	[[Category:Yogurt-based dishes]]		[[Category:Yogurt-based dishes]]

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

111.223.27.217 at 18:54, 11 November 2021

2021-11-11T18:54:14Z

← Older revision		Revision as of 00:24, 12 November 2021
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	\| name = Mishti Doi		\| name = Mishti Doi
	\| image = Mishti Doi.jpg		\| image = Mishti Doi.jpg
	\| caption = ~~A crock of~~ Mishti doi		\| caption = Mishti doi
	\| alternate_name = ~~Meethi Dahi~~ ([[~~Hindustani~~ language\|~~Hindustani~~]])		\| alternate_name = Mitha doi ([[Assamese language\|Assamese]]), Meeṭhi dahi ([[Hindi language\|Hindi]]), Miṭha dahi ([[Odia language\|Odia]])
	\| country = ~~Indian subcontinent~~		\| country = [[Bogra\|Bangladesh]]
	\| region = [[~~Bengal]] region of the [[Indian subcontinent~~]]		\| region = [[Rajshahi District\|Bangladesh]]
	\| national_cuisine = ~~[[Indian cuisine\|India]],~~ [[Bangladeshi cuisine\|Bangladesh]]		\| national_cuisine = [[Bangladeshi cuisine\|Bangladesh]]
	\| creator =		\| creator =
	\| course = Dessert		\| course = Dessert
	\| type = [[~~Dahi (~~curd~~)\|Doi~~]] ~~(yogurt)~~		\| type = [[yogurt\|curd]]
	\| served =		\| served =
	\| main_ingredient = Milk, [[dahi (curd)\|doi~~]] (yogurt), sugar, [[jaggery~~]]		\| main_ingredient = Milk, [[dahi (curd)\|doi]]
	\| variations = ~~[[Nabadwip-er lal doi]]~~		\| variations =
	\| calories =		\| calories =
	\| other =		\| other =
	}}		}}
	'''Mishti doi''' ({{lang-bn\|মিষ্টি দই}}) is a fermented sweet [[dahi (curd)\|~~doi~~]] (yogurt) originating from the [[~~Bengal]] region of the [[Indian subcontinent~~]]~~; and common~~ in ~~the~~ [[~~Indian states~~]] ~~of [[West Bengal]], [[Tripura]], [[Assam]]'s [[Barak Valley]],~~ and in the ~~nation of [[Bangladesh]]~~.<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 made with milk and sugar/[[jaggery]]. It differs from ~~the~~ plain yogurt ~~because of the technique of~~ preparation.		'''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.

	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. Earthenware is always used as the container for making mitha dahi ~~because~~ the gradual evaporation of water through its porous walls not only further thickens the yoghurt, 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~~.		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.

	==References==		==References==
Line 25:		Line 25:

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


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

imported>Billjones94 at 12:25, 29 August 2021

2021-08-29T12:25:24Z

New page

{{Use dmy dates|date=August 2019}}
{{Infobox prepared food
| name = Mishti Doi
| image = Mishti Doi.jpg
| caption = A crock of Mishti doi
| alternate_name = Meethi Dahi ([[Hindustani language|Hindustani]])
| country = Indian subcontinent
| region = [[Bengal]] region of the [[Indian subcontinent]]
| 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 = [[Nabadwip-er lal doi]]
| calories =
| other =
}}
'''Mishti doi''' ({{lang-bn|মিষ্টি দই}}) is a fermented sweet [[dahi (curd)|doi]] (yogurt) originating from the [[Bengal]] region of the [[Indian subcontinent]]; and common in the [[Indian states]] of [[West Bengal]], [[Tripura]], [[Assam]]'s [[Barak Valley]], and in the nation of [[Bangladesh]].<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 made with milk and sugar/[[jaggery]]. It differs from the plain yogurt because of the technique of 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. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, 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.

==References==
{{Reflist}}

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

{{Bangladesh-cuisine-stub}}