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| name = Mishti Doi | | name = Mishti Doi | ||
| image = Mishti Doi.jpg | | image = Mishti Doi.jpg | ||
| caption = | | caption = Mishti doi | ||
| alternate_name = | | alternate_name = Mitha doi ([[Assamese language|Assamese]]), Meeṭhi dahi ([[Hindi language|Hindi]]), Miṭha dahi ([[Odia language|Odia]]) | ||
| country = | | country = [[Bogra|Bangladesh]] | ||
| region = [[ | | region = [[Rajshahi District|Bangladesh]] | ||
| national_cuisine = | | national_cuisine = [[Bangladeshi cuisine|Bangladesh]] | ||
| creator = | | creator = | ||
| course = Dessert | | course = Dessert | ||
| type = [[ | | type = [[yogurt|curd]] | ||
| served = | | served = | ||
| main_ingredient = Milk, [[dahi (curd)|doi | | main_ingredient = Milk, [[dahi (curd)|doi]] | ||
| variations = | | variations = | ||
| calories = | | calories = | ||
| other = | | other = | ||
}} | }} | ||
'''Mishti doi''' ({{lang-bn|মিষ্টি দই}}) is a fermented sweet [[dahi (curd)| | '''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 | 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: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}} | ||
Revision as of 00:24, 12 November 2021
 Mishti doi | |
| Alternative names | Mitha doi (Assamese), Meeṭhi dahi (Hindi), Miṭha dahi (Odia) |
|---|---|
| Type | curd |
| Course | Dessert |
| Place of origin | Bangladesh |
| Region or state | Bangladesh |
| Associated national cuisine | Bangladesh |
| Main ingredients | Milk, doi |
Mishti doi (Bengali: মিষ্টি দই) 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
- ↑ Meggitt, Belinda (2009). Bangladesh. Bradt. p. 75. Retrieved 10 November 2021.
- ↑ "My sweet beloved". The Daily Star. Retrieved 12 March 2020.
- ↑ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
- ↑ Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India. Penguin UK. ISBN 978-93-5118-575-8.
- ↑ 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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| Cultures | ||
| Dishes | ||
| Drinks | ||
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