Mishti doi

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Mishti Doi
Mishti Doi.jpg
Mishti doi
Alternative namesMitha doi (Assamese), Meethi dahi (Hindi), Miṭha dahi (Odia)
TypeDoi (yogurt)
CourseDessert
Place of originBangladesh
Region or stateBogra District
Associated national cuisineIndia, Bangladesh
Main ingredientsMilk, doi (yogurt), sugar, jaggery
VariationsCurd of Bogra, Nabadwip-er lal 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][3] and is a very popular dessert throughout the country.[4][5] It is also consumed in the Indian states of Assam, Odisha, Tripura and West Bengal, with similar dishes branching off of it such as the Nabadwip-er lal doi of Kolkata.[6] and in the nation of Bangladesh.[7][8] 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.[9]

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.[10] 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,[11] 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 Dr. B. C. Roy, Col. Denham White and Nilratan Sircar prescribed mishti doi for their patients which helps to accumulate Vitamin Bs.[12]

References[edit]

  1. ↑ Meggitt, Belinda (2009). Bangladesh. Bradt. p. 75. Retrieved 10 November 2021.
  2. ↑ "My sweet beloved". The Daily Star. Retrieved 12 March 2020.
  3. ↑ "Watch: How to make Mishti Doi - Times Food". Times of India. Retrieved 16 September 2021.
  4. ↑ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
  5. ↑ Tamang, Jyoti Prakash (5 August 2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer. p. 20. ISBN 978-81-322-2800-4.
  6. ↑ Mudgil, D.; Mudgil, S. B. (1 January 2015). Glossary of Dairy Technology. Scientific Publishers. p. 84. ISBN 978-93-86102-32-4.
  7. ↑ Tamang, Jyoti Prakash; Kailasapathy, Kasipathy (1 July 2010). Fermented Foods and Beverages of the World. Boca Raton, Florida: CRC Press: Taylor & Francis Group. p. 17. ISBN 978-1-4200-9496-1.
  8. ↑ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
  9. ↑ Ruj, Subrata (2019). Mistanno Mitare: A Collection of Prose (in Bengali). Howrah: Sristisukh Prokashan LLP. p. 88. ISBN 978-93-88887-73-1.
  10. ↑ Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India. Penguin UK. ISBN 978-93-5118-575-8.
  11. ↑ Krondl, Michael (1 October 2011). Sweet Invention: A History of Dessert. Chicago: Chicago Review Press. pp. 59–60. ISBN 978-1-56976-954-6.
  12. ↑ Dasgupta, M. (14 October 2000). Calcutta Cookbook: A Treasury of Recipes From Pavement to Place. Penguin UK. ISBN 978-93-5118-149-1.
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