Mishti doi (Bengali: মিষ্টি দই; transl. Sweet curd) is a fermented sweet doi (yogurt) originating from the Bengal region.It differs from the plain yogurt because of the technique of preparation. There are many variations of mishti doi according to their popularity. The first doi is believed to be originated in Bogra, Bangladesh. Bogra still remains popular for a special kind of doi called bogra doi.
 Mishti doi | |
| Alternative names | Mitha doi (Assamese), Meeṭhi dahi (Hindi), Miṭha dahi (Odia) |
|---|---|
| Type | Dahi (yogurt) |
| Course | Dessert |
| Place of origin | Undivided Bengal (now Bangladesh) |
| Region or state | Undivided Bengal |
| Associated cuisine | Bengal region, Bangladesh |
| Main ingredients | Milk, Curd, Sugar, Jaggery |
| Variations | Nabadwip-er lal doi, Bograr Mishti doi |
Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gur (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight.[1] 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 yoghurt,[2] 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 for typhoid, well-known 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.[3]
References
edit- ^ 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.
- ^ 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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