) Misti doi | |
| Alternative names | Meethi dahi (Hindustani), Mitha doi (Assamese), Miṭha dahi (Odia) |
|---|---|
| Type | Doi (yogurt) |
| Course | Dessert |
| Place of origin | Bogra District, Bangladesh |
| Region or state | Bengal |
| Bangladesh, India | |
| Main ingredients | Milk, doi (yogurt), sugar, jaggery |
| Similar dishes | Nabadwip-er lal doi |
| |
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Mishti doi (Bengali: মিষ্টি দই) is a fermented sweet dahi (yogurt) originating from Bogra District in Bangladesh[1] and a very popular dessert throughout the country.[2] It is also popular in the Indian states of West Bengal, Tripura, Assam and Odisha. 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.
History
Preparation and consumption of curds or doi has been an ancient tradition in Bangladesh. The modern Mishti Doi traces its origin to about 150 years ago, pioneered by the Sherpur-based Bose family. The family was later patronized by Altaf Ali Chowdhury, the then Nawab of Bogra and was granted a land in the district where they established their shops and industry. Soon, the reputation of the dessert spread out and became one of the most popular sweet dishes in the region.[1]
References
- ^ a b "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.