Mishti doi is a fermented sweet doi (yogurt) from and common in the states of Odisha and West Bengal in India, and in Bangladesh in Southern Asia. It is made with milk and sugar/jaggery. It differs from the plain yogurt because of the technique of preparation.
|Alternative names||Mishti doi (Bengali)|
|Place of origin||India, Bangladesh|
|Region or state||Odisha, West Bengal|
|Main ingredients||Milk, yogurt, sugar, jaggery|
|Cookbook: Mishti Doi Media: Mishti Doi|
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 elach (cardamom) for fragrance. Baked yogurt is a similar preparation in the west.
The chain of Annapurna Sweets in West Bengal and Delhi is known for its mishti doi. In 2010–2011 Mother Dairy tried to market its own mishti doi prepared under their brand name, but sales didn't pick up then. Of late, in 2014–15 Mother Dairy and Danone brands are doing pretty well with their mishti doi in the Indian market. In Bangladesh the most famous variation of Mishti Doi is in Bogra and people of Bogra are known to make the best Mishti Doi
- Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
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