View source for Mishti doi

{{Short description|Dessert of Bengal}}
{{Use dmy dates|date=August 2019}}
{{Infobox food
| name             = Mishti Doi
| image            = Mishti Doi.jpg
| caption          = Mishti doi
| alternate_name   = Mitha doi ([[Assamese language|Assamese]]), Meeṭhi dahi ([[Hindi language|Hindi]]), Miṭha dahi ([[Odia language|Odia]])
| country          = [[Indian subcontinent]]
| region           = [[Nabadwip]], [[West Bengal]]<ref>{{Cite book|last=Ruj|first=Subrata|url=https://books.google.com/books?id=1wHoDwAAQBAJ|title=Mistanno Mitare: A Collection of Prose|publisher=Sristisukh Prokashan LLP|year=2019|isbn=978-93-88887-73-1|location=Howrah|pages=88|language=bn}}</ref>
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]
| creator          = 
| course           = Dessert
| type             = [[Dahi (curd)|Dahi]] (yogurt)
| served           = 
| main_ingredient  = Milk, [[Curd]], Sugar, [[Jaggery]]
| variations       = [[Nabadwip-er lal doi]], [[Curd of Bogra|Bograr kheer doi]]
| calories         = 
| other            = 
}}
'''Mishti doi''' ({{langx|bn|মিষ্টি দই}}; {{Translation|Sweet curd}}) is a fermented sweet [[dahi (curd)|doi]] (yogurt) originating from the [[Bengal]] region of the [[Indian subcontinent]]<ref>{{Cite book|last=Tamang|first=Jyoti Prakash|url=https://books.google.com/books?id=6NPMDAAAQBAJ|title=Ethnic Fermented Foods and Alcoholic Beverages of Asia|date=2016-08-05|publisher=Springer|isbn=978-81-322-2800-4|pages=20|language=en}}</ref> and common in the [[Indian states]] of [[West Bengal]], [[Tripura]], [[Assam]]'s [[Barak Valley]],<ref>{{Cite book|last1=Mudgil|first1=D.|url=https://books.google.com/books?id=1N04DwAAQBAJ|title=Glossary of Dairy Technology|last2=Mudgil|first2=S. B.|date=2015-01-01|publisher=Scientific Publishers|isbn=978-93-86102-32-4|pages=84|language=en}}</ref> and in the nation of [[Bangladesh]].<ref>{{Cite book|last1=Tamang|first1=Jyoti Prakash|url=https://books.google.com/books?id=MJTLBQAAQBAJ|title=Fermented Foods and Beverages of the World|last2=Kailasapathy|first2=Kasipathy|date=2010-07-01|publisher=CRC Press: Taylor & Francis Group|isbn=978-1-4200-9496-1|location=Boca Raton, Florida|pages=17|language=en}}</ref><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|author2=Lin, Yong Jui}}</ref> 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. Sweet curd of [[Nabadwip]], [[Kolkata]], [[Bogra]], etc are very popular.<ref>{{Cite book|last=Ruj|first=Subrata|url=https://books.google.com/books?id=1wHoDwAAQBAJ|title=Mistanno Mitare: A Collection of Prose|publisher=Sristisukh Prokashan LLP|year=2019|isbn=978-93-88887-73-1|location=Howrah|pages=88|language=bn}}</ref>

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|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 because 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|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. Very often the yoghurt is delicately seasoned with a pinch of [[cardamom]] for fragrance. Baked yogurt is a similar preparation in the West.{{Citation needed|date=February 2025}}

Before the discovery of miracle drugs for typhoid, well-known alopathic physicians like [[Bidhan Chandra Roy|Dr. B. C. Roy]], Col. Denham White and [[Nilratan Sircar]] prescribed mishti doi for their patients which helps to accumulate [[B vitamins|Vitamin Bs]].<ref>{{Cite book|last=Dasgupta|first=M.|url=https://books.google.com/books?id=NQltAwAAQBAJ&dq=allopathic+physicians&pg=PT331|title=Calcutta Cookbook: A Treasury of Recipes From Pavement to Place|date=2000-10-14|publisher=Penguin UK|isbn=978-93-5118-149-1|language=en}}</ref>

==References==
{{Reflist}}

{{Yogurts}}
{{Bangladeshi dishes}}
{{Indian dishes}}

[[Category:Bangladeshi desserts]]
[[Category:Sweets of West Bengal]]
[[Category:Bengali desserts]]
[[Category:Yogurt-based dishes]]
[[Category:Bengali cuisine]]


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{{India-cuisine-stub}}