|Alternative names||Meethi Dahi (Hindustani)|
|Place of origin||Indian subcontinent|
|Region or state||Bengal region of the Indian subcontinent|
|Associated national cuisine||India, Bangladesh|
|Main ingredients||Milk, doi (yogurt), sugar, jaggery|
|Variations||Nabadwip-er lal doi|
Mishti doi (Bengali: মিষ্টি দই) is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent; and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley and in Bangladesh. 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 gurh (brown sugar) or khajoor gurh (date molasses), and allowing the milk to ferment overnight. 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 yogurt, but also produces the right temperature for the growth of the culture. Very often the yogurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in Western India.
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