Mishti doi

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Mishti Doi
Mishti Doi.jpg
Alternative namesMeethi Dahi (Hindustani)
TypeDoi (yogurt)
Place of originIndian subcontinent
Region or stateBengal region of the Indian subcontinent
Associated national cuisineIndia, Bangladesh
Main ingredientsMilk, doi (yogurt), sugar, jaggery
VariationsNabadwip-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.[1] 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.


  1. ^ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.