Mitha dahi
 | |
| Alternative names | Mishti doi (Bengali) |
|---|---|
| Type | Yogurt |
| Course | Dessert |
| Place of origin | India, Bangladesh |
| Region or state | West Bengal, Odisha |
| Main ingredients | Milk, yogurt, sugar, jaggery |
 Cookbook: Mitha dahi  Media: Mitha dahi | |
Mishti doi is a fermented sweet doi (yogurt).[1] This type of yogurt is common in the states of West Bengal and Odisha in India, and in Bangladesh.[2] It is made with milk and sugar/jaggery. It differs from the plain yogurt because of the technique of preparation.
Mitha dahi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/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 elaichi (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.[3]
As dahi is also considered auspicious in Hindu religion, it is also prepared on festive occasions and celebrations like Durga Puja and Diwali.
References
- ↑ Hui, ed. Ramesh C. Chandan, associate editors, Charles H. White, Arun Kilara, Y. H. (2006). Manufacturing yogurt and fermented milks (1. ed.). Ames (Iowa): Blackwell. p. 364. ISBN 9780813823041.
- ↑ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
- ↑ http://www.business-standard.com/article/management/mother-dairy-tastes-success-with-mishti-doi-111062900011_1.html
