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m Added a paragraph on the rich culture that is associated with Mishti Doi. Also, a few spelling and grammatical errors are fixed.
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'''Mishti doi''' ({{lang-bn|মিষ্টি দই}}; {{trans|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''' ({{lang-bn|মিষ্টি দই}}; {{trans|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>


Some say it originated in the royal kitchens of ancient Bengal, a sweet offering fit for a Maharaja's table. Others claim it graced the humble hearths of village homes, a simple yet soulful dessert shared amongst loved ones. Regardless of its birthright, this method, carefully transcribed from faded parchment found tucked away in a dusty attic, offers a glimpse into the timeless culinary heritage of Bengal. So, while countless variations of Mishti Doi exist, this one whispers tales of long-forgotten feasts and beckons you to savor a taste of Bengal's rich past.
⚫
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.


⚫
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.
⚫
Before the discovery of miracle drugs of typhoid, wellknown 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>

⚫
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==
==References==

Revision as of 12:21, 16 February 2024

Mishti Doi
Mishti doi
Alternative namesMitha doi (Assamese), Meeṭhi dahi (Hindi), Miṭha dahi (Odia)
TypeDahi (yogurt)
CourseDessert
Place of originBangladesh, India
Region or stateBengal
Associated cuisineIndia, Bangladesh
Main ingredientsMilk, Curd, Sugar, Jaggery
VariationsNabadwip-er lal doi, Bograr Mishti doi

Mishti doi (Template:Lang-bn; transl. Sweet curd) is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent[1] and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley,[2] and in the nation of Bangladesh.[3][4] 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.[5]

Some say it originated in the royal kitchens of ancient Bengal, a sweet offering fit for a Maharaja's table. Others claim it graced the humble hearths of village homes, a simple yet soulful dessert shared amongst loved ones. Regardless of its birthright, this method, carefully transcribed from faded parchment found tucked away in a dusty attic, offers a glimpse into the timeless culinary heritage of Bengal. So, while countless variations of Mishti Doi exist, this one whispers tales of long-forgotten feasts and beckons you to savor a taste of Bengal's rich past.

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.[6] 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,[7] 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.

Before the discovery of miracle drugs for typhoid, well-known alopathic physicians like Dr. B. C. Roy, Col. Denham White and Nilratan Sircar prescribed mishti doi for their patients which helps to accumulate Vitamin Bs.[8]

References

  1. ^ Tamang, Jyoti Prakash (5 August 2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer. p. 20. ISBN 978-81-322-2800-4.
  2. ^ Mudgil, D.; Mudgil, S. B. (1 January 2015). Glossary of Dairy Technology. Scientific Publishers. p. 84. ISBN 978-93-86102-32-4.
  3. ^ Tamang, Jyoti Prakash; Kailasapathy, Kasipathy (1 July 2010). Fermented Foods and Beverages of the World. Boca Raton, Florida: CRC Press: Taylor & Francis Group. p. 17. ISBN 978-1-4200-9496-1.
  4. ^ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
  5. ^ Ruj, Subrata (2019). Mistanno Mitare: A Collection of Prose (in Bengali). Howrah: Sristisukh Prokashan LLP. p. 88. ISBN 978-93-88887-73-1.
  6. ^ Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India. Penguin UK. ISBN 978-93-5118-575-8.
  7. ^ Krondl, Michael (1 October 2011). Sweet Invention: A History of Dessert. Chicago: Chicago Review Press. pp. 59–60. ISBN 978-1-56976-954-6.
  8. ^ Dasgupta, M. (14 October 2000). Calcutta Cookbook: A Treasury of Recipes From Pavement to Place. Penguin UK. ISBN 978-93-5118-149-1.
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