J u m p t o c o n t e n t
M a i n m e n u
M a i n m e n u
N a v i g a t i o n
● M a i n p a g e ● C o n t e n t s ● C u r r e n t e v e n t s ● R a n d o m a r t i c l e ● A b o u t W i k i p e d i a ● C o n t a c t u s ● D o n a t e
C o n t r i b u t e
● H e l p ● L e a r n t o e d i t ● C o m m u n i t y p o r t a l ● R e c e n t c h a n g e s ● U p l o a d f i l e
S e a r c h
Search
A p p e a r a n c e
● C r e a t e a c c o u n t ● L o g i n
P e r s o n a l t o o l s
● C r e a t e a c c o u n t ● L o g i n
P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
( T o p )
1 R e f e r e n c e s
T o g g l e t h e t a b l e o f c o n t e n t s
M i s h t i d o i
6 l a n g u a g e s
● ব া ং ল া ● J a w a ● ಕ ನ ್ ನ ಡ ● म र ा ठ ी ● ଓ ଡ ଼ ି ଆ ● ਪ ੰ ਜ ਾ ਬ ੀ
E d i t l i n k s
● A r t i c l e ● T a l k
E n g l i s h
● R e a d ● E d i t ● V i e w h i s t o r y
T o o l s
T o o l s
A c t i o n s
● R e a d ● E d i t ● V i e w h i s t o r y
G e n e r a l
● W h a t l i n k s h e r e ● R e l a t e d c h a n g e s ● U p l o a d f i l e ● S p e c i a l p a g e s ● P e r m a n e n t l i n k ● P a g e i n f o r m a t i o n ● C i t e t h i s p a g e ● G e t s h o r t e n e d U R L ● D o w n l o a d Q R c o d e ● W i k i d a t a i t e m
P r i n t / e x p o r t
● D o w n l o a d a s P D F ● P r i n t a b l e v e r s i o n
I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
( R e d i r e c t e d f r o m M i t h a D a h i )
Mishti doi (Bengali : মিষ্টি দই ; transl. Sweet curd ) is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent [1] Indian states of West Bengal , Tripura , Assam 's Barak Valley ,[2] Bangladesh .[3] [4] 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]
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] [7] 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
[ edit ]
^ Tamang, Jyoti Prakash; Kailasapathy, Kasipathy (1 July 2010). Fermented Foods and Beverages of the World ISBN 978-1-4200-9496-1
^ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh ISBN 9780761444756
^ Ruj, Subrata (2019). Mistanno Mitare: A Collection of Prose ISBN 978-93-88887-73-1
^ Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India ISBN 978-93-5118-575-8
^ Krondl, Michael (1 October 2011). Sweet Invention: A History of Dessert ISBN 978-1-56976-954-6
^ Dasgupta, M. (14 October 2000). Calcutta Cookbook: A Treasury of Recipes From Pavement to Place ISBN 978-93-5118-149-1
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Mishti_doi&oldid=1221651502 " C a t e g o r i e s : ● B a n g l a d e s h i d e s s e r t s ● S w e e t s o f W e s t B e n g a l ● B e n g a l i d e s s e r t s ● Y o g u r t - b a s e d d i s h e s ● B e n g a l i c u i s i n e ● B a n g l a d e s h i c u i s i n e s t u b s ● I n d i a n c u i s i n e s t u b s H i d d e n c a t e g o r i e s : ● C S 1 B e n g a l i - l a n g u a g e s o u r c e s ( bn ) ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n m a t c h e s W i k i d a t a ● U s e d m y d a t e s f r o m A u g u s t 2 0 1 9 ● A r t i c l e s c o n t a i n i n g B e n g a l i - l a n g u a g e t e x t ● A l l s t u b a r t i c l e s
● T h i s p a g e w a s l a s t e d i t e d o n 1 M a y 2 0 2 4 , a t 0 5 : 0 9 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
