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	<title>Mishti doi - Revision history</title>
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	<updated>2026-04-25T23:07:13Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://wikimd.org/index.php?title=Mishti_doi&amp;diff=6337982&amp;oldid=prev</id>
		<title>Prab: CSV import</title>
		<link rel="alternate" type="text/html" href="https://wikimd.org/index.php?title=Mishti_doi&amp;diff=6337982&amp;oldid=prev"/>
		<updated>2025-02-20T21:30:25Z</updated>

		<summary type="html">&lt;p&gt;CSV import&lt;/p&gt;
&lt;table style=&quot;background-color: #fff; color: #202122;&quot; data-mw=&quot;interface&quot;&gt;
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				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;← Older revision&lt;/td&gt;
				&lt;td colspan=&quot;2&quot; style=&quot;background-color: #fff; color: #202122; text-align: center;&quot;&gt;Revision as of 21:30, 20 February 2025&lt;/td&gt;
				&lt;/tr&gt;&lt;tr&gt;&lt;td colspan=&quot;2&quot; class=&quot;diff-lineno&quot; id=&quot;mw-diff-left-l18&quot;&gt;Line 18:&lt;/td&gt;
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&lt;/table&gt;</summary>
		<author><name>Prab</name></author>
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	<entry>
		<id>https://wikimd.org/index.php?title=Mishti_doi&amp;diff=5357637&amp;oldid=prev</id>
		<title>Prab: CSV import</title>
		<link rel="alternate" type="text/html" href="https://wikimd.org/index.php?title=Mishti_doi&amp;diff=5357637&amp;oldid=prev"/>
		<updated>2024-03-04T04:11:14Z</updated>

		<summary type="html">&lt;p&gt;CSV import&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;#039;&amp;#039;&amp;#039;Mishti Doi&amp;#039;&amp;#039;&amp;#039; is a traditional [[dessert]] originating from the [[Indian subcontinent]], specifically the regions of [[West Bengal]], [[Bangladesh]], and [[Odisha]]. It is also known as &amp;#039;&amp;#039;sweet yogurt&amp;#039;&amp;#039; in English. Mishti Doi is a popular dessert in these regions and is often served at the end of a meal or during special occasions and festivals.&lt;br /&gt;
&lt;br /&gt;
== Preparation ==&lt;br /&gt;
The preparation of Mishti Doi involves the caramelization of [[sugar]] to give the dessert its distinctive brown color. The caramelized sugar is then mixed with [[milk]] and boiled until it reduces to a thick consistency. The mixture is then cooled and [[yogurt]] culture is added to it. The mixture is then allowed to ferment overnight or for several hours until it sets into a creamy and sweet yogurt.&lt;br /&gt;
&lt;br /&gt;
== Variations ==&lt;br /&gt;
There are several variations of Mishti Doi in different regions. In West Bengal, it is often flavored with [[cardamom]] or [[mango]]. In Bangladesh, it is sometimes made with [[jaggery]] instead of sugar, giving it a darker color and a richer flavor. In Odisha, it is often served with a sprinkle of grated [[coconut]] on top.&lt;br /&gt;
&lt;br /&gt;
== Cultural Significance ==&lt;br /&gt;
Mishti Doi holds a significant place in the culinary traditions of the Indian subcontinent. It is often served at weddings, festivals, and other special occasions. It is also a popular dessert in many Indian and Bangladeshi restaurants around the world.&lt;br /&gt;
&lt;br /&gt;
== Health Benefits ==&lt;br /&gt;
While Mishti Doi is a dessert, it also has several health benefits. It is a good source of [[calcium]] and [[protein]] due to the milk and yogurt used in its preparation. It also contains [[probiotics]] due to the fermentation process, which can aid in digestion and boost the immune system.&lt;br /&gt;
&lt;br /&gt;
[[Category:Indian desserts]]&lt;br /&gt;
[[Category:Bangladeshi desserts]]&lt;br /&gt;
[[Category:Yogurt dishes]]&lt;br /&gt;
{{Indian-cuisine-stub}}&lt;br /&gt;
{{Bangladesh-cuisine-stub}}&lt;/div&gt;</summary>
		<author><name>Prab</name></author>
	</entry>
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