Mishti Doi
Mishti Doi (pronunciation: /ˈmɪʃti ˈdɔɪ/; etymology: Bengali, mishti meaning sweet and doi meaning yogurt) is a traditional fermented sweet yogurt originating from the Bengal region in the eastern part of the Indian subcontinent. It is also popular in the neighboring countries of Bangladesh and Nepal.
Etymology
The term Mishti Doi is derived from the Bengali language, where mishti means sweet and doi means yogurt. It is also known as mitha dahi in other parts of India, where mitha means sweet in Hindi and dahi is the Hindi term for yogurt.
Preparation
Mishti Doi is made by boiling milk until it is slightly thickened, sweetening it with sugar, either gula jawa (date palm sugar), or khajur gur (date molasses), and allowing the milk to ferment overnight. Earthenware pots are used to set the Mishti Doi because the gradual evaporation of water through its porous walls provides the right temperature for the growth of the culture, and the end product has the right consistency.
Cultural Significance
Mishti Doi is a significant part of Bengali culture and is considered a quintessential dessert, especially during festivals and celebrations. It is also a popular dessert in Bengali cuisine and is often served at the end of a meal.
Health Benefits
Mishti Doi is a probiotic food, similar to other types of yogurt. It aids in digestion and is a good source of calcium and protein. However, due to its high sugar content, it should be consumed in moderation.
See Also
External links
- Medical encyclopedia article on Mishti Doi
- Wikipedia's article - Mishti Doi
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