Mishti doi: Difference between revisions
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== History == |
== History == |
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Preparation and consumption of curds or ''doi'' has been an ancient tradition in Bangladesh. The modern Mishti Doi traces its origin to about 150 years ago, pioneered by the [[Sherpur District|Sherpur]]-based Ghosh family. The family was later patronized by Altaf Ali Chowdhury, the then Nawab of Bogra and was granted a land in the district where they established their shops and industry. Soon, the reputation of the dessert spread out and became one of the most popular sweet dishes in the region.<ref name="DS" /> |
Preparation and consumption of curds or ''doi'' has been an ancient tradition in Bangladesh. The modern Mishti Doi traces its origin to about 150 years ago, pioneered by the [[Sherpur District|Sherpur]]-based Ghosh family. The family was later patronized by Altaf Ali Chowdhury, the then [[Zamindar of Natore|Nawab of Bogra]] and was granted a land in the district where they established their shops and industry. Soon, the reputation of the dessert spread out and became one of the most popular sweet dishes in the region.<ref name="DS" /> |
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==References== |
==References== |
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Revision as of 21:18, 12 March 2020
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| Alternative names | Meethi Dahi (Hindustani) |
|---|---|
| Type | Doi (yogurt) |
| Course | Dessert |
| Place of origin | Bangladesh |
| Region or state | Bogra District |
| Associated cuisine | Bangladesh |
| Main ingredients | Milk, doi (yogurt), sugar, jaggery |
| Variations | Nabadwip-er lal doi |
Mishti doi (Template:Lang-bn) is a fermented sweet doi (yogurt) originating from Bogra District in Bangladesh[1] and a very popular dessert throughout the country.[2] It is also popular in the Indian states of West Bengal, Tripura and Assam's Barak Valley. It is made with milk and sugar/jaggery. It differs from the plain yogurt because of the technique of preparation.
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. 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 cardamom for fragrance. Baked yogurt is a similar preparation in the west.
History
Preparation and consumption of curds or doi has been an ancient tradition in Bangladesh. The modern Mishti Doi traces its origin to about 150 years ago, pioneered by the Sherpur-based Ghosh family. The family was later patronized by Altaf Ali Chowdhury, the then Nawab of Bogra and was granted a land in the district where they established their shops and industry. Soon, the reputation of the dessert spread out and became one of the most popular sweet dishes in the region.[1]
References
- ^ a b "My sweet beloved". The Daily Star. Retrieved 12 March 2020.
- ^ Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
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