Mishti doi (original) (raw)
Mishti doi (Bengali: মিষ্টি দই) or Mitha Dahi (Odia: ମିଠା ଦହି) is a fermented sweet dahi (yogurt) originating from the Bogra District in Bangladesh and is a very popular dessert throughout the country. It is also consumed in the Indian states of Assam, Odisha, Tripura and West Bengal, with similar dishes branching off of it such as the Nabadwip-er lal doi of Kolkata. and in the nation of Bangladesh. 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.
| Property | Value |
|---|---|
| dbo:abstract | Mishti doi (Bengali: মিষ্টি দই) or Mitha Dahi (Odia: ମିଠା ଦହି) is a fermented sweet dahi (yogurt) originating from the Bogra District in Bangladesh and is a very popular dessert throughout the country. It is also consumed in the Indian states of Assam, Odisha, Tripura and West Bengal, with similar dishes branching off of it such as the Nabadwip-er lal doi of Kolkata. and in the nation of Bangladesh. 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. 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 mishti doi 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. Before the discovery of miracle drugs of typhoid, wellknown 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. (en) |
| dbo:alias | Mitha doi (Assamese), Meethi dahi (Hindi), Miṭha dahi (Odia) (en) |
| dbo:country | dbr:Bangladeshi_cuisine |
| dbo:cuisine | Bangladesh,India |
| dbo:hasVariant | dbr:Curd_of_Bogra dbr:Nabadwip-er_lal_doi |
| dbo:ingredient | dbr:Jaggery dbr:Dahi_(curd) |
| dbo:ingredientName | Milk,doi(yogurt), sugar,jaggery |
| dbo:region | dbr:Bogra_District |
| dbo:thumbnail | wiki-commons:Special:FilePath/Mishti_Doi.jpg?width=300 |
| dbo:type | dbr:Dahi_(curd) |
| dbo:wikiPageID | 6260662 (xsd:integer) |
| dbo:wikiPageLength | 5541 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1124060192 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Bidhan_Chandra_Roy dbr:Bogra_District dbr:Curd_of_Bogra dbr:Indian_cuisine dbr:Jaggery dbr:Bangladesh dbr:Tripura dbr:West_Bengal dbc:Bengali_cuisine dbr:Dahi_(curd) dbr:Bangladeshi_cuisine dbc:Bangladeshi_desserts dbc:Bengali_desserts dbr:Nilratan_Sircar dbr:Cardamom dbr:Hindi_language dbr:B_vitamins dbr:Assam dbr:Assamese_language dbc:Sweets_of_West_Bengal dbc:Yogurt-based_dishes dbr:India dbr:Kolkata dbr:Odia_language dbr:Odisha dbr:Nabadwip-er_lal_doi |
| dbp:alternateName | Mitha doi , Meethi dahi , Miṭha dahi (en) |
| dbp:caption | Mishti doi (en) |
| dbp:country | Bangladesh (en) |
| dbp:course | Dessert (en) |
| dbp:mainIngredient | Milk, doi , sugar, jaggery (en) |
| dbp:name | Mishti Doi (en) |
| dbp:nationalCuisine | dbr:Indian_cuisine dbr:Bangladeshi_cuisine |
| dbp:region | dbr:Bogra_District |
| dbp:type | dbr:Dahi_(curd) |
| dbp:variations | dbr:Curd_of_Bogra dbr:Nabadwip-er_lal_doi |
| dbp:wikiPageUsesTemplate | dbt:Infobox_prepared_food dbt:Reflist dbt:Use_dmy_dates dbt:Bangladesh-cuisine-stub dbt:India-cuisine-stub dbt:Yogurts |
| dc:type | Dessert |
| dcterms:subject | dbc:Bengali_cuisine dbc:Bangladeshi_desserts dbc:Bengali_desserts dbc:Sweets_of_West_Bengal dbc:Yogurt-based_dishes |
| rdf:type | owl:Thing wikidata:Q2095 dbo:Food |
| rdfs:comment | Mishti doi (Bengali: মিষ্টি দই) or Mitha Dahi (Odia: ମିଠା ଦହି) is a fermented sweet dahi (yogurt) originating from the Bogra District in Bangladesh and is a very popular dessert throughout the country. It is also consumed in the Indian states of Assam, Odisha, Tripura and West Bengal, with similar dishes branching off of it such as the Nabadwip-er lal doi of Kolkata. and in the nation of Bangladesh. 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. (en) |
| rdfs:label | Mishti doi (en) |
| owl:sameAs | wikidata:Mishti doi http://bn.dbpedia.org/resource/মিষ্টি_দই http://jv.dbpedia.org/resource/Mishti_doi http://kn.dbpedia.org/resource/ಮಿಷ್ಟಿ_ದೋಯಿ dbpedia-mr:Mishti doi http://or.dbpedia.org/resource/ମିଠା_ଦହି http://pa.dbpedia.org/resource/ਮਿੱਠਾ_ਦਹੀ https://global.dbpedia.org/id/4reLk |
| prov:wasDerivedFrom | wikipedia-en:Mishti_doi?oldid=1124060192&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Mishti_Doi.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Mishti_doi |
| foaf:name | Mishti Doi (en) |
| is dbo:hasVariant of | dbr:Curd_(India) |
| is dbo:related of | dbr:Nabadwip-er_lal_doi |
| is dbo:wikiPageRedirects of | dbr:Mishti_Dai dbr:Mishti_Doi dbr:Mitha_dahi dbr:Mitha_Dahi dbr:Mishti_dohi dbr:Misti_doi |
| is dbo:wikiPageWikiLink of | dbr:Rice_milk dbr:Bengali_cuisine dbr:Curd_(India) dbr:Lunch dbr:Sisua_village dbr:Bangladesh dbr:List_of_Bangladeshi_dishes dbr:List_of_Bangladeshi_sweets_and_desserts dbr:Dairy_in_India dbr:Dhau dbr:List_of_Indian_dairy_products dbr:Kahaani dbr:Yogurt dbr:Fermented_milk_products dbr:Ogi,_Angul dbr:Nabadwip-er_lal_doi dbr:Mishti_Dai dbr:Mishti_Doi dbr:Mitha_dahi dbr:Mitha_Dahi dbr:Mishti_dohi dbr:Misti_doi |
| is dbp:similarDish of | dbr:Nabadwip-er_lal_doi |
| is dbp:variations of | dbr:Curd_(India) |
| is foaf:primaryTopic of | wikipedia-en:Mishti_doi |
