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|Alternative names||Meethi Dahi (Hindustani)|
|Place of origin||Indian subcontinent|
|Region or state||Bengal region of the Indian subcontinent|
|Associated national cuisine||India, Bangladesh|
|Main ingredients||Milk, doi (yogurt), sugar, jaggery|
|Variations||Red Card of Nabadwip|
|Cookbook: Mishti Doi Media: Mishti Doi|
Mishti doi (Bengali: মিষ্টি দই) is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent; and common in the Indian state of West Bengal and in Bangladesh. 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.
The chain of Annapurna Sweets in West Bengal and Delhi is known for its mishti doi. In 2010–2011 Mother Dairy tried to market its own mishti doi prepared under their brand name, but sales didn't pick up until Mother Dairy improved quality and marketing.
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