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 states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh.[1] It is made with milk and sugar/jaggery. It differs from the plain yogurt because of the technique of preparation.

Mishti Doi

Alternative names	Meethi Dahi (Hindustani)
Type	Doi (yogurt)
Course	Dessert
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	Nabadwip-er lal doi
Cookbook: Mishti Doi   Media: Mishti Doi

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.