Mishti Doi is a recipe for curd or yogurt which is fermented. Made with milk/jaggery, the dish is a popular dessert.
Things to know about Mishti Doi Recipe
Mishti Doi originated in Bogra in Bangladesh. From there, the dish traveled to India.
West Bengal, Tripura, Assam, and Odisha popularly make the dish.
Mishti Doi was first prepared 150 years ago. The Bose family of Sherpur is credited for the recipe. Soon, the dessert became famous and was consumed all over the country.
There are other names for the dish. Indians also call the dish “Meethi Dahi.” “Meethi” means “sweet” and “Dahi” means “Curd”.
In Assamese, the dish is called “Meetha Doi.” Mishti Doi is served as a dessert. It can be served on important occasions or after meals.
Tasteful Indian Traditional Fermented Curd from West Bengal. Authentic Recipe of Mishti Doi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 4 cups Milk
- 180 grams (6.35 oz) Palm Sugar – Palm Jaggery
- 1/2 tsp Ground Cardamom Powder
- 2 tbsp Curd
- Take a pan on medium flame.
- Add milk to the pan.
- Let it simmer.
- Remove from the stove and let it cool.
- Finely chop the palm jaggery.
- Add the jaggery to the milk.
- Mix well and add cardamom powder
- Add curd and whisk well.
— Specific Atributes of This Recipe:
Cooking tip for making Mishti Doi
Make sure to boil the milk on medium fire to avoid burning.
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