Mitha dahi

Mishti doi is an exquisitely sweet, fermented yogurt originating from the Bogra District in Bangladesh. This beloved delicacy is cherished not only in Bangladesh but also in Indian states such as West Bengal, Tripura, and the Barak Valley in Assam.

The distinctiveness of mishti doi lies in its unique preparation method. Milk is boiled until it thickens slightly, then sweetened with either sugar or jaggery. This mixture is left to ferment overnight in earthenware containers. The porous walls of these containers allow for evaporation, which aids in thickening the yogurt and maintaining the ideal temperature for fermentation. Occasionally, a touch of cardamom is added for an extra burst of flavor.

Mishti doi has a rich history spanning approximately 150 years. The Ghosh family from Sherpur is often credited with creating the modern version of this dessert. Its popularity soared under the patronage of the Nawab of Bogra, and it has since become a widely adored sweet dish in the region.