my traditional fermented sweet and sour yogurt dessert made with milk, curd culture, jaggery (date plam sweetener), and condense milk...
Mishti Doi, or sweet yogurt, is possibly the most popular and beloved sweet Bengali dishes.
"Mishti Doi is an essential part of a Bengali meal and is traditionally made for religious and festive occasions like Durga Puja, Bengali New Year, and weddings. In the Vedas, curd or yogurt is described as the food of the gods, which may explain why it is an essential part of religious rituals." -- yummefy
behind the scene...
"Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. In hindi language mishti doi can be called as meetha dahi.
Mishti doi is a classic Bengali sweet made with milk, curd culture and jaggery or sugar. The jaggery used traditionally to make mishti doi is palm jaggery. In Bengali language ‘mishti’ means sweet and ‘doi’ is curd. In hindi language mishti doi can be called as meetha dahi.
For making mishti doi its better to use earthen bowls or pans. The porous walls of the earthern bowls absorbs the moisture from the doi, which in turn makes the mishti doi nicely thick." -- Dassana Amit
the origin..
"Mishti-Doi is a very popular dessert in West Bengal and Bangladesh. We Bengalis take pride in Misti Doi. However, did you know Bengal’s favourite Mishti-Doi originated in Bulgaria! Well, now do not raise your eyebrows. Not all of us know that majority of Bengali’s sweet box originated in some European nation. You definitely know that that the yeast that helps make Mishti-Doi is called ‘Lacto bacillus’ and Bulgarikush is the one who taught the world how to make yoghurt. Interestingly, most Bulgarian dishes come with a yoghurt flavor.
Bulgarians love their home-curd so much that they put it as a side dish with any of their meals throughout the day. Can you even believe they have a museum for yoghurts! It is believed that almost 4,000 years ago Mishti-Doi was brought to Bulgaria by nomadic tribes in bags that were made from animal skin.
Mishti-Doi was introduced when the Mughals ruled India. It is believed that some merchant introduced it to the Sultans and that’s how Doi (Both sweet and sour) entered into the Bengali Kitchen (or `Henshel' in Bengal)." -- Jiyo Bangla