|Alternative names||Mishti Dohi|
|Place of origin||Bangladesh
|Region or state||Bengal, Odisha|
|Main ingredients||Milk, yogurt, curd, sugar|
|Cookbook:Mithi Dahi Mithi Dahi|
Mithi Dahi or Mishti doi(Bengali: মিষ্টি দই, Hindi: मीठी दही, Oriya: ମିଠା ଦହି) is a fermented sweet dahi or sweet yogurt.  This type of yogurt is common in the states of West Bengal and Odisha in India, and in Bangladesh.  It is made with milk and sugar, while also using yogurt and curd.
Mitha Dahi is a popular dessert in the states of West Bengal, Odisha and Bangladesh. It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/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 elaichi (cardamom) for fragrance. Baked yogurt is a similar preparation in the west.
As Dahi (Curd) is also considered auspicious in Hindu religion, it is also prepared on festive occasions and celebrations like Durga Puja and Diwali.
- Hui, ed. Ramesh C. Chandan, associate editors, Charles H. White, Arun Kilara, Y. H. (2006). Manufacturing yogurt and fermented milks (1. ed. ed.). Ames (Iowa): Blackwell. p. 364. ISBN 9780813823041.
- Whyte, Mariam; Lin, Yong Jui (2010). Bangladesh. New York: Marshall Cavendish Benchmark. p. 144. ISBN 9780761444756.
- "Mishti Doi Recipe". Retrieved 16 May 2012.
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