By: Toshita Sahni
Do you like to relish mishti doi during Durga Puja? This Bengali sweet yoghurt is loved across generations. Here's what makes it different from regular dahi:
Dahi is set with a starter culture in milk. Mishti doi is made by thickening milk, sweetening it with sugar or jaggery, and then fermenting it.
Dahi is part of daily meals as a side dish. Mishti doi is more of a dessert. It is available year-round but can be considered festive too.
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Dahi is mildly sour and fresh. Mishti doi is sweet, rich, and has a caramel-like flavour that makes it an indulgent treat.
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Some versions of dahi are slightly runny, and others are thick. Mishti doi is always creamy and thick. It is often set in clay pots that enhance flavour.
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Dahi is whitish in colour. Mishti doi has a golden or light brown hue derived from caramelised sugar or jaggery.
Dahi is versatile; it is used in meals, drinks, and cooking. Mishti doi is mainly savoured as a standalone treat or festive dessert.
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Dahi is lighter with less sugar and is suitable for daily consumption. Mishti doi is richer, higher in calories, and best enjoyed occasionally.
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Dahi is your everyday comfort, mishti doi your festive indulgence. Together, they showcase India's diverse dairy delights.
To learn how to make perfect mishti doi at home