Drinks
Doi Ghol
Ingredients
- - 500 g (2 cups) plain yogurt, whisked
- - 500 ml (2 cups) cold water
- - 1/2 tsp roasted cumin powder
- - 1/2 tsp salt, or to taste
- - 1 tsp sugar, or to taste
- - Ice cubes, for serving
- - Fresh mint leaves, for garnish
Method
- Whisk the yogurt in a bowl until completely smooth with no lumps.
- Gradually whisk in the cold water until the mixture reaches a thin, pourable consistency.
- Stir in the roasted cumin powder, salt and sugar, adjusting to taste.
- Chill for at least 1 hour.
- Serve cold over ice, garnished with fresh mint leaves.
Introduction: Doi ghol, a lightly sweetened and salted buttermilk, is a common household drink in Bangladesh during the sweltering summer months, made simply by thinning yogurt with water and finishing it with roasted cumin.
Cultural Background: Doi ghol, a lightly sweetened and salted buttermilk, is a common household drink in Bangladesh during the sweltering summer months, made simply by thinning yogurt with water and finishing it with roasted cumin. It is an everyday cooling drink rather than a festive one, found in nearly every home during hot weather.
Tips: Adjust the salt-to-sugar ratio to preference; some households prefer it more savoury, others slightly sweeter.
Variations: A pinch of black pepper or a few crushed roasted coriander seeds can be added for extra depth.
Vegetarian/Vegan: Contains dairy and is vegetarian, not vegan; a plant-based yogurt can be substituted for a vegan version.
Storage: Refrigerate in a sealed jug for up to 2 days, stirring well before serving.
Reheating: Not applicable; always served chilled.
Nutrition: Per serving (approx.): 70 kcal, 4 g protein, 3 g fat, 7 g carbohydrates, 0 g fibre
FAQs:
Q: – What is the difference between doi ghol and borhani?
A: Doi ghol is a simple everyday drink, while borhani is more elaborately spiced for festive occasions.
Q: – Can I make it sweeter instead of savoury?
A: Yes, simply increase the sugar and omit the salt to taste.