Nepali
Juju Dhau
Bhaktapur’s Juju dhau is a thick, gently sweet set curd made by simmering full-fat milk and culturing it in warm clay bowls. The finished curd is creamy, softly tangy, and faintly earthy from the clay pot.
Watch it madeThe Food Art · 8:48
Ingredients
- Whole milk1 litre
- Plain yogurt starter (live culture yogurt)2 tbsp
- Sugar2 to 4 tbsp
- Green cardamom, lightly crushed2 pods
- Saffron strandsa few strands (optional)
- Pistachios or almonds, chopped1 tbsp
Method
- Pour the milk into a heavy-bottomed pot and bring it to a gentle boil, stirring so it does not scorch.
- Lower the heat and simmer the milk until it reduces slightly and becomes richer, about 10 to 15 minutes.
- Remove from the heat and let the milk cool until just warm, about body temperature.
- Stir in the sugar until dissolved, then mix in the yogurt starter until smooth.
- Add the crushed cardamom and saffron if using, then pour the mixture into a clean earthenware or glass bowl and cover lightly.
- Keep it in a warm, undisturbed place for 6 to 8 hours, or until set into a thick, creamy curd.
- Chill the Juju Dhau before serving and garnish with chopped pistachios or almonds if desired.
Common questions
Can I use cow milk instead of buffalo milk for Juju Dhau?
Yes. Full-fat cow milk works if buffalo milk is unavailable, but the yogurt will be a little lighter, less creamy, and less rich. Use the same method, and avoid low-fat milk because it sets thinner and more sharply.
How long does Juju Dhau need to set?
Usually 6 to 8 hours in a warm, stable spot, but it can take up to 10 hours depending on room temperature and starter strength. Don’t move the bowls while setting, or the yogurt may break or stay loose.
What are the most common mistakes when making Juju Dhau?
Overheating the starter, using milk that is too hot, stirring too vigorously, or keeping the bowls in a cool draft are the biggest problems. Also, if the milk isn’t reduced a little, the yogurt may taste thinner and less luxurious.
How should I store Juju Dhau after it sets?
Once set, refrigerate it promptly. Keep it covered in the clay bowl or transfer it to a clean container with a lid. It is best within 2 to 3 days, though it can keep longer if handled hygienically and kept cold.
How should Juju Dhau be served?
Serve it chilled or at cool room temperature, ideally straight from the clay bowl. It pairs well with plain rice, fruit, or a little extra sugar or honey. Avoid stirring it too much before serving so it keeps its smooth, custardy texture.