Juju Dhau (जुजु धौ), which translates to the “King of Yogurt,” is a beloved delicacy from Bhaktapur, Nepal. Unlike ordinary yogurt, Juju Dhau is renowned for its rich, creamy texture, natural sweetness, and a distinctive earthy aroma that comes from being set in traditional clay pots called Karuwa.
If you are exploring Nepali cuisine beyond the staple Dal Bhat or Momo, Juju Dhau is a must-try dessert that offers a sweet taste of Newar culture and heritage.
What Makes Juju Dhau Unique?
What sets Juju Dhau apart from other yogurts is its unique preparation method and ingredient:
- Buffalo Milk: It is made primarily from the thick, high-fat milk of local buffaloes, giving it a significantly creamier consistency than cow’s milk yogurt.
- Clay Pot Fermentation: The yogurt is set in unglazed clay pots. The porous clay absorbs excess moisture, resulting in a denser, thicker yogurt. It also imparts a distinct earthy flavor.
- Natural Sweetness: While sugar is added, a significant portion of the sweetness comes from the natural caramelization of the milk during slow cooking.
The Cultural Significance
Juju Dhau is more than just a dessert; it is a cultural icon of Bhaktapur. Historically, it was prepared exclusively for the Malla kings and royalty. Over time, it became a staple at Newar feasts, festivals, and weddings.
Today, you will find vendors selling this delicacy in small clay shops across Bhaktapur Durbar Square. The yogurt is often topped with chopped nuts, raisins, or a sprinkle of cardamom, adding a crunchy and aromatic layer to the smooth base.
Where to Try the Authentic Juju Dhau
While you can find versions of Juju Dhau in Kathmandu, the most authentic experience is in Bhaktapur:
- Bhaktapur Durbar Square: The surrounding streets are lined with shops selling Juju Dhau in traditional clay bowls.
- Local Bhaktapur Markets: Look for shops that specialize solely in dairy; they often churn out fresh batches daily.
- Festivals: If you visit during festivals like Bisket Jatra, you will find Juju Dhau being prepared in massive quantities.
Pro Tip: The clay pot (Karuwa) is traditionally yours to keep (or return) after finishing the yogurt. Many locals keep them as small planters or souvenirs.
Frequently Asked Questions
What is Juju Dhau made of?
Juju Dhau is made from buffalo milk, sugar, and a starter culture. Some recipes also add cardamom or nuts for flavor. It is traditionally fermented in clay pots.
Why is Juju Dhau called the “King of Yogurt”?
It is called the “King of Yogurt” because of its superior creamy texture and rich taste, historically favored by the Malla kings of Bhaktapur. The name “Juju” means King in the local Newari language.
Where can I buy authentic Juju Dhau?
The most authentic Juju Dhau is found in Bhaktapur. You can buy it from small shops near Bhaktapur Durbar Square or in local markets. It is also available in some restaurants in Kathmandu.
Is Juju Dhau vegetarian?
Yes, Juju Dhau is a vegetarian dessert made from dairy. However, it is not vegan as it contains buffalo milk.
Read next: Dal Bhat: The Heart of Nepali Cuisine — Discover Nepal’s national meal that fuels the nation twice a day.
Related districts: Bhaktapur, Kathmandu, Lalitpur, Kavrepalanchok
