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Juju Dhau
King Yogurt
Juju Dhau, meaning 'King Yogurt', is a rich, creamy, and sweet yogurt delicacy originating from Bhaktapur, Nepal. Traditionally made with buffalo milk and served in clay pots, it has a distinctively smooth texture and a subtly sweet, almost caramel-like flavor.
ð§ ææ
- 1 liter Buffalo milk(Full-fat cow's milk with added cream can be substituted)
- 4 tablespoons Sugar(Adjust to taste; traditionally unrefined cane sugar is used)
- 3 tablespoons Plain unsweetened yogurt(Must contain live active cultures; used as a starter)
- 1 teaspoon Cardamom powder(Optional, for aroma)
- 1 tablespoon Ghee(For greasing the pot)
ðšâð³ äœãæ¹
- 1
Boil the milk in a heavy-bottomed pot over medium heat until it reduces slightly and thickens. Stir occasionally to prevent scorching.
- 2
Stir in the sugar and cardamom powder (if using) until completely dissolved. Remove from heat and let the milk cool to lukewarm temperature (around 110°F or 43°C).
- 3
In a small bowl, whisk the starter yogurt with a spoonful of the lukewarm milk to loosen it. Then, gently mix this into the rest of the milk.
- 4
Grease a traditional clay pot (or a ceramic bowl) with ghee. Pour the milk mixture into the prepared pot.
- 5
Cover the pot with a lid or clean cloth. Place it in a warm, undisturbed place to set for 6-8 hours, or preferably overnight.
- 6
Once set, refrigerate the Juju Dhau for at least 2-3 hours to firm up and chill before serving.
ð¡ ããã®ã³ã
- âUsing buffalo milk provides the richest flavor and texture, but cow's milk is a good alternative.
- âEnsure the starter yogurt has live active cultures for proper fermentation.
- âClay pots impart a unique earthy flavor and help in achieving the traditional texture.
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- A touch of saffron can be added for color and flavor.
- Garnish with chopped nuts or dried fruits before serving.