Description
A specialty yogurt from the ancient city of Bhaktapur near Kathmandu, hailed as possibly the world's most delicious. In Newari, 'Juju' means King, 'Dhau' means yogurt (Dahi). Buffalo milk is fermented in unglazed clay pots (Matka) which absorb moisture, creating a premium sweet so 'ultra-rich and firm' like custard cream that it won't fall even if scooped and turned upside down.
Restaurants serving Juju Dhau (King Yogurt)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Buffalo milk(high fat content)
- Sugar
- Yogurt culture
- Cardamom
- Cloves
Instructions
- [Authentic Recipe]
- [Boil Down Milk]: Boil fresh, high-fat 'buffalo milk' in a large pot, adding sugar, cardamom, cloves etc. to boil down sweet and aromatic.
- [Vessel Prep]: Soak Bhaktapur's specialty red 'unglazed shallow clay pots (Matka)' in water (the secret to absorbing moisture appropriately).
- [Ferment]: Mix culture (previous day's Juju Dhau) into body-temp cooled milk, pour into pots, wrap in rice husks/blankets to keep warm, and ferment/coagulate slowly overnight.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Cloves
Substitutes at Japanese supermarkets
Substitute by mixing honey and cardamom into JP 'Greek Yogurt' (Strained yogurt)
Pairing
None(Eaten straight as a premium sweet)
Trivia
While regular yogurt (Dahi) is closer to a sour 'side dish', Juju Dhau is a completely 'independent premium sweet' containing sugar and spices. An indispensable sweet loved endlessly by Nepalis for festivals and weddings.
Eating tips & etiquette
Buy Juju Dhau in small clay pots at yogurt shops on Bhaktapur street corners, scrape bit by bit with a wooden spatula (or spoon), and savor the sticky sweetness (the empty clay pots are disposable).
Allergen
Dairy