Authentic Nepalese Juju Dhau: The King of Yoghurt Recipe

Ingredients

  • 1 liter full cream milk
  • 2 tablespoons lemon juice
  • 1/2 cup plain yogurt
  • 1/2 cup sugar
  • 1 teaspoon cardamom powder
  • 1 tablespoon ghee (clarified butter)
  • Dried fruits for garnish (optional)

Steps and instructions

  1. Start by bringing the milk to a boil in a heavy-bottomed pot over medium heat.
  2. Once the milk has come to a boil, reduce the heat to low and add the lemon juice. Stir continuously until the milk curdles.
  3. After the milk has curdled, strain it through a cheesecloth to remove the whey. What's left is known as chhena.
  4. Rinse the chhena under cold water to remove the sourness of the lemon. Squeeze out the excess water.
  5. Add the chhena back into the pot and cook it on medium heat. Add the sugar and cardamom powder, stirring continuously until the sugar is fully dissolved.
  6. Add the yogurt to the chhena and continue to stir. Cook for another 10-15 minutes until the mixture thickens.
  7. Grease a clay pot with the ghee. Pour the chhena mixture into the pot.
  8. Preheat the oven to 180°C (350°F). Place the pot inside and bake for about 30 minutes or until the top turns a golden brown color.
  9. Remove the pot from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours before serving.
  10. Serve your Juju Dhau garnished with dried fruits if desired.

Tools for making

  • Heavy-bottomed pot - Used to boil the milk and cook the chhena mixture.
  • Cheesecloth - Used to strain the curdled milk and separate the chhena from the whey.
  • Clay pot - Used to bake the Juju Dhau in the oven.
  • Oven - Used to bake the Juju Dhau until the top is golden brown.
  • Mixing spoon - Used to stir the ingredients while cooking the chhena mixture.
  • Measuring spoons - Used to accurately measure the lemon juice, sugar, cardamom powder, and ghee.
  • Measuring cup - Used to measure the milk and yogurt.
  • Grease - Used to grease the clay pot before pouring in the chhena mixture.
  • Refrigerator - Used to chill the Juju Dhau before serving.

Recipe variations

  • Add a pinch of saffron strands to the milk while boiling for a fragrant and colorful variation.
  • Replace the sugar with jaggery or honey for a healthier alternative.
  • Experiment with different flavors such as rose water or almond essence instead of cardamom powder.
  • Add chopped nuts such as pistachios, almonds, or cashews to the chhena mixture for added texture and flavor.
  • Try using coconut milk instead of regular milk for a dairy-free version.
  • For a vegan option, substitute the milk with almond milk or soy milk and use a vegan-friendly yogurt.
  • Add a layer of caramelized sugar on top before baking to create a caramelized crust.
  • Instead of baking, steam the chhena mixture in a steamer for a softer and lighter texture.
  • Serve Juju Dhau with a drizzle of chocolate sauce or fruit compote for a decadent twist.

Recipe overview

Juju Dhau, also known as 'King Yogurt', is a delectable traditional sweet yogurt hailing from the city of Bhaktapur in Nepal. This creamy and luscious dessert is known for its unique and rich taste, and is traditionally served in clay pots which gives it a distinct earthy flavor. Making Juju Dhau at home is a simple and rewarding process, which involves curdling milk to make chhena (similar to cottage cheese), cooking it with sugar and yogurt, and then baking in a clay pot until it achieves a beautiful golden hue. The end result is an exquisite mixture of sweetness, tanginess, and a hint of cardamom. If you love trying out unique and delightful desserts, then this recipe for Juju Dhau is definitely a must-try. Once chilled, it can be enjoyed as a refreshing sweet treat, perfect to wrap up any meal or as a mid-day indulgence. Get ready to immerse yourself in the sweetness and richness of this Nepalese culinary treasure.

Common questions

  1. Can I use low-fat milk instead of full cream milk? No, it is best to use full cream milk to achieve the rich and creamy texture of Juju Dhau.
  2. What can I use as a substitute for lemon juice? You can use vinegar or citric acid as a substitute for lemon juice to curdle the milk.
  3. Can I use flavored yogurt instead of plain yogurt? It is recommended to use plain yogurt for this recipe to avoid any conflicting flavors.
  4. Can I reduce the amount of sugar? Yes, you can adjust the amount of sugar according to your taste preferences. However, keep in mind that the sweetness adds to the overall flavor of Juju Dhau.
  5. Can I use a different type of pot instead of a clay pot? While a clay pot is traditional and adds a unique flavor, you can use an oven-safe glass or ceramic dish as an alternative.
  6. Do I have to refrigerate Juju Dhau before serving? Yes, refrigerating the Juju Dhau for at least 2 hours helps in setting it properly and enhances the taste and texture.

Serving dishes and utensils

  • Heavy-bottomed pot - A pot with a thick base helps prevent the milk from scorching and sticking to the bottom.
  • Cheesecloth - Used for straining the curdled milk to separate the chhena from the whey.
  • Clay pot - Traditionally, Juju Dhau is served in a clay pot, as it helps retain the coolness and enhances the flavor.
  • Oven - Required for baking the Juju Dhau until the top turns golden brown.
  • Spatula or wooden spoon - Used for stirring the chhena mixture while cooking.
  • Ghee brush - Used for greasing the clay pot with ghee before pouring the chhena mixture.

Origin stories

Juju Dhau, often translated as "King of Yogurts," is a culinary gem from the city of Bhaktapur in Nepal. The tradition of making Juju Dhau dates back centuries and is an integral part of Newari culture. What makes this yogurt unique and so loved is not just its sweet, creamy taste, but also the ceremonial clay pot in which it is traditionally set and served. The clay pot lends a distinct earthy flavor to the yogurt, and the practice is said to be a symbol of good luck, often used in ceremonial feasts and celebrations. While the exact origins of Juju Dhau are lost in the mists of time, it is widely believed it was first made by the Newar community, the indigenous people of the Kathmandu Valley. So beloved is this creamy delicacy that there's even a popular Nepalese saying "Bhaktapur ko naachahine, khaseko mukh lai Juju Dhau dina parcha” which roughly translates to "one must feed Juju Dhau to a person who has not witnessed the dances of Bhaktapur" - such is the esteem in which this sweetened yogurt is held!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.