JuJu Dhau : 3-Step Recipe to Make the Alluring King of Curds
In the Newari language, there are a few dishes that are the literal translation of what they are. Choila and Kachila some examples of this. Then there are dishes that have metaphorical names. JuJu Dhau is one of those dishes. The name of this Dish Literally means “The King of the Curds”
In Newari Language, JuJu means King and Dhau means Curd. This king of Curds is one of those dishes that is mostly related to Bhaktapur as it is said to be the origin place of this sweet delicacy. Today we will look at the recipe to make the JuJu Dhau.
Ingredients for JuJu Dhau
- 12 cups milk
- 2 tablespoon sugar
- 2 tablespoon plain fresh curd (for the first time you have to buy from the market)
Utensils Required for JuJu Dhau
- Lid container
- Natural clay pots
Recipe for JuJu Dhau
To make a JuJu Dhau, you have to boil the milk for around 30 minutes, add some pre-existing curd to the milk, and let it set overnight.
Total Time 1 hour and 1 minute
Step 1: Prepare the Pot
– Soak the clay pots in water for 3 to 4 hours
– Take them out and then drain them.
– If you do not have clay pots, the pan will work too.
Step 2: Prepare the Milk
-Boil the milk for 20 Minutes
– Add 2 tablespoons sugar
– Once the sugar is dissolved completely, pour the milk into the clay pot or pan.
– Let it cool down till lukewarm in Temperature
– the plain fresh curd in the container to start the coagulation
Step 3: Let it Set
– Place it in a lukewarm room and cover it with the blanket.
– Let is set overnight
– Once it is set, you can put it in a freezer
Before we go
There is a slight reminder that Juju Dhau is one of those dishes that is not really its own dish. It is a variation of normal Curd with the difference being in its texture which is much creamier than normal curd. Along with this, another thing that sets this type of curd apart from its normal counterpart is its sweetness which is greater than its normal counterpart.
A side note is that a lot of milk will boil away and in the end, you will be left with only one-third of the milk you originally started with. This is the sacrifice you need to make in order for a richer texture of the curd.
Along with this, similar to Kachila, this dish tastes the best when it is served on a cold plate.