Juju Dhau Recipe - Step By Step Process

Juju Dhau Recipe

Juju Dhau is a traditional Nepali yogurt that is made from buffalo milk. It is known for its rich, creamy texture and sweet flavor. Juju Dhau is typically served cold and is often eaten as a snack or dessert.

Juju Dhau is thought to have originated in the town of Bhaktapur, Nepal. The story goes that a king of the Malla dynasty once held a contest to find the best yogurt maker in the kingdom. The winner of the contest was a man from Bhaktapur who made a yogurt that was so delicious that the king declared it to be the "king of yogurt."

Juju Dhau Recipe

Juju Dhau is still made in Bhaktapur today using traditional methods. The milk is first boiled and then cooled. It is then fermented with a special type of bacteria that gives Juju Dhau its unique flavor. The yogurt is then strained and placed in a clay pot. It is left to set in a warm place for several hours, during which time it thickens and develops its rich flavor.


  • 2 liters of buffalo milk (you can use cow's milk if buffalo milk is not available)
  • 2 tablespoons of yogurt starter culture or 1 cup of plain yogurt (as a starter)
  • 4-6 tablespoons of sugar (adjust according to your taste)
  • A pinch of saffron strands (optional)
  • Chopped nuts and dried fruits for garnishing (optional)


  1. Pour the milk into a heavy-bottomed saucepan and heat it over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

  2. Bring the milk to a boil and then reduce the heat to low. Simmer the milk for about 1 to 1.5 hours, stirring occasionally. This process helps to reduce the milk and make it thicker.

  3. After the milk has reduced to about half of its original volume, remove it from the heat and let it cool down to lukewarm temperature (around 43-46°C or 110-115°F). You can use a food thermometer to check the temperature.

  4. In a small bowl, mix the yogurt starter culture or plain yogurt with a little bit of the lukewarm milk to create a smooth mixture. Then add this mixture back to the remaining lukewarm milk and stir well.

  5. Cover the saucepan with a clean cloth or a lid and wrap it with a thick towel or blanket to maintain a warm environment for fermentation. Place the covered saucepan in a warm spot or use an electric yogurt maker to maintain a constant temperature of around 40-43°C (104-110°F). Let it ferment undisturbed for 8-10 hours or overnight.

  6. After the fermentation period, the milk will have thickened and turned into yogurt. At this point, you can sweeten the yogurt by adding sugar according to your taste. Stir well to dissolve the sugar completely.

  7. If you want to add saffron, dissolve a pinch of saffron strands in a tablespoon of warm milk and then mix it into the yogurt.

  8. Pour the sweetened yogurt into individual serving bowls or a large serving dish. Cover the dish with plastic wrap and refrigerate for a few hours to chill and set.

  9. Just before serving, garnish the Juju Dhau with chopped nuts and dried fruits of your choice.


  • You can use any type of milk for this recipe, but whole milk will give you the best results.
  • If you don't have a clay pot, you can use a glass or ceramic bowl.
  • You can also add other flavors to your Juju Dhau, such as cardamom, saffron, or mango.
  • Juju Dhau is traditionally served with rice or roti.

Health Benefits of Juju Dhau:

  • It is a good source of protein and calcium.
  • It is low in fat and calories.
  • It is a good source of probiotics, which are beneficial bacteria that can help to improve gut health.
  • It may help to boost the immune system.
  • It may help to protect against heart disease and cancer.


Juju Dhau is a delicious and healthy food that is a part of Nepali culture. It is a great snack or dessert that can also be used to make other dishes. If you are ever in Nepal, be sure to try Juju Dhau!


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