National Dish Nepal: Juju Dhau (Recipe)
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Meet Juju Dhau, the “King of Yoghurts” and one of Nepal’s most cherished sweet treats! Hailing from the historic city of Bhaktapur, this luxuriously creamy yoghurt is set from fresh milk using time-honoured methods, giving it a rich, spoonable texture unlike anything from a supermarket tub. Gently sweetened and often scented with cardamom, it makes an elegant dessert or a refreshing snack. Bring a taste of the Kathmandu Valley straight to your own kitchen.
About Juju Dhau
Juju Dhau, often called the “Royal Yoghurt”, is one of the best-known and best-loved national dishes of Nepal. This delicate yoghurt speciality comes from the city of Bhaktapur and is made from fresh milk. It is prepared in the traditional way, which gives it a wonderfully creamy and rich texture. Many people across Nepal enjoy Juju Dhau as a dessert or as a refreshing snack for all sorts of occasions and festivals.
Ingredients (serves 1–2)
- 500 ml fresh whole milk
- 2–3 tablespoons sugar (to taste)
- 1–2 tablespoons yoghurt (as a starter culture)
- Optional: a pinch of cardamom or vanilla for flavour
Shopping for the ingredients
To make Juju Dhau you will need fresh whole milk, which makes all the difference to both the texture and the flavour. Be sure to use good-quality milk to get the best possible result. The yoghurt culture, or starter yoghurt, is just as important, as it kick-starts the fermentation process. You will find these ingredients in most supermarkets or at local markets where fresh produce is sold.
Preparing the dish
Before you begin, make sure all your ingredients are ready to hand. It is ideal to bring the milk gently to temperature before use so that it heats evenly during preparation. If you would like to add spices such as cardamom or vanilla, prepare these too. A clean work surface and suitable utensils are important to keep everything hygienic while you work.
Step-by-step instructions
- Bring the whole milk slowly to the boil in a pan, stirring constantly to stop it catching.
- Reduce the heat and let the milk simmer for 5–10 minutes so that it thickens.
- Take the milk off the heat and let it cool to room temperature.
- Once the milk has cooled, add the sugar and the yoghurt culture and mix well.
- Pour the mixture into a clean container, cover it, and leave it to ferment in a warm place for 6–8 hours.
- After fermenting, the Juju Dhau can be served straight away or kept in the fridge.
Gluten-free / lactose-free version
Juju Dhau is traditionally made from whole milk, which contains lactose. If you are lactose intolerant, you can use lactose-free milk instead. The dish is naturally gluten-free, as no gluten-containing ingredients are used. Just make sure all utensils and containers are clean to avoid any possible contamination.
Tips for vegans and vegetarians
Vegans can use a plant-based alternative to milk to make Juju Dhau. Almond or coconut milk, for example, works well for achieving a creamy consistency. It is important to use a vegan yoghurt to complete the recipe. Experiment with flavours and spices to add a personal touch and deepen the taste.
More tips and tricks
To refine the flavour of Juju Dhau, you can add different spices such as cinnamon or nutmeg. A little whipped cream or some nuts make a lovely garnish. It also helps to place the fermentation container in a warm spot, as this speeds up the fermentation process. Remember to serve Juju Dhau in small portions to keep the consistency at its best.
Adapting the recipe to your taste
Everyone has different preferences when it comes to sweetness and flavour. Adjust the amount of sugar to suit your own taste and experiment with different natural sweeteners. Adding fresh fruit or preserved fruit can also make an interesting variation. Try out different combinations to find your perfect version of Juju Dhau.
Ingredient substitutions
If you do not have fresh whole milk to hand, you can also use skimmed milk or plant-based milk. For sweetness, honey or agave syrup work well as alternatives to sugar. With the spices, feel free to experiment by adding aromatic notes such as lemon zest or mint. Small tweaks like these can freshen up the recipe and offer new flavour experiences, much as they do in a warming bowl of Kheer.
Drink pairing ideas
Juju Dhau pairs beautifully with a range of drinks. A simple glass of water or a herbal tea makes the perfect partner, balancing out the sweet flavour. Fruit juices or fresh lemonade can also be a refreshing accompaniment. For special occasions you might even serve a cocktail that echoes the flavours of Juju Dhau.
Serving and presentation ideas
Presentation can be key to the whole Juju Dhau experience. Use pretty bowls or glasses to serve the dish attractively. Adding a sprig of mint or a few colourful pieces of fruit creates real visual appeal. Think, too, about how you arrange the portions to make your dessert look especially elegant, perhaps alongside sweet bites such as Anarsa or Pustakari.
A bit of history
Juju Dhau has a long tradition in Nepal and is closely bound up with the country’s culture and celebrations. In Bhaktapur this yoghurt is often served on special occasions, and its preparation is part of the local food culture that also gave the world treats like Sel Roti. The use of special ingredients and time-honoured methods adds to the uniqueness of this dish. Juju Dhau is also a symbol of hospitality, as it is frequently offered to guests to celebrate the warmth of Nepalese cuisine.
More recipe ideas
Summary: Juju Dhau
Juju Dhau is a traditional Nepalese dish that wins hearts with its creamy texture and delicious flavour. This speciality makes a wonderful dessert or snack and brings a touch of Nepal to your own kitchen. With simple ingredients and a straightforward recipe, you can make this delightful yoghurt yourself and savour every spoonful. Let the variety and flavour of this royal delicacy inspire you to give it a go.
