Sweet, creamy, thick, smooth - mouthwatering yogurt with an extra ordinary taste and texture
Juju Dhau is a sweetened custard- like yogurt that comes from Bhaktapur, Nepal. A famous place for many things , from all the inspiring durbar squares, which is also the world heritage site and historic pagoda, Nyatapola and not to forget people's way of life which is still traditional. This city of god and land of temple is famous for special curd, Juju dhau which literally means "KING OF YOGURT" in Newari language. It is the important component of all feast and celebrations.
This is so sweet, creamy and the texture is just amazing. It is thick and soft that we cannot separate solid and liduid like we can do it in other dairy and packets yogurts. It's not only the ingredients that made juju dhau so special but the traditional method of preparation and amazing texture gives thiis desert, the consistency it has and makes it a very perfect desert to enjoy any time of day with anyone.
How to prepare Juju dhau?
While cow's milk is used to make regular yogurt, fresh buffalo milk is traditionally used for Juju Dhau, resulting in a richer taste and texture. To make Juju Dhau, the milk is boiled, sweetened, mixed with culture, and poured into decorative, natural red clay pot called maato ko kataaro. It is then placed in a warm area, on a bed of paddy husks (the papery covering of rice grains), covered with another kataaro on top, and wrapped in several thick cotton blankets to maintain a warm temperature while the yogurt sets. Because the clay pots are porous, the excess liquid from the yogurt slowly evaporates, leaving a delicious, thick, smooth and creamy yogurt. It is then transported and sold in the market in the same clay pots.
A visit to Bhaktapur is not complete without sampling a bowl of Juju Dhau.
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