Juju Dhau : History About King Of Yogurt
Juju dhau
Juju Dhau, which is a brand in itself. The history of this drink is connected with Bhaktapur. In fact, it is a native product of Bhaktapur, Juju Dhau. It is a specialty of cold yoghurt filled with earthenware. It is now plentiful in the city. In summer, its market tends to reach its peak. Because the connoisseurs of it are no less in the city. JujuDhau, the king of yogurt. Original and traditional products of Bhaktapur. Connoisseurs of yogurt find out whether it is juju dhau by taste or not. But with the decline in buffalo breeding, yoghurt producers have struggled to save juju. Bhaktapur’s original ‘trademark’ JujuDhau is in crisis.
There is a common misconception that all yoghurt made in Bhaktapur is Jujudhau, but not all yoghurts are Jujudhau. It should be made with special technology and skill with great effort. Juju Dhau Sitimiti is not made of milk. This requires thick and fresh buffalo milk.
The thicker and better the quality of the milk, the tastier the juju. But milk alone is not enough. For this, special seeds of Juju Dhaukai are required. Yogurt is not made without seeds. Therefore, the connoisseur of yoghurt can tell whether it is jujudhau or not .
According to Juju Dhau businessmen, it is not so difficult to identify. When you take yoghurt, it stays on top and if you touch it, it becomes hard. Similarly, if you have a different taste of cashew nuts, almonds, etc., it is definitely jujudhau.
Special juju dhau should be cut with a knife. It is not easy to boil yoghurt with a spoon. JujuDhau requires not only quality milk, a special kind of skill, diligence, hard work and advanced seeds of a strong businessman, but also a good layer of clay.
You just have to be more discriminating with the help you render toward other people. Entrepreneurs say that only yoghurt made by mixing natural adaptation in the warmth of husk can become juju dhau. Similarly, milk should be cooked well on a hot fire by burning firewood. Entrepreneurs say that high quality juju dhau is not made from gas-fired milk in the name of sajilo.
Mallakalin drinks
After raising the issue of JujuDhau, we have to go back to the ancient history. The Malla dynasty is the medieval ruler of Nepal in the middle of the 12th century. The same was the drink of the kings of the Malla dynasty, JujuDhau. It is said that it is called JujuDhau because it is consumed by the Malla kings. Juju Dhau is mainly derived from the Newari language. This means the king of curd.
Juju Dhau is a brand
We have some of these ‘khanki and parikar,’ which is established as a brand. Such as Thakali food, Samaybaji, Gundruk and Dhindo, Bhakka etc. These foods also carry the identity of a particular community and geography. This is the same dish, JujuDhaun. When we say JujuDhau, we remember Bhaktapur. Because JujuDhau is an indigenous taste established and widespread by Bhaktapur itself.
However, JujuDhau is not limited to Bhaktapur now. It has spread all over the city. JujuDhau has become available from ordinary milk dairies to superstores.
How to make JujuDhau?
JujuDhau is usually made in the same way as other yoghurts. Yogurt is made by boiling cow’s or buffalo’s milk. When making jujudhau, as much milk as is boiled is ready for curd after half boiling.
After the milk is half boiled, it is powdered with sugar and ‘sukumel’ powder. Now the milk is left to cool. After heating, it is kept in a clay pot. Put a teaspoon of yoghurt in the milk. Yogurt should be kept covered in a warm place so that it freezes well. Especially in a room with straw
. Especially in the room where the husk is spread, the rent for storing yoghurt is kept. Yogurt usually freezes well within 10 hours.
Culture of JujuDhau and Bhaktapur
Juju Dhau is not only a beverage that identifies Bhaktapur, it is also associated with the culture here. The people of Bhaktapur use it as an auspicious sign and omen.
If a relative is about to travel, it is customary to apply yoghurt as ‘Dhau Swagang’ to wish him a good journey. Yogurt is also used as an omen when visiting guests or welcoming guests.Yogurt is considered a symbol of happiness and prosperity. Yogurt is a must during festivals.
Juju Dhau is a brand
We have some of these ‘khanki and parikar,’ which is established as a brand. Such as Thakali food, Samaybaji, Gundruk and Dhindo, Bhakka etc. These foods also carry the identity of a particular community and geography. This is the same dish, JujuDhaun. When we say Juju Dhau, we remember Bhaktapur. Because JujuDhau is an indigenous taste established and widespread by Bhaktapur itself.
However, JujuDhau is not limited to Bhaktapur now. It has spread all over the city. JujuDhau has become available from ordinary milk dairies to superstores.
After boiling the milk in a pan for half an hour, she entered a room without air. Where the floor is covered with chaff and half-buried rows of soil. After pouring milk from the top into the jar as if pouring wine into a cup, she covered the jar with a clay lid.
The milk poured in this way is frozen till evening. Sanju, who makes 500 liters of milk yoghurt daily during the season, sends it to various shops in Bhaktapur, Lalitpur and Kathmandu.
How is Juju Dhau made ?
- Pour the boiled milk into a clay pot.
- Put the milky row on the thick husk of paddy for some time
- Add sweetmeat, sugar and coconut to the milk kept in the queue.
- Then add a little bit of yoghurt from the previous day and put it in the milk kept in the queue, then cover it with a lid.
- Juju prepared in this way has a very sweet taste.
- Juju Dhauko placed in rows of different sizes cost 30, 50 to 80 rupees.
- Available at: Bhaktapur JujuDhau Center, Sukuldhoka
FAQ’S
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