Bhaktapur’s Juju Dhau in Ashadh 15

Bhaktapur – On the occasion of Asar 15, which is celebrated as Rice Planting Day and Dahi–Chiura Day, the demand for Bhaktapur’s famous “Juju Dhau” (king curd) has skyrocketed.

With this increased demand, the local producers in Bhaktapur are now busy with juju dhau production. Their daily routines have become even more hectic as they boil milk and prepare the curd.

Rina Suwal, manager of SS Juju Dhau, along with five of her staff, is fully engaged in curd-making. “The rising demand is primarily due to how much people love its taste,” says Suwal. “Currently we make juju dhau from 20–25 cans of milk daily, whereas normally we used about 15 cans. Each can holds 40 liters of milk. We test the fat content, boil it at 85 °C, and cook in a traditional large pot (‘dekchi’) for an hour before letting it set.”

This traditional Bhaktapur specialty, known since the Malla period as the “king of curds,” remains a favorite because of its unique taste and quality. One notable feature is its firm texture that can be cut into pieces like cheese. Even when placed in an earthenware pot, the curd doesn’t stick when flipped—a hallmark of its quality. To achieve this, pure, high-quality cow or buffalo milk with high cream content is required.

Suwal adds more about the process: “While boiling the milk, we measure the exact quantity and add sugar accordingly. We also mix in a bit of sukumel [(a type of sugar syrup)].” After boiling, they pour milk into half of a clay pot and let it set. Once that portion sets, the rest of the milk is added along with a starter culture (jordan), then kept warm and covered. After five hours under these conditions, the juju dhau is ready.

According to Newari tradition, curd is an essential offering during birth ceremonies, auspicious events, journeys, celebrations of success or survival, and of course at feasts. In Bhaktapur, around fifty to sixty juju dhau producers are currently active.

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