Bhaktapur. The demand for Jujudhau has increased in Bhaktapur for the Paddy Day and the day to eat curd and flattened rice. Juju Dhau entrepreneurs of Bhaktapur are busy making dhau. They are busy boiling milk and making juju dhau.

The demand has increased due to the impact of the taste of Juju Dhau on people.

Nicknamed the “King of Yogurt” since the Malla era, the original product of Bhaktapur, Juju Dhau, has always been a favorite of the people due to its taste and quality. Its main feature is that it can be cut into pieces with a knife. Another feature is that the curd of the clay is not spilled even if it is spilled. To make such a quality curd, pure milk of cows and buffaloes is required. Juju Dhau requires more milk than other milks.

According to how much milk is boiled, sugar is added and added to it.

After the milk is boiled, only half of the milk is kept in the clay bowl. After the milk cools, add the remaining half of the milk to the curd seeds (Jordan) and cover it warmly. Juju Dhau is ready in five hours.

According to the Newari tradition, the use of curd is considered mandatory for birthdays, good deeds, travel, success and in the event of a major accident. There are around five dozen juju dhau entrepreneurs in Bhaktapur.