Bhaktapur. The demand for Jujudhau of Bhakatpur has increased for the paddy day celebrated tomorrow and the day of eating dahi chura. At present, Juju Dhau of Bhaktapur is busy making businessmen. Their daily routine is getting more busy in boiling milk and making juju dhoo.

Rina Suwal, director of SS Juju Dhoo in Bhaktapur, and five others working in her industry are busy making juju dhau.

“The demand has increased due to the effect of the taste of juju dho on people. At present, we make juju dho from 20 to 25 cans of milk a day. At other times, 15 cans of milk was used. A can contains 40 liters of milk. We test it and make sure how much fat is there, boil it at 85 degrees and then cook it in the dekchi for an hour. Suwal said.

Bhaktapur’ original product Jujudhau, which has been nicknamed the “King of Curd” since the Malla period, has always been a favorite of the people due to its taste and quality. Its main feature is the ability to cut it into pieces with a knife. Another feature of it is that the curd of the soil is not crushed. To make yogurt with such characteristics, high quality cow and buffalo pure milk is required. To prepare juju dhau, milk with high fat content is required compared to other milk.

“While boiling milk, we measure the amount of milk we boil and add sugar. Sukummel is also added to it. Suwal said.

After boiling the milk, only half of the milk is kept in the clay bowl. After boiling the milk, the seeds of yogurt should be kept along with the remaining half of the milk and covered in a warm way. In this way, the juju dhau is ready in five hours.

According to the Newari tradition, the use of sagun or bhoj curd is considered mandatory in the event of birthday, good work, travel, success and a major accident. There are around five dozen juju dhau entrepreneurs in Bhaktapur. Photo: Nepal Photo Library.