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Nepalese

Juju dhau

Vegetarian

जुजु धौ · juju dhau

Bhaktapur's 'king of curds': milk slowly reduced and sweetened, then set into a thick, creamy, caramel-tinged yoghurt — traditionally in unglazed clay pots that wick away moisture.

Juju dhau is a Nepalese dessert, ready in about 10 hours 50 minutes and made with milk, sugar and yogurt. It serves 6 and is rated easy to cook.

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Prep
5 min
Cook
45 min
Rest
10 h
Total
10 h 50 min
Serves
6
Level
Easy
Calories
199

Includes about 8 hours to set and 2 hours to chill.

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Simmer the milk (opens in a new tab) in a wide, heavy pan, stirring often and scraping in the skin, until reduced by about a third and lightly caramel-coloured.

  2. Step 2

    Stir in the sugar (opens in a new tab) until dissolved. Cool to about 43 °C — warm to the touch but not hot.

  3. Step 3

    Whisk the yoghurt (opens in a new tab) with a little of the warm milk (opens in a new tab), then stir it into the rest. Pour into clay pots or bowls, cover and keep somewhere warm and undisturbed until set.

      Eggs being whisked in a bowl
      How it looks · Photo: Kampus Production on Pexels

    • Step 4

      Chill the set yoghurt (opens in a new tab) for at least 2 hours before serving.

      About this dish

      Origin
      Bhaktapur, Kathmandu Valley, Nepal · Commonly attributedA Newar speciality of Bhaktapur.More food from Nepal
      Dish
      Dessert · Snack · Desserts
      Cooking method
      Simmered, Fermented
      Taste
      creamy, sweet, sour, mild
      Diet
      Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
      All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-sodium
      Worked out from the ingredients. How labels work
      Good for
      Make-ahead
      Cook more with
      Milk · Sugar · Yogurt
      Techniques
      Simmering · Reduction · Fermentation

      Allergens

      • Contains: Milkfrom milk, yogurt

      Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

      Nutrition

      199 kcal per serving

      Calculated

      1 serving ≈ 273 g · recipe makes 6

      Where the energy comes from

      • Protein 17%
      • Carbohydrate 45%
      • Fat 38%
      Nutrition per serving and per 100 g
      NutrientPer servingPer 100 g*
      Energy199 kcal73 kcal
      Protein8.3 g3 g
      Carbohydrate22.6 g8.3 g
      Net carbohydrate22.6 g8.3 g
      Sugars23.2 g8.5 g
      Added sugars10 g3.7 g
      Fibre0 g0 g
      Fat8.5 g3.1 g
      Saturated fat4.9 g1.8 g
      Trans fat——
      Cholesterol26 mg10 mg
      Sodium113 mg42 mg
      Salt equivalent0.3 g0.1 g
      Vitamins & minerals per serving
      Potassium
      348 mg
      Calcium
      297 mg
      Iron
      0.1 mg
      Magnesium
      26 mg
      Vitamin A (RAE)
      120 µg
      Vitamin C
      0 mg
      Vitamin D
      3.4 µg
      Vitamin B12
      1.2 µg
      Folate (DFE)
      13 µg

      How these numbers were made

      • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
      • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
      • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
      • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

      Good to know

      Tips

      • Unglazed terracotta pots absorb whey and give the dense, scoopable texture; if using glass, drain off any whey before chilling.

      Common mistakes

      • Adding the starter to milk that is too hot kills the cultures and the yoghurt won't set.

      Serve with

      • Eat on its own as a dessert, or alongside beaten rice (chiura) at a Newari feast.

      Food safety

      • Use pasteurised milk and clean pots; keep the setting yoghurt warm (40–45 °C) and refrigerate as soon as it has set.
      • Discard yoghurt that smells off or shows mould.

      Storage

      • Refrigerate for up to 5 days.

      Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

      Recipe DNA

      How this dish is built

      Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

      What the dish is built around

      Main ingredient

      Used in steps 1, 3

      Reviews & corrections

      Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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