Bhakhtapur's 'Juju Dhau' Production Increases for Asar 15 Festival

Bhakhtapur. On the occasion of Asar 15, known as the festival of eating curd-beaten rice, the production of Bhaktapur's famous 'Juju Dhau' has increased significantly compared to other days. 

According to Saiju Juju Dhau of Chyamha Singh, Bhaktapur-8, the demand for curd in the market increases sharply due to the festival, so Juju Dhau has been prepared in a larger quantity than normal days. To meet this large market demand, the industry's employees have been busy with production and management since early morning.

To make Juju Dhau, fresh milk is boiled and cooled to the required temperature. Then, this milk is poured into plastic containers and clay pots and left to set at a specific temperature. In about five to six hours, the milk turns into delicious Juju Dhau. 

According to the producers, the taste, thickness, and quality of the curd prepared in this way are even better because the clay pots absorb extra moisture. It is this traditional method and the use of pure milk that have given Bhaktapur's Juju Dhau a special identity across the country.

Along with the Nepali tradition of eating curd-beaten rice on Asar 15, the demand for Juju Dhau increases every year. Due to its traditional taste and unique quality, Bhaktapur's Juju Dhau is the first choice of consumers. According to Newari tradition, curd is considered essential for any auspicious occasion, whether it is a token given for birthdays, auspicious ceremonies, journeys, success, or surviving a major accident, or for feasts. With this historical and cultural significance of curd, there are currently about five dozen Juju Dhau entrepreneurs active in Bhaktapur.

Photo: Suryams Upreti/Nepal Photo Library