High demand of Bhaktapur’s "Juju Dhau:" for Paddy Day (Photos)

Nepal Views

Bhaktapur: As National Paddy Day and the traditional Dahi Chiura Khane Din “Curd and Beaten Rice Eating Day” approach tomorrow, the demand for Juju Dhau:, Bhaktapur’s famous yogurt, has surged. The day is also marked as National Paddy Day, which is celebrated every year on Asar 15 of the Nepali calendar.

Currently, Juju Dhau: (King Curd) producers in Bhaktapur are extremely busy. Their daily routine has become even more hectic with boiling milk and preparing curd.

Rina Suwal, proprietor of SS Juju Dhau: in Bhaktapur, along with five others working at her facility, are occupied making Juju Dhau:.

‘Due to the taste and impact Juju Dhau has made among people, demand has risen,’ said Suwal, ‘These days, we use 20 to 25 cans of milk per day to make Juju Dhau:. Normally, it used to be 15 cans. One can contains 40 liters of milk. We first test the milk to determine its fat content, boil it to 85 degrees Celsius, then cook it in a pot for about an hour before letting it cool.’

People busy in sun drying husked paddy (Photo Feature)

Revered since the Malla era as the “King of Yogurt,” Juju Dhau: is Bhaktapur’s signature product, widely loved for its taste and quality. One of its most notable features is that it can be sliced cleanly with a knife.

Even when the clay pot is flipped upside down, the yogurt does not spill — another unique trait. To achieve this quality, pure and high-fat milk from cows or buffaloes is essential. Compared to regular milk, higher cream content is needed to prepare Juju Dhau:.

‘When boiling the milk, we measure and add sugar accordingly. We also mix in cardamom,’ Suwal added. After boiling, only half the quantity of milk is first poured into a clay pot.

Once it cools, the remaining half of the milk is mixed with a yogurt starter, and the pot is covered to keep it warm. After about five hours in this condition, the popular curd is ready.

In Newar tradition, yogurt is an essential item during birthdays, religious rituals, journeys, celebrations of success, and even after surviving major accidents — whether as part of ceremonial sagun or during feasts. In Bhaktapur, around five dozen producers are prepare and sell curd following the traditional method.