As I walk down the alleys of Bhaktapur with my friends, we always remember to have a treat of Juju Dhau. Literally, Juju means the King, and Dhau means the curd. Juju Dhau is a curd made by the fermentation of boiled buffalo milk. It became popular from the Malla era when the kings found this to be so delicious that they named the curd after them. It is said that no other curds in the country are as delicious as this one due to the kind of vegetation here. For this reason, it is sold throughout the whole country.
Juju Dhau is very significant in Newari poojas and occasions. One significance is that all poojas are incomplete without tikas of rice mixed with it and vermillion powder. It is also offered as a Sagan/Sagun(A blessing) with beaten rice, fruits, and sweets as it is considered to be one of the panchamrit(five nectars of the Gods). It also symbolizes the full moon, and it is offered as a Sagan/Sagun for blessing that one might be like a full moon. Besides all these rituals, Juju Dhau is considered to be a light refreshment or a dessert in every Newari feast. One can also make lassi, or cut food and vegetables in it to make a salad and serve it during the hot summer seasons.
It is so honored as the king of the curds for its sweet, rich, creamy texture. It is so thick that it does not drop off even though you turn its vessel upside down. Bhaktapur is considered to be the epicenter of this valuable delicacy and you can find its shops everywhere. They previously used to sell them into the thick clay vessels produced especially by the Kumhas (The potters) of Bhaktapur. But now, it is mostly sold in plastic jars as they are cheaper and easily available. Curds in clay pots are still made and sold, but they are a little expensive. In fact, nothing can beat the taste of a thick curd made in a clay pot.
Once you visit Bhaktapur, and have this delicious dessert, trust me, you will find your taste buds wanting more of this kingly treat!
