Juju Dhau ( king of Yoghurt) only in Bhaktapur

When you visit Bhaktapur, you must try yoghurt , which is known here as Juju dhau. It’s made of cow/buffalo milk. White creamy texture which is sweet as an creamy ice cream . Yammy stuff and it is used for every special occasions here in Bhaktapur in Newar community.

I went to a near by small factory which produces fresh yoghurt daily basis. It is called Famous Dahi Bhandar at Bolachhen tole. Mr. Mrigendra Pradhananga  ( 45) and his family is continuing this business for about 80 years from generation to generation. They are known as Satta dhau here in locals. He told he buys milk from the village market , per liter Rs 70 these days. He makes about 50 pots bigger and smaller in daily basis. He makes three four times more in occasions and festivals. He has pots in four sizes. Small  he charges Rs 150, medium Rs 450, bigger Rs 650 large and extra large in 16 inches and 22 inches costs from Rs 1500 to 3000. To order special ones like without sugar inform him  one day before and others two days before is fine for him, he told.

He starts his work making yoghurt about 6:30 am everyday. He boils milk and cooks it,  hours. He boils and once it is boiled he keeps boiling it for about one or one and half hours. He stirs milk in between several times. He checks every time . When the thikness is ok for yoghurt he starts putting sugar in it as to taste it sweet. Then he prepares the clay pots. He has managed about 2 feet high rice peel of layer . It maintains temperature to keep warm up. He told temperature should be about 50 degrees in winter and about 40 in summer. 

After pots are ready then he pours down milk in each pots about half in first. It needs to be cool down before he puts curd in it.  


He waits to pour more milk about 20 mins and  he checks if milk in pot cools down or not? Then he adds more milk in it slowly and fills it up.



Now it’s time to put one day old curd to make new curd. In small pot one big spoon and for medium three big spoon full is good.

After keeping cover on the pot he covers with cotton quilts so temperature about 50 degrees will be ok.

After covering on quilts he told it needs to keep for 3 hours and  yoghurt will be ready to serve. As it cools down it gets stick in to that pot. To check good quality yoghurt  you can turn over the pot it won’t fall off. So you can eat Yoghurt with muesli , fruits, beaten rice or plain. Enjoy!!


Kwati (Newari soup)


This soup is very special for the festival Janai purnima / Gaijatra/Panjaran chare in Bhaktapur. It is taken with chapati or beaten rice or rice.

During  monsoon and rice plantation,  people get wet all the time, their body get cold. To get rid of cold and make body warmer, this soup is suitable. So this soup is prepared all over Bhaktapur during these three festival. It has very nice taste and it is nutritious too. Let’s see how we cook it.


1. Nine different kinds of grains ( white beans, rajma ( red beans), peas, soyabeans,  moong( green lentil), small green peas, masyang( it is kind of mixed colored lentil), brown gram, white gram) etc or more, about half kilos.taken-by-smila

2. garlic and ginger paste

3. some turmeric powder

4. some oil (mustard oil is better)

5. some salt (as your taste)

6.some bone marrow/some fat part of goat meat

7. some Jwano ( a kind of masalas)

Mixed up all the grains  in a big bowl. Then soak it over night. If you like some germinated grains you need to take out all the water part then put them in a piece of cotton cloth and tie it up making some holes and hang it one or two more nights. When grains started germinate,  it is up to you how longer new germinated plant you like . Clean it once with fresh water.

Then put a pot or pressure cooker on stove. When it is hot, put some oil and make oil hot. Then fry some turmeric powder and quickly fry all the mixed grains . If turmeric powder is too much fried it looks black so we need to do quickly just after turmeric, fry grains. We need to fry it properly. All the water part should be gone while frying. When grains looks brown then put garlic and ginger paste, salt and fry it properly again. While frying grains we should boil water about 1/2 liters in other stove. When water is boiled and grains fried well, put that water in grain and stir it well. We should put water lot like all the mixed up grains should be drawn down. Then cook it well, either in pot or in pressure cooker. When grains are well cooked you need to put some more masala.

For this make hot a pan and put some oil and fry those chopped bone marrows well. And fry Jwano( see in picture above in a small bowl) until it looks black then very little turmeric powder  and put that mixer on that soup as garnish. Now soup is ready, you can eat it with rice, meat , chapati, bread or  beaten rice. You can drink it without any food. It is yammmy!!!! Yammmy!!!! Yammmy!!!!taken-by-smila-002

Samhebaji (Newari food)

taken-by-smila-3071This dish is local in Newar community. In each and every festival for god and goddess this is cooked. It has many more veriety than in this picture. It is so delicious and rich / heave food. People drink rice wine or rice beer (home made)/chhyang with this dish. It takes quite a long time for all the veriety to be ready. It is eaten on leaf plate. People sit on mat(sukul) on the ground like in a row. So it looks nice when all seat in a row and eat Samhebaji. In this picture, white bread is thin rice pancake made of rice flour. On this bread, is beaten rice (crunchy cooked rice), then on it is roastedblack soyabean, fried ginger and garlic pieces, small fried fish. At the sides  green garlic fried, white beans curry, potatoes mashed in Newari style, roasted buff meata(Chhoyala), fried eggs like plain omellete, bara wo under egges, well mashed raw buff meat. Not only this much there are many more like cauliflower curry, Newari mixed pickle, bamboo potato curry(Aalutama), green leaf vegetable(sag) and many more. In second picture there is one more rice pancake on top, before serving.mixed bag 237taken-by-smila-3061taken-by-smila-3081