Whenever anyone mentions Bhaktapur, one of the first things besides others we
remember is Jujhu Dhau, the special curd, for which, the district of Bhaktapur is famous.
Here, we list the ingredients required and the process of preparing Jujhu Dhau.
All we need is milk, which has to be boiled until its volume gets reduced to half. Milk is added in appropriate quantity. Then, some boiled milk is poured into an earthen saucer. The same quantity of milk is added to the same saucer ten minutes later. After ten minutes, an equal amount of milk is added again.
Such saucer was plated atop paddy husk, making them touch one another. After about fifteen minutes of the addition of the last instalment of milk in the saucer, some ready-made curd is added to foster curdling. For three to four hours, the milk is now kept undisturbed, covered by an earthen cover. This is then covered by a clean cloth from without. The milk then thickens into curd. To this curd, we then add cardamom, cloves, pieces of coconut, cinnamon and such other spices.
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