Kathmandu. On the occasion of June 29, which is celebrated as a festival of eating curd-b eaten rice, Bhaktapur-8, Saiju Juju Dhau, the production of Juju Dhau has increased significantly compared to other days. Juju Dhau is prepared by collecting more milk than usual as the demand increases due to the festival.

Fresh milk is boiled to the required temperature to make juju dhau. The milk is then stored in plastic containers and earthen pots and stored at a certain temperature. After about five to six hours, the milk turns into delicious juju dhau.

According to the manufacturer, the taste, thickness and quality of Juju Dhau is better because the pottery absorbs excess moisture. This traditional method and use of pure milk has given special identity to Juju Dhau of Bhaktapur.

With the Nepali tradition of eating curd-flattened rice on June 15, the demand for Juju Dhau increases significantly every year, so the employees of Juju Dhau have been busy in production since early morning to meet the market needs. Due to its traditional taste and quality, Juju Dhau of Bhaktapur is a favorite of Nepalis. 

According to the Newari tradition, the use of curd is considered mandatory in the event of birthdays, good deeds, travel, success and a big accident. There are around five dozen juju dhau entrepreneurs in Bhaktapur. View the rest of the image: