Juju Dhau (Nepali King of Yoghurt)
Thick, creamy, lightly sweet yoghurt set from slowly reduced milk, famous in Bhaktapur, Nepal.
- Time1 hr (plus setting)
- LevelMedium
- Costabout £0.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour the milk into a wide, heavy pan and bring to a boil. Turn down the heat and simmer for 35 to 40 minutes, stirring often and scraping the sides, until reduced to about 800 ml and slightly creamy.
38 min 20 s - 2
Stir in the sugar and cardamom until dissolved. Take off the heat.
- 3
Cool the milk until it is just warm, about 40C. A drop on your wrist should feel pleasantly warm, not hot. If too hot it will kill the culture.
- 4
Whisk the yoghurt with a ladle of the warm milk, then stir it into the pan. Pour into 4 small bowls or clean jars.
- 5
Cover and keep somewhere warm, such as an oven with the light on, for 8 to 10 hours or overnight, until set.
500 min - 6
Chill for at least 3 hours. Serve cold, topped with a few raisins.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
