Can I make Juju Dhau ahead of time?
Yes, you can prepare the sweetened yogurt and nuts up to a day in advance and store it in the refrigerator. Add the fresh fruit just before serving.
DESSERT
Nepalese Juju Dhau: Sweet Yogurt with Nuts and Fruit
Juju Dhau, meaning 'king of yogurts' in Newari, is a traditional Nepalese sweet yogurt dish. This recipe combines creamy, sweetened yogurt with a delightful mix of nuts and fresh fruit for a refreshing and satisfying dessert.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the full-fat plain yogurt, honey, and cardamom powder. Whisk until smooth and well combined.
02
Gently fold in the sliced almonds and chopped cashews into the sweetened yogurt mixture.
03
Divide the Juju Dhau mixture evenly among 4 serving bowls or glasses.
04
Top each serving with diced mango and a sprinkle of fresh pomegranate seeds.
05
Serve immediately or chill for at least 30 minutes for a cooler, more refreshing dessert.
About This Recipe
Juju Dhau, meaning 'king of yogurts' in Newari, is a traditional Nepalese sweet yogurt dish. This recipe combines creamy, sweetened yogurt with a delightful mix of nuts and fresh fruit for a refreshing and satisfying dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich texture, strain the yogurt through a cheesecloth-lined sieve for a few hours in the refrigerator to remove excess whey before mixing. Toast the nuts lightly in a dry pan over medium heat for 2-3 minutes until fragrant to enhance their flavor.
Easy Substitutions
You can substitute honey with maple syrup or brown sugar. Any seasonal fresh fruit like berries, bananas, or apples can replace mango and pomegranate. Other nuts like pistachios or walnuts also work well.
Storage & Reheating
Store leftover Juju Dhau in an airtight container in the refrigerator for up to 2 days. It is best consumed fresh, as the fruit may soften over time.
Serving Suggestions
Serve Juju Dhau as a light dessert after a meal, as a refreshing breakfast option, as a healthy snack, or as part of a brunch spread.
Common Mistakes
Using low-fat yogurt can result in a watery texture; always opt for full-fat. Over-sweetening the yogurt can overpower the delicate flavors of the fruit and cardamom, so add honey gradually and taste. Not chilling the dessert can make it less refreshing, especially on a warm day. Adding too many wet fruits that release a lot of juice can thin out the yogurt if left to sit for too long.
Frequently Asked Questions
What kind of yogurt is best for this recipe?
Full-fat plain Greek yogurt is ideal due to its thick consistency. If using regular yogurt, straining it for a few hours will improve the texture.
Can I use dried fruits instead of fresh?
Yes, dried fruits like raisins or chopped apricots can be used, but they will change the texture and sweetness profile. Rehydrate them slightly if they are too dry.
MORE TO KNOW
Juju Dhau is traditionally made with buffalo milk yogurt, which is naturally thicker and richer than cow's milk yogurt. While buffalo milk yogurt can be hard to find outside of Nepal, using a good quality full-fat Greek yogurt or straining regular yogurt will help achieve a similar creamy consistency. The key is to have a thick, almost custard-like base that can hold up to the mix-ins. The cardamom adds a signature aromatic warmth that is characteristic of Nepalese desserts.
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