Dhau

Dhau

A traditional serving of Dhau

Dhau is a type of yogurt that is a popular delicacy in the Newar community of Nepal, particularly in the Kathmandu Valley. It is known for its rich, creamy texture and sweet taste, often enjoyed as a dessert or a refreshing snack. Dhau is traditionally made from buffalo milk, which contributes to its thick consistency and distinctive flavor.

Preparation

The preparation of Dhau involves boiling buffalo milk and allowing it to cool to a specific temperature before adding a starter culture of yogurt. The mixture is then left to ferment in a warm environment, typically overnight, until it sets into a thick, creamy yogurt. The fermentation process is crucial, as it develops the unique taste and texture that Dhau is known for.

In the traditional method, Dhau is set in clay pots, which are believed to enhance the flavor and texture of the yogurt. The porous nature of the clay allows for slight evaporation, concentrating the flavors and contributing to the creaminess of the final product.

Variations

A serving of Juju Dhau, the "King of Yogurts"

One of the most famous variations of Dhau is Juju Dhau, which translates to "King of Yogurts" in the Newar language. Juju Dhau is particularly associated with the city of Bhaktapur, where it is a staple at festivals and celebrations. It is known for being exceptionally thick and sweet, often served with a garnish of nuts or fruits.

Cultural Significance

Dhau holds a special place in Newar culture and is an integral part of various religious and cultural ceremonies. It is often used as an offering in pujas and other rituals, symbolizing purity and prosperity. During festivals, Dhau is served to guests as a gesture of hospitality and goodwill.

In addition to its cultural importance, Dhau is also valued for its nutritional benefits. It is a good source of protein, calcium, and probiotics, which contribute to digestive health.

Related Pages

• Newar cuisine
• Yogurt
• Kathmandu Valley
• Bhaktapur