• 2 cups long grained white rice
  • 2 cups sugar
  • 1 cup ghee
  • l/2 cup chironji, coarsely ground
  • 25 almonds, blanched, chopped
  • 25 pistachios, chopped
  • 1 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 1/2 tsp saffron, soaked in 1 tsp milk
  • 4 cups milk


  • Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.
  • Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
  • As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
  • Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipurimewapulao hot as a sweet dish.
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