Pootharekulu
AI-drafted · awaiting admin review
Paper-thin sheets of rice starch layered with ghee and powdered sugar or jaggery, a sweet made famous by Atreyapuram village in the Godavari delta.
Region: Andhra Pradesh (Atreyapuram, Godavari delta)Occasion: Festivals, gifts and sweet shops all yearTime: Skilled preparation; about 1 hour to fill and fold ready sheetsServes: Makes about 12Vegetarian
Ingredients
- 12 ready-made rice starch sheets (rekulu), bought from sweet shops
- ½ cup ghee, melted
- ¾ cup powdered sugar or finely powdered jaggery
- ½ tsp cardamom powder
- ¼ cup finely chopped cashews and almonds (optional)
Method
- Making the sheets is a skilled craft: a thin batter of soaked, ground rice is wiped over a hot inverted clay pot, and a tissue-thin sheet sets in seconds and is peeled off. Most cooks buy these sheets.
- Lay one sheet on a clean plate and sprinkle it lightly with water using your fingers so it softens slightly.
- Brush with ghee and sprinkle with sugar or jaggery, cardamom and nuts.
- Fold the sides in and roll or fold into a neat rectangle, layering more ghee and sugar between folds.
- Wrap in paper and eat the same day or within a few days.
History
Women in Atreyapuram and nearby villages have made pootharekulu for generations, and the sweet supports many local households.
Significance
Pootharekulu are a favourite gift from the Godavari districts and are sold in sweet shops across Andhra Pradesh.