Pootharekulu

Pootharekulu (pronounced poo-tha-ray-koo-loo) is a traditional sweet from Andhra Pradesh, India — especially popular in the East and West Godavari districts.

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What is Pootharekulu?

• The name comes from Telugu:

  • Pootha = coating or wrapper

  • Rekulu = sheets

So, Pootharekulu means “coated sheets”, referring to the incredibly thin, almost paper-like rice starch sheets used to wrap a sweet filling.

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Key Components:

1. Edible rice starch sheet (paper-thin):

   • Made by smearing a thin layer of cooked rice batter on a hot inverted pot (similar to a crepe), then carefully lifting off the dry film once it’s cooked.

   • It looks like rice paper or transparent sheets.

2. Filling:

   • Typically includes:

     • Powdered sugar or jaggery

     • Ghee (clarified butter)

     • Cardamom

     • Optionally: nuts or dry fruits

3. Assembly:

   • The rice sheet is brushed with ghee, filled with the sugar mixture, then folded or rolled into a rectangular or cylindrical shape.

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Texture and Taste:

• Delicate, crisp outer sheet

• Rich, sweet, and slightly chewy inside

• Melt-in-the-mouth experience with a buttery finish

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Origin:

• Believed to be from Atreyapuram, a village in Andhra Pradesh known for making high-quality Pootharekulu.

• Still made by hand using traditional methods in many households.

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Other Names:

• Sometimes called “paper sweet” due to its appearance.

• Known in Tamil Nadu and Karnataka by the same or similar names in sweet shops.

Pootharekulu (Paper Sweet) Using Sugar

 Servings: 6–8 sweets

 Total Time: 60 minutes

• Preparation: 30 min

• Cooking (rice sheets): 20–30 min

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Equipment Needed:

• Inverted cast iron pot or round-bottom kadai (used as a mini hot plate)

• Ladle or small cotton cloth for smearing rice batter

• Flat spatula or tweezers (for lifting rice sheets)

• Bowl, strainer, pan

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Ingredients

For Rice Starch Sheets:

• 1 cup raw rice (short or medium grain, soaked for 4–5 hours)

• 3 cups water (for blending)

For Filling:

• ½ cup powdered sugar or jaggery powder

• 4 tbsp ghee (clarified butter), melted

• Optional: 2 tbsp chopped cashews, almonds, or cardamom powder

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Preparation

 Step 1: Prepare the Rice Batter

1. Drain the soaked rice and blend with water into a very fine, thin batter.

2. Strain the batter through a muslin cloth or fine sieve to remove any coarse particles.

3. The batter should be as thin as milk (adjust with water if needed).

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 Step 2: Make the Rice Sheets

⚠️ This step requires precision and patience!

1. Invert a cast iron pot or kadai over the stove and heat it on medium-low until it’s hot.

2. Dip a clean cloth or thin spatula into the batter and quickly smear a thin layer on the hot surface.

3. Within seconds, the starch forms a transparent, dry film.

4. Use tweezers or fingers to carefully lift the sheet off the surface and place it on a clean cloth or tray.

5. Repeat to make 6–8 rice paper sheets. Let them cool and dry for a few minutes.

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 Step 3: Assemble the Pootharekulu

1. Place a rice sheet on a flat surface.

2. Brush with ghee (lightly).

3. Sprinkle 1–2 tsp of powdered sugar (or jaggery), and a pinch of cardamom or chopped nuts if using.

4. Fold the sheet into a rectangle or roll gently (like a spring roll).

5. Repeat for all sheets.

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Storage:

• Keep in an airtight container for 2–3 days at room temp (in cool climates) or refrigerate to preserve texture.

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Estimated Nutritional Information (Per Sweet)

Based on sugar filling and 1 tsp ghee per piece.

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Tips for Success:

• Practice a few sheets first to get the smear-and-lift motion right.

• Keep the rice batter smooth and thin.

• Don’t overheat the pot — it should dry the batter instantly but not burn it.

• If sheets tear, use the thicker or broken ones for practice.

Here’s an authentic alternative Pootharekulu recipe using jaggery syrup instead of powdered sugar — for a richer, more traditional flavor and a slightly chewy, caramelized filling.

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Pootharekulu with Jaggery Syrup (Andhra-style)

 Servings: 6–8 sweets

 Total Time: 75 minutes

• Prep: 30 min

• Cooking Sheets: 20–30 min

• Jaggery Syrup Prep: 10–15 min

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Equipment Needed:

• Inverted cast iron pot/kadai

• Flat spatula or tongs

• Heavy-bottomed saucepan

• Sieve or cheesecloth

• Ladle and bowl

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Ingredients

🔸 For Rice Sheets:

• 1 cup raw rice (soaked 4–5 hours)

• 2.5–3 cups water

🔸 For Jaggery Syrup:

• ¾ cup grated jaggery

• 2 tbsp water

• 1 tbsp ghee

• Optional: ½ tsp cardamom powder or crushed fennel

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Preparation

🔹 Step 1: Make the Rice Paper Sheets

(Same as before)

1. Blend soaked rice with water to a smooth, thin batter (milk-like consistency).

2. Strain through a fine sieve to remove any grains.

3. Heat an inverted cast iron kadai or pot on medium-low.

4. Dip a cloth or ladle and swipe a thin layer on the hot surface.

5. When it dries into a thin, transparent film, carefully peel it off.

6. Set aside and repeat to make 6–8 sheets.

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🔹 Step 2: Prepare Jaggery Syrup

1. In a saucepan, melt jaggery with 2 tbsp water over low heat.

2. Stir gently until jaggery dissolves fully. Do not boil hard.

3. Strain to remove impurities (use a sieve or cheesecloth).

4. Return to the pan and simmer until it thickens slightly — like honey.

5. Stir in ghee and cardamom (if using). Let it cool to warm, not hot.

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🔹 Step 3: Assemble the Pootharekulu

1. Place a rice sheet on a clean surface.

2. Brush ghee over the sheet.

3. Spoon 1–2 tsp of warm jaggery syrup onto the sheet.

4. Fold gently into a rectangular packet or roll.

   • If syrup is too runny, let it thicken slightly or use less.

5. Repeat for all sheets.

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Storage:

• Store in an airtight container for 1–2 days (or refrigerate).

• If using jaggery, avoid humid storage — it may melt or leak.

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Nutritional Info (Per Piece)

Jaggery adds trace minerals like iron and potassium but still counts as added sugar.

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 Pro Tips:

• Make sure the jaggery syrup is warm and thick, not hot or watery, or it may tear the sheet.

• Use pure jaggery without added sugar for the most traditional taste.

• Sprinkle a bit of grated coconut or crushed peanuts for variation.