Pootharekulu, also called paper sweet, is an Andhra delicacy made from wafer-thin rice starch sheets, ghee and sugar. The sheets are fragile, so work with dry hands and keep the filling ready before assembling.
Ingredients
- 8 to 10 pootharekulu sheets
- 1/2 cup fine powdered sugar
- 3 tablespoons melted ghee
- 2 tablespoons roasted chopped cashews
- 1/4 teaspoon cardamom powder
- Pinch of edible camphor, optional
Method
- Mix sugar, cardamom, cashews and optional camphor in a bowl.
- Place one rice sheet on baking paper. Brush very lightly with ghee; too much makes it tear.
- Scatter a thin layer of sugar mix over half the sheet. Fold the empty half over the filling.
- Brush the folded surface with ghee, add another sheet and repeat until you have a neat layered rectangle.
- Rest for 10 minutes, then cut into pieces with a sharp knife.
Tips for delicate sheets
Do not refrigerate the sheets before use because condensation makes them sticky. If a sheet cracks, patch it with another sheet and continue layering.
Storage and serving
Keep the finished sweet in an airtight container at room temperature for up to 5 days. Serve in small pieces with tea or coffee.
FAQs
Can I use regular rice paper?
No. Pootharekulu sheets are specially made rice starch wafers and have a different texture from spring-roll rice paper.