Putharekulu Recipe Home Ingredients: Best Putharekulu
Putharekulu Recipe Home Ingredients: Easy Paper Sweet At Home
Putharekulu Recipe Home Ingredients is a traditional Andhra sweet you can make right in your kitchen, blending the heritage flavours of Atreyapuram with simple ingredients you likely have at home. Known commonly as Pootharekulu or Paper Sweet, this dessert is a delicate, flaky delight made from rice batter and ghee that has been savoured for generations in Andhra Pradesh.
Recipe Card: Putharekulu Recipe Home Ingredients
| Prep Time | 30 mins + 2 hrs soaking |
|---|---|
| Cook Time | 20–30 mins |
| Servings | 8 servings |
| Difficulty | Medium (requires practice) |
Ingredients With Exact Quantities
Here’s what you need for this authentic home-style Putharekulu recipe:
- Rice (raw, uncooked) – 2 cups (approx. 400 g)
- Water – as needed for soaking and batter (approx. 300–400 ml)
- Powdered sugar – 1 cup (200 g) or jaggery powder (natural option)
- Ghee (clarified butter) – 1 cup (225 ml), melted
- Cardamom powder – 1 tsp (for aroma)
- Chopped nuts (cashews, almonds, pistachios) – ½ cup (optional)
- Salt – a pinch (optional, to balance sweetness)
Essential Kitchen Tools
- Wet grinder or high-speed blender
- Large mixing bowl
- Non-stick tawa or inverted pot
- Clean cotton cloth (handkerchief size)
- Spatula and measuring spoons
Step By Step Instructions With Timings
1. Prepare Rice Batter (2 hrs + 15 mins)
Wash the rice thoroughly 2–3 times until water runs clear. Soak in water for at least 2 hours to soften. Understanding Putharekulu Recipe Home Ingredients is essential.
Also, drain the soaked rice and grind to a fine, smooth batter, adding water little by little until you get a consistency similar to dosa batter (slightly flowing). This takes about 10–15 minutes of grinding. Strain to eliminate lumps.
2. Heat The Cooking Surface (5 mins)
Place a clean non-stick tawa or inverted vessel on medium flame. Heat evenly for 5 minutes. If using an inverted pot like traditional makers in East Godavari, ensure it’s clean and stable.
3. Create Thin Rice Sheets (15–20 mins)
Dip the cotton cloth in batter and squeeze lightly to remove excess. Dab the batter-soaked cloth on the hot surface in one smooth motion so a thin film of batter contacts the heat. Hold it for 6–10 seconds until the layer turns crisp and starts separating. This relates to Putharekulu Recipe Home Ingredients.
Lift gently and set aside on a plate. Repeat this process until you’ve made about 16–20 rice sheets (2 per serving). This practice may take patience. These sheets should be semi-transparent and delicate.
4. Soften Sheets For Folding (5 mins)
Stack two rice sheets and gently dab with a moist cloth to soften slightly. This prevents cracking when folding. You can do this step just before folding each batch.
5. Assemble Putharekulu Rolls (10 mins)
Brush a thin layer of melted ghee over the softened sheets. Sprinkle 2–3 tbsp of powdered sugar, cardamom powder, and a few nuts if using. Fold all sides inward, then roll tightly to form a slender shape. Learn more about Putharekulu Recipe Home Ingredients.
However, repeat until all sheets are used up. Serve warm or at room temperature.
Pro Tips From Personal Experience
When I visited a traditional sweet maker in Andhra, I was surprised how gently they handle the cloth — almost like painting. Practice with a small batch first, because consistent heat control is the secret to forming perfect rice sheets. The batter consistency will feel tricky initially — err on the thinner side for paper-thin layers.
Chef’s Notes
Substitutions
- Jaggery Instead Of Sugar: Replace sugar with powdered jaggery (1:1 ratio) for a more rustic sweetness and deeper flavour.
- Nuts & Flavours: Add finely chopped pistachios or almonds. Cardamom is classic, but you can experiment with a hint of nutmeg.
Storage Tips
Store cooled Putharekulu in an airtight container at room temperature for up to 4 days. Sheets may soften slightly — that’s normal. Avoid refrigeration, as moisture makes them chewy instead of crisp.
Nutrition Per Serving (Approx.)
| Calories | ~230–260 kcal |
|---|---|
| Fat | 12–15 g (mainly from ghee) |
| Carbohydrates | 28–32 g |
| Protein | ~2 g |
| Sugar | 18–22 g |
Frequently Asked Questions
Can I make Putharekulu without a special pot?
Yes. Many home cooks use a non-stick tawa instead of a traditional pot. The key is even gentle heat and a soft cloth for spreading the batter.
Why do my rice sheets tear?
If the batter is too thick or the surface is uneven, sheets will crack. Ensure a smooth batter and consistent medium heat. Starting with smaller batches helps build technique.
Is there a healthier option?
Using jaggery instead of sugar and adding dry fruits increases nutrient density while keeping the dish traditional and delicious.
Cultural Notes
Putharekulu was created in Atreyapuram, East Godavari district of Andhra Pradesh and has been part of local festivals and celebrations for centuries. The technique of creating paper-thin rice layers is a proud culinary art passed down through generations.
Additionally, try this Putharekulu Recipe Home Ingredients at your next festive gathering and watch everyone savour the sweet that melts like paper but tastes rich with ghee and sugar. I personally recommend starting with small sheets — mastery comes with repetition and patience.
