Pootharekulu - Sugar (Andhra Paper Crepe)

Pootharekulu (Sugar)—famously known as “paper sweet”—comes from Atreyapuram in coastal Andhra Pradesh. The name itself explains the craft: pootha means “coating” and rekulu means “sheets” in Telugu. Generations of home artisans there make ultra-thin rice-starch films on an inverted hot pot, then layer them with ghee and sweetener. In June 2023, “Atreyapuram Pootharekulu” was officially GI-tagged (Application No. 804), recognizing its unique regional heritage and method. Today it’s a festival essential across Telugu households and a prized gift sweet.

Delicate, flaky, and feather-light—the rice “paper” gives a gentle crackle before it melts on the tongue. Our sugar version is hand-layered with powdered sugar, pure ghee, and a hint of cardamom (with optional dry-fruit specks), then rolled/folded into elegant rectangles. The result is a clean, buttery sweetness and a refined mouthfeel that looks stunning on gifting platters and dessert spreads.

Pootharekulu (Sugar) is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for 3-5 days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Rice starch sheets (from thin rice batter), powdered sugar, ghee, cardamom. (Optional: almonds, cashews, pistachios.)