How to Make Traditional Pootharekulu: A Delicate Andhra Sweet Recipe

Ingredients:

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] 1 cup rice ½ cup ghee 1 cup powdered sugar or grated jaggery Rice paper, homemade or store-bought

Make rice starch

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Soak raw rice overnight then grind it to paste and allow the batter to sit. Starch will settle at the bottom, drain the water.

Make rice paper

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Heat an inverted pot, grease it lightly then apply a thin film of starch. Let it dry and carefully peel it off. Or you can buy rice paper from the grocery.

Assemble

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Bruch rice paper with ghee spread sugar and jaggery, and fold the sheet to make rolls. Seal the ends.

Repeat

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Repeat the process to make the rest of the Pootharekulu.

Serve

[{ "selector": "#anim6", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Serve Pootharekulu immediately and garnish with powdered sugar.