SHRISH JOURNAL

What Is Putharekulu? The Paper-Thin Sweet of Atreyapuram

Putharekulu (also spelled pootharekulu) is a delicate, paper-thin Indian sweet from the village of Atreyapuram in Andhra Pradesh. Often called the “paper sweet,” it is made by layering wafer-thin sheets of rice starch with ghee and either powdered sugar or jaggery, sometimes with a fine mix of dry fruits folded inside. In 2023 it earned a Geographical Indication (GI) tag, formally recognising Atreyapuram as its true home.

If you have ever wondered what putharekulu is, why it looks like edible paper, and where to buy the authentic version, this guide covers all of it.

What does “Putharekulu” mean?

The name comes from the Telugu words for a thin coating or sheet — the “reku” (leaf/sheet) that gives the sweet its signature paper-like layers. That is exactly what you see: translucent, brittle sheets so thin they seem to melt on the tongue.

Where it comes from — Atreyapuram and the GI tag

Putharekulu is native to Atreyapuram, a village in the Konaseema district of Andhra Pradesh, in the fertile Godavari delta. The local rice, water, and generations of artisan skill are considered essential to getting the sheets right — which is why, in 2023, Atreyapuram Pootharekulu was granted a Geographical Indication (GI) tag. Like other foods protected by where they are made, the GI tag means the authentic product is tied to this specific place and craft.

How Putharekulu is made

It is one of the most skill-intensive sweets in India, and it is made entirely by hand. A thin rice-starch batter is spread across an inverted, gently heated earthen pot until it forms a single translucent sheet. The artisan peels the sheet away, brushes it with ghee, dusts it with powdered sugar or jaggery (and often cashew, almond, and pistachio), then folds it into the finished sweet. No machine can replicate the touch required to lift a sheet that thin without tearing it.

Types of Putharekulu

Putharekulu comes in several styles, so there is a version for every taste:

• Classic Plain — Sugar or Jaggery (bellam): the traditional, everyday favourite.
• Dry-Fruit (Kaju – Badam – Pista): layered with cashew, almond, and pistachio, in sugar or jaggery.
• Samosa Putharekulu: the same sweet folded into a crisp triangular shape.
• Sugar-free / Diabetic-friendly: made for those watching their sugar.
• Organic Palm Jaggery: a premium, earthier variation.

How to eat and store Putharekulu

Putharekulu is ready to eat straight from the pack — no cooking needed. Because the sheets are so delicate, handle them gently and keep them in a cool, dry, airtight container away from humidity. It is best enjoyed fresh, and it makes a light, elegant dessert or festival gift.

Sugar or jaggery — which should you pick?

Sugar putharekulu is lighter and classic; jaggery (bellam) gives a deeper, warmer, more caramel-like sweetness; organic palm jaggery is the most premium and earthy. If you are new to it, the classic sugar version is the easiest introduction.

Putharekulu vs kaja and laddu

All three are beloved Andhra sweets but very different: kaja is a crisp, layered, syrup-soaked fried sweet; laddu is a round, dense sweet made from flour, lentils, or semolina; putharekulu is the paper-thin, wrapped sweet described here. Many families order a mix of all three for festivals.

Where to buy authentic Atreyapuram Putharekulu in the USA

Shrish brings GI-tagged Atreyapuram Putharekulu — handmade, small-batch, no preservatives — and ships it across the USA, with local pickup in the Richmond, VA area. You can choose sugar, jaggery, dry-fruit, samosa, sugar-free, or organic palm-jaggery styles, in 5-count or 10-count packs.

Shop authentic Putharekulu →

Frequently Asked Questions