Andhra > Sweets

Pootharekulu with Ghee Recipe

Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup powdered sugar
- 1/4 cup ghee
- 1/4 cup water
- 1/4 tsp cardamom powder
- 1/4 cup finely chopped cashews
- 1/4 cup finely chopped almonds

Special equipment needed:
- Non-stick pan
- Rolling pin
- Parchment paper

Step-by-step instructions:

1. In a non-stick pan, dry roast the rice flour on low heat until it turns light brown. Keep stirring continuously to avoid burning.
2. Once the rice flour is roasted, transfer it to a mixing bowl and let it cool down.
3. In the same pan, heat ghee on low heat until it melts.
4. Add the chopped cashews and almonds to the melted ghee and roast them until they turn golden brown. Keep stirring continuously to avoid burning.
5. Once the nuts are roasted, add the powdered sugar and cardamom powder to the pan and mix well.
6. Turn off the heat and let the mixture cool down.
7. Add the roasted rice flour to the mixture and mix well.
8. Add water to the mixture and knead it into a smooth dough.
9. Divide the dough into small balls.
10. Roll out each ball into thin sheets using a rolling pin and place them on parchment paper.
11. Spread the ghee and nut mixture on top of each sheet.
12. Roll up each sheet tightly and seal the edges.
13. Cut the rolls into small pieces and serve.

Preparation time: 20 minutes
Cooking time: 30 minutes
Low heat
Serving size:
Makes 10-12 pieces

Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g

Substitutions for ingredients:
- You can use any other nuts of your choice instead of cashews and almonds.
- You can use jaggery instead of powdered sugar.

- You can add desiccated coconut to the ghee and nut mixture for a different flavor.
- You can add raisins or dried cranberries to the ghee and nut mixture for a sweet and tangy flavor.

Tips and tricks:
- Make sure to roast the rice flour and nuts on low heat to avoid burning.
- Knead the dough well to avoid cracks while rolling out the sheets.
- Use parchment paper to prevent sticking while rolling out the sheets.

Storage instructions:
Store the Pootharekulu in an airtight container at room temperature for up to a week.

Reheating instructions:
You can reheat the Pootharekulu in a microwave for 10-15 seconds before serving.

Presentation ideas:
Arrange the Pootharekulu on a plate and garnish with chopped nuts and powdered sugar.

Chopped nuts and powdered sugar

Tea or coffee

Suggested side dishes:

Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more rice flour.

Food safety advice:
Make sure to use fresh ingredients and store the Pootharekulu in an airtight container to prevent contamination.

Food history:
Pootharekulu is a traditional sweet from Andhra Pradesh, India. It is made using rice flour, ghee, and sugar.

Flavor profiles:
Sweet and nutty

Serving suggestions:
Serve the Pootharekulu as a dessert after a meal or as a snack with tea or coffee.

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Region: Indian

Taste: Crispy, Sweet, Rich, Nutty