Pootharekulu

Make the rice flour batter: mix the fine rice flour with 400 ml water and a pinch of salt to form a very thin, smooth, lump-free batter — thinner than dosa batter. Strain through a fine sieve to remove any lumps.

Prepare the filling: combine powdered sugar, cardamom powder, finely chopped cashews, almonds, and desiccated coconut in a bowl. Mix well and set aside.

Heat a wide, flat clay pot (traditionally used) or a non-stick pan over medium heat. Grease lightly with a drop of ghee.

Pour a very thin layer of batter onto the hot surface — just enough to coat it in a paper-thin layer. Swirl the pan to spread the batter as thinly as possible. This is the most challenging step; the sheet should be almost translucent.

Cook for 1–2 minutes until the rice sheet sets and the edges begin to lift. The sheet should be dry and papery, not wet. Carefully peel it off the surface — it should come off in one piece.

Place the rice sheet on a clean surface. Brush generously with melted ghee using a pastry brush.

Sprinkle a thin, even layer of the sugar-nut filling over the ghee-brushed surface.

Carefully roll the rice sheet into a tight cylinder, like a paper roll. The sheet is delicate and may crack slightly — this is normal.

Repeat the process with the remaining batter and filling to make 8–10 pootharekulu rolls.

Arrange on a plate and serve at room temperature. Pootharekulu is a specialty of Atreyapuram village in Andhra Pradesh and is a prized festive sweet.