Paper sweet derives its name from the ultra-thin, translucent layers of rice starch that resemble paper. These layers are so delicate that they require exceptional skill to produce. The sweet is believed to have been first made in the kitchens of rural Andhra households several centuries ago, when women used simple ingredients like rice flour, jaggery, and ghee to craft this treat. Over time, the art of making this sweet evolved and became a specialty of the Atreyapuram region, with each generation adding its own refinement.

Historically, paper sweet was made for special occasions such as weddings, festivals, and religious ceremonies, where it was offered as a symbol of purity and joy. As the sweet gained popularity, it became an integral part of Andhra culture. Its paper-thin texture symbolized lightness and delicacy, qualities that made it stand out from other traditional Indian sweets.

Although originally made with just rice starch and jaggery, today’s paper sweet comes in a variety of flavors and fillings. Some variations are stuffed with sugar and dry fruits, making it a more luxurious version of the classic sweet. The recipe has remained relatively unchanged, keeping the sweet’s original taste intact while allowing for experimentation with ingredients.

In modern times, the sweet is often associated with Andhra's culinary heritage and is a favorite during festivals like Sankranti and Diwali. Despite the rise of mechanized sweet production, paper sweet is still handcrafted in many households in Atreyapuram, maintaining its traditional roots.

Today, it stands as a delicious reminder of the culinary heritage and creativity of Andhra Pradesh, offering a unique taste that has captivated sweet lovers across generations.