Punjabi Dhoodh Wale Malpua

To make Punjabi Dhoodh Wale Malpua gluten-free, you can substitute the refined wheat flour with a gluten-free flour blend or almond flour. Ensure that the semolina is also gluten-free, or replace it with a suitable alternative like ground oats.

To store leftover Punjabi Dhoodh Wale Malpua, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them; just make sure to separate layers with parchment paper to prevent sticking.

Yes, you can use alternatives like jaggery, honey, or maple syrup instead of sugar in Punjabi Dhoodh Wale Malpua. If using liquid sweeteners, you may need to adjust the amount of milk to maintain the right batter consistency.

Punjabi Dhoodh Wale Malpua pairs wonderfully with a drizzle of honey, a sprinkle of powdered sugar, or a side of fresh fruit. You can also serve them with a dollop of yogurt or a scoop of ice cream for a delightful dessert experience.

To ensure your Malpua batter is lump-free, add the milk gradually while whisking continuously. This helps to incorporate the ingredients smoothly. If you find lumps forming, you can use a hand blender to mix the batter until it reaches a smooth consistency.