A traditional Punjabi non-fried Malpua recipe, a childhood favorite and now a family favorite. These delicious and yummy pudas are perfect for any occasion.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Sieve the flours and mix all the ingredients except milk.
Add milk in portions and keep whisking to avoid lumps.
Cover and keep aside for 2 hours.
If the batter thickens, add a little more milk.
Grease the tawa or pan, spread the puda and cook from both sides.
Enjoy with kheer, aam ka achaar, or kadah/halwa.
How can I make Punjabi Dhoodh Wale Malpua gluten-free?
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.
What is the best way to store leftover Malpua?
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.
Can I use a different sweetener instead of sugar in Malpua?
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.
What can I serve with Punjabi Dhoodh Wale Malpua?
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.
How do I ensure my Malpua batter is lump-free?
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.
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