Shrikhand - Mix together the hung yoghurt, sugar, dates puree and cardamom powder. Pass it through a sieve to get a smooth consistency. Keep aside.
Dhokla - Heat ghee in a pan and saute the semolina for a few seconds or till you get a nice aroma. Keep aside to cool.
Mix with the mango pulp, pinch of salt, sugar & cardamom powder.
Cover & keep aside for 10 minutes. Give it a quick stir again & check for
consistency. Add more pulp if required.
Add the eno fruit salt and mix well.
Pour into a greased steel tiffin box & steam for 15 minutes. Let it cool down
a bit before demoulding it.
Slice the prepared dhokla into half. On one half, spread some shrikhand,
Then some chopped mango and pistachio. Close with the other half.
Top it up with the garnishes & cut into slices. Enjoy chilled or at room temperature.
