Mango Sandwich Dhokla Cake

          Switch your imagination cap on and check out this new dessert I came up with, combining the culinary arts of both Gujarati and Maharashtrian cuisine. The MANGO SANDWICH DHOKLA CAKE is a delicious amalgamation of the dhokla and the shrikhand. 

           I tried this innovative fusion dessert as a summer treat by preparing mango dhokla and then layered it with dates shrikhand, chopped mangoes and pistachios. As a garnish, I added mango scoops, chopped pistachios and a drizzle of some leftover sweet tamarind chutney. You can enjoy it chilled or at room temperature. So check out the step by step pictorial recipe to prepare it. 

Dhokla - 

• 3/4 cup mango pulp or as required 
• 1/2 cup semolina 
• 1 tsp. ghee
• 1-2 tbsp. sugar 
• 1/4 tsp. cardamom powder
• pinch of salt 
• 1/2 tsp. eno fruit salt 

Shrikhand - 

• 1/2 cup hung yoghurt
• 2 tbsp. date puree
• 1/4 tsp. cardamom powder
• 1 tsp. powdered sugar (opt)

Filling & garnish - 

• 4-5 tbsp. chopped mango
• few mango scoops
• 2 tbsp. sweet tamarind chutney 
• 1 tsp. chopped pistachio
• 1 sprig mint

          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 sauté 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 and cardamom powder. Cover and keep aside for 10 minutes. 

          Give it a quick stir again and check for consistency. Add more pulp if required. Add the eno fruit salt and mix well.

          Pour into a greased steel tiffin box and 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, followed by chopped mango and chopped pistachio. 

          Close with the other half. Top it up with the garnishes and enjoy chilled or at room temperature.  

                  Heat ghee & sauté semolina for few seconds or till you get a nice aroma. 
                  Keep aside to cool. 

                           Mix with mango pulp, pinch of salt, sugar & cardamom powder. 

                 Cover & keep aside for 10 minutes. Stir again & check for consistency. Add 
                 more pulp if required. 

                                  Add eno fruit salt & mix well.

                   Pour into a greased steel tiffin box & steam for 15 minutes. Let it cool down 
                   a bit before demoulding it. 

                   Shrikhand - Mix hung yoghurt, sugar, dates puree & cardamom powder. 

                               Pass it through a sieve to get a smooth consistency. Keep aside.

                       Slice prepared dhokla into half. On one half, spread some shrikhand, 

                                 Then some chopped mango & pistachio. 

                                 Close with the other half. 

                  Top it up with garnishes & cut into slices. Enjoy chilled or at room temperature.