Mango Sandwich Dhokla Cake

Name: Mango Sandwich Dhokla Cake
Total time: 1020 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 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 salt; 1/2 tsp eno fruit salt; 1/2 cup hung yoghurt; 2 tbsp dates puree; 1/4 tsp cardamom powder; 1 tsp powdered sugar (opt); 4-5 tbsp chopped mango; as needed mango scoops; 2 tbsp sweet tamarind chutney; 1 tsp chopped pistachio; 1 Spring mint leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#king - 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 the step by step pictorial recipe to prepare it.

Bethica Das @kitchen_flavours

Saved

Ingredients

15-17 minutes

3 servings

Dhokla
3/4 cupmango pulp or as required
1/2 cupsemolina
1 tspghee
1-2 tbspsugar
1/4 tspcardamom powder
pinchsalt
1/2 tspeno fruit salt
Shrikhand
1/2 cuphung yoghurt
2 tbspdates puree
1/4 tspcardamom powder
1 tsppowdered sugar (opt)
Filling and Garnishing
4-5 tbspchopped mango
as neededmango scoops
2 tbspsweet tamarind chutney
1 tspchopped pistachio
1 Springmint leaves

Saved

Steps

15-17 minutes

1

Shrikhand - Mix together the hung yoghurt, sugar, dates puree and cardamom powder. Pass it through a sieve to get a smooth consistency. Keep aside.
2

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.
3

Mix with the mango pulp, pinch of salt, sugar & cardamom powder.
4

Cover & keep aside for 10 minutes. Give it a quick stir again & check for
consistency. Add more pulp if required.
5

Add the eno fruit salt and mix well.
6

Pour into a greased steel tiffin box & steam for 15 minutes. Let it cool down
a bit before demoulding it.
7

Slice the prepared dhokla into half. On one half, spread some shrikhand,
8

Then some chopped mango and pistachio. Close with the other half.
9

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