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.
