Dhokla with coriander chutney & Milk Custard

3 cups rice
1 cup rice
1 cup urad dal
1 teaspoon fenugreek seeds
Curd to soak the mixture
1 small green chilly
1/2 - inch piece ginger ( make a paste of ginger and green chilli )
Salt to taste
One tablespoon oil

1, 1 cup fresh coriander leaves
2, 1/4 cup grated coconut
3, 3 garlic cloves
4, 1 - inch piece ginger
5, 1 tablespoon water
1/2 teaspoon lemon juice ( or to taste )
Salt to taste

Grind chutney ingredients from 1- 5 in a mixer , make a smooth paste and mix with lemon juice and salt ( chutney should be thick ).

Soak the rice , urad dal , rice and fenugreek seeds overnight and grind until the mixture is a little grainy. Soak this mixture in almost equal quantity of curd overnight.

Add the green chilli - ginger paste , salt and oil to the fermented mixture.

Spread a layer of the mixture on a greased thali / container and steam in a pressure cook for 8 - 10 minutes or steam in a double boiler for five to seven minutes ( or till it sponges ). Remove from heat and keep aside to cool.

Cut the steamed dhokla into pieces after it is slightly cool. Make small sandwiches by spreading the chutney in between two slices of dhokla.

1 litre ( 4 cups ) milk
400 g can sweetened condensed milk
3 teaspoon rose flower water
1 teaspoon cardamom powder
2 teaspoons chopped shelled pistachios , toasted
1 tablespoon chopped blanched almonds, toasted

Bring milk to boil in medium pan; simmer , uncovered, about 30 minutes or until reduced to 2 cups ( 500 ml ). Strain into a large bowl and then return to same pan.

Add condensed milk, rose water, cardamom powder and make milk mixture a pale - custard color. Simmer , uncovered for about 15 minutes, stirring occasionally , or until thickened slightly.

Transfer the custard to large bowl. Stir in nuts. Cover and refrigerate for 3 hours or overnight. Serve custard with fresh fruits, if desired.