Grease and dust a 6” tin or a pudding tin.
Chop the dates and add baking soda and boiling water and set aside for 20 minutes.
Preheat oven 175°C.
For the sauce, melt butter, jaggery powder, ginger powder and water.
Once it comes to boil, reduce flame and boil it until it is sticky and very frothy.
Pour this syrup into the prepared tin and add some dates.
Allow it to cool down completely.
Melt the butter and add jaggery powder.
Whisk well until it becomes thick.
Add in the soaked dates along with the water and mix well.
Add the yogurt and mix.
Finally add wheat flour and baking soda and mix to form a thick batter.
Pour this gently over the prepared caramel. Smooth the top.
Bake it in preheated oven for 40 - 45 minutes or until a tooth pick inserted comes out clean.
Allow it to cool in the tin.
Flip it on to a serving plate and serve.