- 15 ounces whole milk ricotta cheese
- 1 cup sugar (approx. 200 grams)
- ⅓ cup water (approx. 2.8 oz)
- ½ cup ghee (4 oz), room temp
- 2 ½ cups dry milk powder (approx. 235-250 grams)
- 1 teaspoon freshly ground cardamom*
- 1 tablespoon chopped pistachios
- Add the ricotta cheese, sugar, and water to the pot and mix well.
- Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure. (This is a good time to grind cardamom if you don’t have some on hand).
- Quick-release pressure.
- Add ghee, milk powder, and cardamom to the pot and stir until well combined (you may want to wear a glove to hold onto the hot pot as you stir).
- Pour the mixture into a parchment-lined 8×8 pan, sprinkle chopped pistachios over top, and then gently shake the pan to help level the fudge and also to help the pistachios stick.
- Let the milk cake cool down (takes about an hour), then put it in the fridge for 3 hours to set.
- Once chilled, lift from the pan using parchment then cut into 1.5-inch x 1.5-inch squares.
- You can store this mithai in an air-tight container in the fridge for about a week.
- You can use non-fat or full-fat dry milk powder in this recipe. I have used this brand as well as this brand. I’ve also used the brand Village Farms from Wegmans. You can also find dry milk powder at Indian grocery stores as well as most grocery stores.
- If for some reason the mixture looks runny, feel free to add more milk powder or hit sauté at the end.
- Freshly ground cardamom powder is much more aromatic and flavorful than store-bought. I highly suggest grinding your own for this recipe (and for any Indian dessert recipe). Grind your own by removing the green shell and grinding the black seeds inside. I have and love this electric spice grinder if you’re looking for a recommendation.
- I prefer using raw pistachios because they’re brighter green than roasted.
- You can also decorate with rose petals if you’d like.
- Important: All of the recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.