Ingredients
- 150 grams sugar ¾ cup
- 4 ounces water ½ cup
Add later:
- 2 ounces room-temperature ghee ¼ cup
- ½ teaspoon freshly ground cardamom powder
- 150 grams dry finely shredded unsweetened coconut 2 cups
- 85 grams dry milk powder 1 cup
Instructions
- Put sugar and water in the pot and mix well.
- Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.
- Quick-release.
- Press the sauté button (default medium setting), then add the ghee, shredded coconut, milk powder, and cardamom to the pot and mix for 3 minutes or until the coconut absorbs the syrup and the mixture thickens and sticks together. When this happens, remove from heat.
- Spoon the mixture out into a parchment-lined 8x8 pan/dish and use another piece of parchment to spread the mixture evenly.
- Let the pan of burfi cool down (on a wire rack - takes about 30 to 40 minutes), then put it in the fridge for 2 hours to set.
- Remove the chilled fudge, slice it into squares, and serve. (I slice 5 rows by 5 rows and cut off any uneven edges).
Notes
- Store this burfi in the fridge. Let it come to room temperature before you eat it.
- If you want to make this dairy-free, you can substitute coconut oil for ghee and coconut milk powder for dry milk powder. The only other change is that you will need to saute for an extra couple of minutes during Step 4 (5 minutes instead of 3).
- If you want to add food coloring, add it in Step 4 when you sauté and mix the ingredients together.
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