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.
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).