Mango Kalakand (Instant Pot)

Add the ricotta cheese, sugar, and mango pulp to the pot and mix well.
Secure the lid, close the pressure valve, and cook for 10 minutes at high pressure. (This is a good time to grind cardamom if you don’t have some on hand).
Quick-release pressure.
Press saute and adjust the heat to the highest setting. Add ghee, milk powder, and cardamom to the pot and stir continuously for 5 minutes (you may want to wear a glove to hold onto the hot pot as you stir). If the mixture still looks a bit liquidy, you can stir for another minute or so if needed.
Pour the mixture into a parchment-lined 8×8 pan and even out the top with a spatula if needed. Sprinkle chopped pistachios on top, then gently shake the pan to help level the fudge and help the pistachios stick.
Let the milk cake cool down (takes about an hour), then put it in the fridge for 4 hours to set. You can also leave it overnight.
Once chilled, lift from the pan using parchment, then cut into 5 rows by 5 rows (approx. 1.5-inch x 1.5-inch squares). Trim off any uneven edges.
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. You can find dry milk powder at your local Indian grocery store - my store carries the Nido brand, which I use often. I have also used this brand as well as this brand. I’ve also used the brand Village Farms from Wegmans.
If for some reason the mixture looks runny, feel free to saute for an additional minute or so if needed.
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.
Do Not Double Recipe: Please do not double/triple this recipe or any other Instant Pot dessert recipe on my blog. A dessert or anything made with sugar syrup can be finicky in an Instant Pot. I have only tested this recipe as written.

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