Ingredients
- 10 ounces of canned sweetened mango pulp 1 cup, room temp
- 45 grams sugar 3 tablespoons
- 2 oz ghee ¼ cup
- 200 grams dry milk powder 2 cups
- 1 teaspoon freshly ground cardamom
- Pinch of saffron strands
- 1 tablespoon chopped raw pistachios garnish
Instructions
- Add the mango pulp and sugar to the pot and mix well.
- Secure the lid, close the pressure valve, and cook for 7 minutes at high pressure.
- Quick-release pressure.
- Press saute and adjust the heat to the highest setting. Add the ghee, milk powder, cardamom, and saffron to the pot and saute for 6 minutes (or longer if liquidy and still needed). Stir the whole time.
- Pour the mixture into a parchment-lined 8×8 pan/dish. Sprinkle chopped pistachios on top and gently tap them into the burfi with your hand.
- Let the mango burfi cool down on a wire rack for around 30 minutes, then put it in the fridge for 3 hours to set.
- Remove the chilled fudge and slice it into squares (I slice 5 rows by 5 rows and cut off any uneven edges).
- Put it back in the fridge to solidify for another hour, then serve chilled. Store this burfi in the fridge.
Notes
- 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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