Step 1

Add the mango pulp and sugar to the pot and mix well.

Step 2

Secure the lid, close the pressure valve, and cook for 7 minutes at high pressure.

Step 3

Quick-release pressure.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the chilled fudge and slice it into squares (I slice 5 rows by 5 rows and cut off any uneven edges).

Step 8

Put it back in the fridge to solidify for another hour, then serve chilled. Store this burfi in the fridge.