Delicious mango katli or burfi for this Diwali season. And guess what! You can make it in the instant pot.
Get some of those canned mango purée and make this amazing mango katli today!
What is Mango Katli?
Mango katli or burfi is an Indian fudge made from almond flour, sugar syrup, and mango purée.
I am using the Costco Almond Flour for this recipe. Mango purée adds a really nice, fresh tropical flavor to this dish.
Traditionally, this fudge is cooked in boiling sugar syrup till a stretchy dough forms. The dough is then rolled out and cut into shapes.
The major advantage of my instant pot recipe is the pressure cooked sugar syrup.
And, this method doesn’t have any guess work for the syrup consistency.
After the natural pressure release, the sugar syrup is perfect for the fudge.
How Instant Pot Makes This Easy?
Instant pot makes a lot of steps in the katli making process super easier. Some of them are:
- Hands free cooking
- Easy pressurecooked sugar free syrup
- One pot cooking (pressure cooking to sauté)
- Easy soft katli
How To Make Mango Katli?
Ingredients:
2 cup superfine blanched almond flour, ½ cup organic sugar, ½ cup mango purée, Few drops of liquid mango essence or flavor, ¼ cup water, 1 tablespoon ghee or butter or vegan butter, Few strands of saffron and pistachio to garnish
Method of Making Instant Pot Mango Katli:
- Add sugar, saffron strands, and water in the inner pot of your Instant pot duo or Mini, and mix it well.
- Lock the lid in place and change the vent to sealing mode.
- Select the 'Manual/Pressure’ Cook for 4-minutes.
- When the pressure cooking is complete, quick release the pressure.
Open the lid and add sieved almond flour and mango purée. Change the mode to sauté and use a silicone spatula to mix the flour.
- Mix the mixture continuously to avoid lumps.
- Add mango flavor and cook until a soft dough forms. The mixture will come together and will leave the pan.
Take a small portion of the dough and roll between your fingers and it should easily form a ball.
- Allow the mixture to rest for a while and cool down.
- Now roll the dough on a silicone mat and roll it into a thin round disk. You may use a parchment paper to roll the dough easily.
- At this point, add silver leaf on the dough and press it. Adding silver leaf is totally optional.
- Use a greased knife or a pizza cutter to cut the dough into diamond shaped katli.
- Allow the mango katli to air dry for an hour at room temperature.
- Enjoy the mango katli at room temperature.
📖 Recipe
Mango Katli (Instant Pot)
Equipment
- Instant pot
Ingredients
- 2 cup
Blanched almond flour
, Costco almond flour (+ 2 tablespoon extra) - ½ Cup Organic sugar
- ½ cup Mango purée
Few drops of liquid mango flavor
- ¼ cup Water
- 1 tablespoon Ghee or butter or vegan butter
Instructions
- Add sugar and water in the inner pot of your Instant pot duo or Mini, and mix it well.
- Lock the lid in place and change the vent to sealing mode.
- Select the 'Manual/Pressure’ Cook for 4-minutes.
- When the pressure cooking is complete, quick release the pressure.
- Open the lid and add sieved almond flour and mango purée. Change the mode to sauté and use a silicone spatula to mix the flour.
- Keep mixing the mixture continuously to avoid lumps.
- Add mango flavor and cook until a soft dough forms. The mixture will come together and will leave the pan. Add ghee now and mix well. If your mixture still feels soft, then add two tablespoon of the extra almond flour and mix it with the rest. This will help absorb the liquid and the dough will be ready to knead.
- Take a small portion of the dough and roll between your fingers and it should easily form a ball.
- Allow the mixture to rest for a while and cool down.
- Now roll the dough on a greased silicone mat and roll it into a thin round disk. You may use a parchment paper to roll the dough easily.
- At this point, add silver leaf on the dough and press it. Adding silver leaf is totally optional.
- Use a greased knife or a pizza cutter to cut the dough into diamond shaped katli.
- Allow the mango katli to air dry for an hour at room temperature.
- Enjoy the mango katli at room temperature.
Notes
- This recipe makes 17 diamond-shaped mango katli.
- You may cut the katli in square shapes.
- For a sugar-free version, use ½ cup swerve in the place of sugar and skip mango purée and double the mango essence or flavor.
Savitri Sharma
It is very good and looks like very Quick to make it.I will try it
Sophie
Thank you, Savitri!
Rema
Thank you for sharing this lovely recipe. Yummy! Manual setting of IP should it be low pressure or High pressure.
Sonia
You never replied to above Rema’s question. Same question I have.