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 tbsp 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.