Set the Instant Pot to the SAUTE mode and select the NORMAL option. We don’t want to cook the ghee and semolina on HiGH or LOW mode.

Pour about ¾ cup of ghee to the instant pot. Once ghee melted and the display shows HOT, add the chopped almonds roast them until they are nicely brown.

Now add the fine sooji or semolina. From this time, you will need to roast the semolina really well continuously until it becomes fragrant and the color changes to lightly golden.

Roasting is a crucial step and you will need do do it very carefully. If not roasted well, your kesari will taste bland and if over roasted, the taste will have a hint of burnt flavor. All we need is light golden brownish roasted semolina.

Once roasted, add the sugar to the instant pot and stir well.

Now add hot water with mango pieces, cardamom powder, mango flavor, golden raisins, and stir well until the semolina is mixed in water evenly without any lump.

Add saffron and stir well. At this point, you may continue the SAUTÉ mode and cook your kesari till it’s nicely fluffy. The process will take another 5-7 minutes. Or, you can CANCEL the SAUTE mode. Lock the lid of the instant pot in place and switch the mode to PRESSURE COOK. Set the timer on HIGH for 2 minutes. SEAL the valve and let the IP cook the kesari.

After 2 minutes select the QPR to release the pressure.

Open the lid and quickly stir in the mango purée and mix well until all ingredients are well incorporated.

Add more ghee now and use a spoon to mix everything again.

Lock the lid and let the pot with kesari sit for 5 minutes. If your kesari has a lot of liquid at this point, use the SAUTE mode to evaporate water.

Garnish with roasted nuts and serve hot. Enjoy!