Turn on Sauté mode in IP. Once the inner pot is hot (in about 2 minutes), add 2 cups of besan/chickpea flour. Roast besan/chickpea flour for 20 to 25 minutes, sautéing occasionally.
In 20-25 minutes, you will have a slightly darker color and a nutty taste. It took me 23 minutes.
Turn off Sauté mode. Remove the roasted besan/ chickpea flour from the inner pot and keep aide. Clean off the pot with a paper towel. Now let’s proceed to sugar syrup.
In a clean inner pot, add 1 cup sugar and 1/3 cup water. I like to add few strands of saffron, this adds a mild flavor and light-yellow shade. Mix gently to incorporate. Close the IP lid and turn the knob to seal. Turn on the Pressure cooking/Manual setting for 11 minutes.
Once pressure cook ends, quick release, and open lid. Add the roasted besan/chickpea flour, 3/4 cup of ghee/clarified butter and 1/2 tsp cardamom powder. Be quick and as the mixture thickens fast.
Transfer the mixture to a greased dish. Flatten with a spatula. I added some chopped pistachios for garnish. Pistachios, saffron and the fresh cardamom powder makes all the difference and takes the flavor it to the next level. Set aside for 2- 3 minutes and slice away!