In a 2 ltr pressure cooker,
I layered 1 cup of cane sugar,
7tsps of Salted butter,
1/4th cup of water and cooked on high for 3 whistles (approximately 3.5mins.)
Released pressure manually and mixed in 1/2 a cup of fresh cream. (Use heavy cream... My fridge had only the lite version. Heavy cream would be better)
After stirring thoroughly, I cooked it for couple of (approx 2.5 minutes,) to make it a little more thick. You can reduce the time, according to the thickness you prefer.
Remove