Step 1

Prep: Wash, peel, and grate carrots. You can do that by using a box grater, or a food processor with a shredder attachment (my preference). Chop the cashews and almonds and keep them aside.

Step 2

Saute Carrots: Preheat the Instant Pot on Saute mode. When it displays "hot", add ghee (or butter), chopped nuts, and carrots, and saute for 2 minutes. This prevents the carrots from turning mushy later.

Step 3

Pressure cook: Add milk, saffron, and sugar, and stir well. Let the milk come up to a simmer to prevent curdling under pressure. Cancel saute. Close the lid, vent set to sealing position. Select Pressure Cook and cook for 2 minutes at high pressure.

Step 4

Saute: When the pressure cooking is done, manually release the pressure. Select Saute and adjust to high. Stir in milk powder and simmer the halwa to cook off the liquid, stirring every few minutes. This takes around 10-15 minutes.

Step 5

Garnish & Serve: Stir in cardamom powder, garnish with chopped nuts and serve warm!