Peel the carrots and shred using a madoline or the thick side of the food processor. If the carrots have hardy centers, discard them.
6-7 medium Red Carrots
Set the Instant Pot to sauté and add ghee.
4 tablespoon Ghee
Once the display reads hot and the ghee melts, add the shredded carrots. Sauté for 2-3 minutes till the carrots start to absorb ghee.
Add milk and mix well.
½ cup Whole Milk
Close the lid and change the mode to pressure cook. Cook for 3 minutes and once the cooking is done, release all the pressure manually. Open the lid.
Add sugar and milk powder. Mix well.
⅓ cup Sugar, ⅓ cup Milk Powder
Then add all the add-ins and mix them well.
4-5 Almonds, 4-5 Pistachios, 4-5 Cashews, 10-12 Raisins, ⅛ teaspoon Saffron, 4-5 Cardamom pods, ½ teaspoon Cardamon powder, ⅛ teaspoon Salt
Mix everything well and change the mode back to sauté. There will be a lot of liquid so let it cook till the liquid is absorbed. Stir intermittently.
Once the halwa is dry, turn the instant pot off and remove the steel pot out. This stops the cooking and helps to keep the halwa moist.