Step-by-Step Instructions

1. 1.Combine Initial Ingredients

   Add 1 1/2 cups of coconut and 2 cups of milk into the Instant Pot inner pot.

2. 2.Add Sweetener and Ghee

   Add 1 cup of jaggery (or brown sugar) and 1 tablespoon of ghee to the pot.

3. 3.Add Cardamom and Mix

   Add 10 powdered cardamom pods. Mix all the ingredients well before closing the Instant Pot lid.

4. 4.Pressure Cook

   Close the Instant Pot lid and set it to Manual mode for 10 minutes. Once the cooking cycle is complete and you see 'LOW' pressure, unplug the Instant Pot and perform a Quick Pressure Release (QPR) after 10 minutes.

5. 5.Sauté and Thicken

   Open the lid and turn on the Sauté mode. Mix the contents. Then, add 1/2 cup of fine wheat rava (or almond flour/roasted semolina) and 1/4 cup of sugar.

6. 6.Add Nuts and Finish Cooking

   Add the nuts (cashews) and the remaining 1 tablespoon of ghee. Continue to cook on Sauté mode for a few minutes, stirring constantly, until the halwa reaches the desired consistency and there is no burnt bottom.

7. 7.Serve

   Carefully take out the inner pot and allow the halwa to cool slightly before transferring it to a serving bowl. Garnish with additional nuts if desired.