Step 1: Add Coconut and Milk to Instant Pot

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

Step 2: Add Jaggery, Ghee, and Cardamom

Add 1 cup of jaggery (or brown sugar), 1 tablespoon of ghee, and 10 powdered cardamom pods to the pot. Mix all the ingredients well.

Step 3: Pressure Cook

Close the Instant Pot lid and set the vent to sealing. Select the Manual (or Pressure Cook) setting and set the cooking time to 10 minutes on High Pressure. Once the cooking cycle is complete, unplug the Instant Pot when you see 'Low' pressure displayed. Perform a Quick Pressure Release (QPR) after 10 minutes.

Step 4: Turn on Saute Mode

Carefully open the lid. Turn on the Saute mode (Normal setting) on the Instant Pot. Mix the contents of the pot thoroughly.

Step 5: Add Rava and Sugar

Add 1/2 cup of fine wheat rava (or roasted semolina or almond flour) and 1/4 cup of white sugar to the mixture in the pot.

Step 6: Add Nuts and Remaining Ghee

Add 1/2 to 3/4 cup of nuts (such as cashews) and the remaining 1 tablespoon of ghee. Cook for a few minutes, stirring continuously, until the halwa thickens and reaches the desired consistency.

Step 7: Serve

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.

• Use brown sugar instead of jaggery.

• Use almond flour or roasted semolina instead of whole wheat rava.