Step-by-Step Instructions

1. 1.Combine Ingredients in Instant Pot

   In the inner pot of the Instant Pot, add 2 measuring cups of dry shredded coconut and 2 measuring cups of milk.

2. 2.Pressure Cook

   Add 1 tablespoon of ghee to the pot. Close the lid, set the valve to sealing, and pressure cook on Manual (High Pressure) for 5 minutes. Once done, perform a Natural Pressure Release (NPR).

3. 3.Add Sweetener and Thickener

   Open the lid after the pin drops. Add 1 1/2 measuring cups of jaggery (or brown sugar) and 1 cup of almond powder (or roasted wheat upma mix) to the cooked coconut mixture.

4. 4.Sauté the Mixture

   Turn on the Sauté mode. Stir the mixture continuously and cook for a few minutes until it starts to thicken and come together.

5. 5.Add Flavorings and Nuts

   Add 1/4 teaspoon of cardamom powder and 1 measuring cup of chopped mixed nuts to the pot.

6. 6.Finish Cooking

   Mix everything well and continue to cook on Sauté mode, stirring frequently, until all the liquid has evaporated and the mixture forms a thick mass that pulls away from the sides of the pot.

7. 7.Shape the Ladoos

   Turn off the Instant Pot and let the mixture cool down slightly until it's comfortable to handle. Add a little more ghee or butter if needed to help with binding. Take a handful of the mixture and roll it firmly between your palms to form a round ladoo. Repeat with the remaining mixture.

8. 8.Serve

   The Milk Ladoos are ready. Garnish with raisins or nuts if desired and serve. They can be stored in an airtight container.