Step 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.

Step 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).

Step 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.

Step 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.

Step 5: Add Flavorings and Nuts

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

Step 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.

Step 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.

Step 8: Serve

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

• If the mixture feels too dry to bind, add a little more ghee or butter.

• Allow the mixture to cool down just enough to handle before shaping the ladoos.

• Roasted wheat upma mix (rava) can be used as a substitute for almond powder.

• Brown sugar can be used instead of jaggery.