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Add 2 measuring cups of jaggery and 1/2 measuring cup of water to the inner pot of the Instant Pot. Mix well to combine the jaggery and water.
Close the Instant Pot lid and set it to Manual pressure cook for 5 minutes on high pressure. Once the cooking cycle is complete, press cancel when the display shows 'Low' to stop the cooking process. Allow the pressure to naturally release (NPR) for 10 to 15 minutes.
Open the Instant Pot lid. Add 1/2 spoon of cardamom powder and 2 spoons of ghee to the jaggery syrup. Stir gently to incorporate the flavors.
Turn on the Sauté mode on the Instant Pot. Cook the syrup for 5 minutes, stirring occasionally, until it reaches a string consistency (when a drop of syrup forms a single thread between your thumb and forefinger).
Carefully take out the inner pot from the Instant Pot. Add 5 measuring cups of store-bought boondi to the hot syrup and mix gently until the boondi is evenly coated. Then, add 1 cup of cashews and pistachios and mix them into the boondi mixture.
Transfer the boondi mixture to a baking tray and spread it evenly. Allow it to cool completely. Once cooled, you can cut it into squares or serve it as loose sweet boondi in a bowl.
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