Turn on the Instant Pot in ‘Sauté’ mode. Add the ghee and let it heat for a minute. Then add the shredded carrots, cashews and raisins and sauté for 4-5 minutes, stirring regularly.
Then add the condensed milk along with the milk, followed by the cardamom powder and the saffron-infused milk. Give all the ingredients a few stirs to combine well.
Close the lid of the Instant Pot and pressure cook on Low Pressure for 7 minutes.
Once the Instant Pot has finished the pressure-cooking cycle, hit 'Cancel' and let the pressure release naturally.
Open the lid of the Instant Pot add a pinch of salt and mix well. I like
to leave the halwa in the Instant Pot with the lid open for a few minutes more,
the residual heat will rid the halwa of any remaining liquid so that it reaches
the right fudge-like consistency.