1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml

Prep Work:

• Firstly, get the carrots and coconut grated, as shown in pics below.

  Take a tray or wide serving dish and apply ghee throughout , put it aside.

  Powder the cardamom pods. Put aside. 

Stove Top Method Carrot Coconut Halwa:

• Put a thick bottomed pan / vessel on stove top over medium flame.

  Add one tablespoon of ghee / butter and add all the dry fruits & nuts.

  Fry them until they turn light brown in colour. Take them aside into a separate plate.
• In the same pan add one more tablespoon of ghee, the grated carrot and fry them until they reduce in quantity.

  Remove the fried carrot from the vessel/pan and put aside.
• In the same pan add one more tablespoon of ghee and the grated coconut.

  Fry them until the raw smell of coconut is gone and they change the colour. 
• Keep mixing until the content leaves the sides of the vessel/pan.

  At that stage switch the flame off and transfer the entire content into the serving tray or dish which we kept aside.
• Spread the halwa throughout the tray and garnish it with dry fruits & nuts that we kept aside. Done!!

Instant Pot Method Carrot Coconut Halwa:

• Switch the gadget ON, set MODE to SAUTE, time to 5 mins.

  Add the ghee (1 tablespoon) and all the fry fruits, nuts.

  Stir fry everything, remove them separately.
• Now, add more ghee (3 tablespoons), grated carrot and grated fresh coconut into the instant pot.

  Stir fry everything for 2 mins.
• Now, add more ghee (3 tablespoons), grated carrot and grated fresh coconut into the instant pot.

  Stir fry everything for 2 mins on SAUTE mode.
• Close the IP lid. Set the mode to PRESSURE COOK, time to 2 mins, pressure level to HIGH and the valve to SEALING.