Dry roast the yellow moong lentils until they release a nice aroma and turn slightly reddish brown, about 6–8 minutes, stirring constantly to prevent burning.
Add the water, switch off Sauté mode, and set the Instant Pot to Pressure Cook for 12 minutes.
Allow the pressure to release naturally once cooking is complete.
Mash the cooked lentils well. Add the jaggery (or brown sugar), saffron-infused milk, and half of the ghee. Mix well and turn the Instant Pot back to Sauté mode.
Stir continuously until the mixture thickens.
Add the remaining ghee, reserving 2 tbsp for roasting the nuts.
Continue cooking until the halwa starts leaving the sides of the pot.
Switch off the Instant Pot and transfer the halwa to a serving bowl.
Heat the reserved 2 tbsp ghee in a pan. Roast the cashews, shaved almonds, and raisins until the cashews turn golden brown and the raisins become plump.
Add the roasted nuts and raisins to the halwa along with the remaining ghee.
Serve warm. It can be enjoyed on its own or with a scoop of ice cream.
