Grease the bottom of the inner pot with 2 tablespoons of ghee.
Add carrots, and evaporated milk to the pot. Close the lid, vent sealed.
Turn ON MANUAL / PRESSURE COOK (high) for 5 minutes. Let pressure release naturally, around 10 minutes. After 10 minutes, slowly release the remaining pressure. Open the lid.
Using a potato masher, mash the carrots to the desired consistency.
Turn ON SAUTE (less). Add saffron, ground cardamom, and condensed milk to taste. Mix well. Simmer the halwa for 4-5 minutes, stirring frequently to avoid any burnt bottom.
Note: I used about 3/4 cans of condensed milk.
Add 2 tablespoons of ghee (optional), and almond flour, and mix well. Cook for 1-2 minutes. Turn OFF SAUTE.
Garnish with some sliced almonds, and pistachios. Serve warm.