Set the Instant Pot to saute on high and melt the ghee.
Add the raw cashews and raisins. Cook until the cashews are lightly golden brown. This should take about 4 minutes.
Add carrots, milk, jaggery, and ground cashews. Stir well.
Lock the lid and choose the Manual setting. Set pressure to High and cook for 10 minutes.
When done, allow the pressure to release naturally. Remove the lid.
While the mixture will look curdled, that is how it is supposed to look at this step. Stir well, mashing the carrots a little as you stir. Set the Instant Pot to Saute and cook for a few minutes, stirring gently, to thicken the mixture.
Press Cancel to turn off the Instant Pot, and stir the cardamom into the mixture. Let it sit for 10 minutes to thicken. Garnish with pistachios and serve as a dessert. Can be eaten at any temperature you desire.