In a small bowl add saffron and 3 tablespoon of hot water. Set aside.
Wash the carrots thoroughly and peel. Using a food processor chop the carrots finely.

Turn on the IP on sauté mode and add 3 tablespoon of ghee.
Once the ghee is hot add in the carrots and sauté for 2 minutes- until the carrots are coated with ghee. Add in the milk and saffron and stir. Close the lid of IP and turn the whistle to sealing position.
Set the IP to manual and pressure cook 8 minutes

Release the pressure by turning the whistle to vent.
Open the lid and add sugar or condensed milk and cream
Transfer in a nonstick pan. Stirring the halwa cook until the milk and cream is absorbed. Add the almond powder and pistachios. (you can cook on sauté mode using IP as well but I prefer cooking on hob)

Add the remaining ghee and mix well.
I have used a mould and garnished with fresh cream.
You can serve on its own or serve hot with a scoop of ice-cream.