Dry roast the lentil on low heat in an empty pan until the nutty aroma comes. Do not let it brown.
Wash the rice and lentil well then soak both together for 20 minutes
In the instant pot insert pan put the jaggery and pour 1 1/2 cups of water.
Into the instant pot's main cooking pot add the soaked and drained rice and lentil. Measure 3 cups of water and pour on top of it. Now measure 2 cups of milk and pour that too. Mix well.
Put the raised stand on top of the rice. Then put the insert pan with jaggery on top of it cover with its lid (see notes below) . Now cover the instant pot with the main lid.
On the instant pot :* Turn the nozzle to sealing position .Press the manual mode or the pressure cooker mode on.* On the high pressure: press on the plus sign and go to 8 minutes.* Do not disturb it until the instant pot's pressure releases naturally. ( The small lock button will go down) This might take around 10 -15 minutes. * Press cancel to switch off the instant pot.
Open the instant pot's lid and carefully remove the insert pan and stand.
Mix the rice mixture until well mashed.
Pour the jaggery mixture over it and mix well until well combined.
Heat ghee in a small pan and add the cashew nut when it heats up. Allow it to brown evenly. Remove it and add raisins when it puffs up add the cardamom give it a give it few seconds to heat up. Now pour the entire thing on the prepared sweet pudding. Give it a good stir and serve warm.
Garnish with rose petals for added flavor.