Press the sauté button and add ½ cup water to the pot. Once the water begins to steam, pour the milk into the pot. (Make sure the water is steaming before adding the milk as this will prevent the milk from burning at the bottom of the pot.) Add the carrots, ¼ cup cashews, cardamom and stir.
Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
Naturally release pressure.
Use an immersion blender to puree the contents of the pot (or use a blender to puree then pour the contents back into the pot).
Press sauté. Add the sweetener to taste and stir until well combined. The kheer will slightly thicken as it cools.
Serve this dessert hot, warm, cold or at room temperature (I prefer carrot kheer to be chilled).
Garnish with toppings (nuts and raisins) prior to serving.