Add carrots with a cup of milk/almond milk and a tbsp of ghee/dairy-free butter in Instant Pot, cover the lid and seal. Switch on the pressure mode and set the timer for 5 minutes(high Pressure).
Once the timer is off, do quick pressure release(QPR), and set the saute mode on. Keep it on medium.
Cook the carrots to evaporate all the liquid. Keep stirring in between.
If adding ricotta, microwave ricotta cheese for 4-5 minutes to evaporate the extra liquid.
Add ricotta, mix nicely, keep mixing and stirring,take care it does not burn at the bottom. For vegan option add 1/2 cup of almond meal.
Add desi ghee/non-dairy butter and sugar, mix nicely and cook for another 7-8 minutes, till it is crumbly.