Rinse the chana dal 2-3 times and soak it for 2-4 hours.
Drain the water and add it to the instant pot along with turmeric, salt and 2 cups of water. Close the lid with vent to sealing and pressure cook on manual high for 20 mins. If you haven’t soaked your dal, pressure cook on manual high pressure for 30mins followed by natural release.
Strain the water and reserve it to make Katachi Amti or use it for kneading dough.
Start the instant pot on saute (normal) mode, once hot add ghee to it along with the cooked dal.
Mash the dal either with back of your spoon or using a hand blender (preferred) to make it almost smooth.
Add jaggery to the pureed/mashed chana dal and mix well. The mixture will turn wet once the jaggery melts so cook for 5-10 mins until the mixture dries (yet is soft).
Test the puran, if your spoon stands straight in the puran and does not fall then its ready.
Switch off the pot and remove the container and keep aside or else it will continue to cook and dry out the puran.
At this point add the cardamom, nutmeg powder along with saffron strands and give it one final mix until well combined.
If you feel the mixture has dried out, add some ghee and adjust the consistency. Allow the mixture to cool completely and then divide it into 6 balls (large lemon size).