Here is one of my favorite Halwa. I just followed Malika Badrinath's recipe for Carrot Halwa and it came out very well. Before following her recipe, I fried the Grated Carrot in a tablespoon of Ghee. I also added Saffron strands and extra Ghee for flavor. Here is the recipe.
Grated Carrots - 3 cups
Milk - 1 1/2 cups
Sugar - 1 cup
Ghee - 3 tablespoons
Cardamom Powder - 1/2 teaspoons
Saffron Strands - a pinch
Chopped Cashewnuts - 2 tablespoons
In a heavy bottomed kadai, fry the grated carrots in a tablespoon of ghee for one minute. Then add the milk and saffron and pressure cook for one whistle.
To this, add sugar and keep stirring in a heavy bottomed kadai in medium heat.
When complete moisture is absorbed, add half of the ghee. Fry for two more minutes and remove from heat.
Fry the cashewnuts in the remaining ghee and add it to the halwa with the cardamom powder. Mix well. Serve warm or at room temperature or serve warm with a dollop of Ice cream.
Note: Reduce the sugar if the carrot is too sweet..
(I did the whole procedure in my non stick prestige kadai pressure cooker).