The secret to wonderful halwa lies in slowly roasting the suji on low heat. Constantly stir until it is golden and has a nutty smell. This process develops richness and keeps a raw taste away.
Always add warm water while cooking the halwa. Cold water will shock the mixture and create lumps. Warm water mixes smoothly and ensures everything cooks evenly.
Dates contribute sweetness and richness, but big pieces can dominate the texture. Chop them fine so they dissolve into the halwa and mix perfectly.
Before adding walnuts, roast them in ghee until light brown. This enhances their taste and makes them crispy, adding just the right crunch to each bite.
Avoid adding all the ghee together. Add some while roasting, some while cooking, and add a spoonful at the end. This makes the halwa rich but not oily.