Roast always on low to medium heat. Hurrying this process gives a raw flavor. Roasting properly releases a deep, nutty smell that is the secret to good halwa.
Cold water makes the halwa lumpy. Make a hot sugar syrup with cardamom and add it in slowly while stirring to keep the texture smooth and lump-free.
Fry slivered almonds in ghee till golden and keep aside. Add towards the end for added crunch and to prevent overcooking while simmering.
Too little ghee and the halwa sticks. Too much and it becomes greasy. A 1:1 mixture of semolina to ghee is best for rich but balanced texture.
Always add flavoring such as rose water, saffron, or vanilla at the last moment. This ensures the aroma remains fresh and the halwa tastes fresh and not flat or overcooked.