On low to medium heat, mix the suji thoroughly until fragrant and golden brown. Uniform roasting develops a rich taste and avoids gritty texture.
Replace water with full-fat milk for a creamier foundation. It adds texture and prevents the chocolate from going grainy upon melting into the halwa.
Add the Dairy Milk when the halwa is nearly cooked through. This allows some pieces to remain a little gooey, with tiny little pockets of melted chocolate throughout each bite.
As Dairy Milk is sweet anyway, cut down on the sugar a bit. Taste along the way to ensure that the halwa isn't too sweet but rich enough.
Semolina halwa becomes thicker when it cools down. Serve warm so the chocolate remains melted, and texture is soft and smooth. Heat gently if reheating is necessary.