Select fine-grain semolina (sooji) to get a softer texture. Even coarse semolina can be used, but creaminess is brought by the finer variety.
Roast semolina at low heat in ghee till golden and fragrant. Undone semolina will taste raw and will never provide that silken, creamy texture.
Never pour cold milk or water—it chills the semolina and forms lumps. Add hot liquid (milk or water) and pour slowly while whisking.
Use milk or milk and water combination for richer, creamier halwa. Use full-fat milk. It contributes natural sweetness and richness.
Steep saffron in hot milk and add it towards the end for flavor and a dash of opulence. It goes well with pistachios.
Roast or dry toast chopped pistachios in advance and fold them in after cooking. This helps them remain crunchy and avoid becoming soft in the halwa.