Low quality chocolate does not provide authentic chocolate flavor and may feel chemically altered.
Roasting sooji is an essential step when making halwa as undercooked base will lead to a raw taste.
Adding sugar before other ingredients melt sugar quickly and can ruin the texture.
To make sure that halwa doesn’t stick to the pan and burn, stir it continuously.
Ghee needs to be perfectly balanced as too much ghee makes halwa greasy, and too little ghee makes it dry and clumpy.
Halwa should be made on low-medium flame for perfect cooking. If you try to increase the flame for faster cooking, halwa will burn.