Objective: What do I do if my semolina mixture is too dry when making basbousa?

Which of the following solutions is more sound in terms of naive physics reasoning?

(a). If the semolina mixture is too dry, you can add a few teaspoons of milk until it reaches the right consistency.
(b). If the semolina mixture is too dry, you can add a few teaspoons of salt until it reaches the right consistency.
(a).