Semolina Halva (Irmik Helvasi) with Pine Nuts and Cinnamon

In a medium saucepan, melt the butter over medium heat.

Add the semolina and cook, stirring constantly, until it turns golden brown. This will take about 10-15 minutes. Be careful not to burn it.

While the semolina is browning, in a separate saucepan, combine the milk, sugar, and water (if using). Heat until the sugar is dissolved, but do not boil. Keep warm.

Once the semolina is golden brown, carefully pour the warm milk mixture into the saucepan. Be cautious as it may splatter.

Reduce the heat to low and cook, stirring constantly, until the liquid is absorbed and the halva thickens into a soft, pudding-like consistency. This will take about 5-10 minutes.

Remove from heat and let it rest for 5 minutes to allow the flavors to meld.

While the halva rests, lightly toast the pine nuts in a dry pan over medium-low heat until golden brown. Watch them carefully as they burn easily.

Spoon the halva into bowls, sprinkle with toasted pine nuts and ground cinnamon. Serve warm.