This classic Turkish dessert has a grainy yet soft, moist texture and the aroma of toasted semolina. A staple for everyday meals and a favorite to serve to guests, it pairs beautifully with the crunch of pine nuts when served warm.
Combine the milk, water and granulated sugar in a saucepan and bring to a boil over medium heat. Once the sugar dissolves, turn off the heat but keep the syrup warm; it will be added to the halva while hot.
Melt the butter in a large pan, add the pine nuts and toast over low heat until golden. Pine nuts brown quickly; move to the next step as soon as they begin to color.
Add the semolina to the pan and toast over low heat, stirring constantly. Caution: Do not turn up the heat or the semolina may burn. Stir patiently for about 15 minutes, until it turns light reddish brown and smells toasted.
Lower the heat and carefully pour the boiling syrup over the toasted semolina; the mixture may splatter. Cook, stirring for a few minutes, until the syrup is absorbed.
Turn off the heat, cover the halva with a clean paper towel and a lid, and leave it to rest for 15 minutes. Resting gives it a grainy texture. Portion with a spoon and serve warm; sprinkle cinnamon on top if desired.
Important: A grainy yet soft, moist texture depends on patiently toasting the semolina over low heat; raising the heat in a hurry can burn it and make it bitter. Contains milk and dairy products (milk, butter) and gluten (semolina). Includes pine nuts. Since the syrup goes into the hot halva, do not make it too far ahead or let it cool.
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