Turkish Honey-Kissed Pistachio Semolina Pudding

In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Add 1 cup fine semolina and cook, stirring constantly, for 8-10 minutes until the semolina turns a light golden brown and smells fragrant.

In a separate small saucepan, combine 1 1/2 cups milk and 1/2 cup honey. Heat over medium-low heat, stirring until the honey is fully dissolved and the mixture is warm, but not boiling.

Carefully pour the warm milk and honey mixture into the semolina, stirring continuously to prevent lumps. The mixture will thicken quickly.

Reduce the heat to low, cover the saucepan, and let it simmer for 5-7 minutes, or until the semolina has absorbed all the liquid and is tender.

Remove from heat and stir in 1/4 cup roughly chopped pistachios and 1 teaspoon rosewater. Cover again and let it rest for 5 minutes to allow the flavors to meld.

Serve warm, garnished with extra pistachios if desired.