Let's cook.
In a medium saucepan, combine the milk, granulated sugar, and honey. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling. Remove from heat and set aside.
In a large, heavy-bottomed skillet or pot, melt the unsalted butter over medium heat.
Add the fine semolina to the melted butter. Cook, stirring constantly, for 8-10 minutes, or until the semolina turns a golden brown color and smells fragrant. Be careful not to burn it.
Carefully and slowly pour the warm milk mixture into the semolina, stirring continuously to prevent lumps. The mixture will bubble vigorously.
Reduce the heat to low and continue to stir until the semolina absorbs all the liquid and thickens, about 5-7 minutes. It should pull away from the sides of the pan.
Stir in the roughly chopped pistachios.
Remove the halva from the heat. Cover the skillet with a lid or a clean kitchen towel and let it rest for 10 minutes to allow the semolina to fully absorb the moisture and become tender.
Serve the halva warm, garnished with a sprinkle of ground cinnamon and additional pistachios if desired. You can press it into small molds or serve it directly from the pan.
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