Turkish Honey-Semolina Halva with Pistachios

In a medium saucepan, combine the milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Do not boil. Remove from heat and stir in the vanilla extract. Set aside.

In a large, heavy-bottomed skillet or pot, melt the unsalted butter over medium heat. Add the fine semolina and stir constantly with a wooden spoon or spatula.

Continue to toast the semolina for 10-12 minutes, or until it turns a golden brown color and smells fragrant. Be careful not to burn it.

Carefully and slowly pour the warm milk mixture into the toasted semolina, stirring continuously to prevent lumps. The mixture will bubble vigorously.

Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, or until all the liquid has been absorbed and the semolina is tender. Stir occasionally to prevent sticking.

Remove from heat and let it rest, covered, for 5 minutes to allow the semolina to fully plump up.

Spoon the halva into individual serving bowls or mold it using a small cup. Drizzle with honey and sprinkle generously with chopped pistachios before serving warm.