Fragrant Rosewater & Pistachio Semolina Halva

In a medium saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and stir in the rosewater. 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 light golden brown and smells nutty. Be careful not to burn it.

Carefully pour the warm sugar-rosewater syrup into the semolina mixture, stirring continuously. The mixture will bubble vigorously. Reduce heat to low.

Continue stirring 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 from heat, cover the skillet, and let it rest for 5 minutes to allow the semolina to fully swell.

Spoon the halva into individual serving dishes or a larger platter. Garnish with a sprinkle of ground cinnamon and additional pistachios, if desired. Serve warm or at room temperature.