Turkish Semolina Halva with Ice Cream

In a medium saucepan, combine 1/2 cup granulated sugar, 1 cup milk, and 1/2 cup water. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.

In a large skillet or pot, melt 1/2 cup unsalted butter over medium heat. Add 1 cup fine semolina and cook, stirring constantly, for 10-12 minutes until the semolina turns a golden brown color and smells nutty.

Carefully pour the warm milk mixture into the 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 is absorbed and the semolina is tender.

Remove from heat and let the halva rest, covered, for 5 minutes. Fluff with a fork.

Serve the warm semolina halva in individual bowls, topped with a scoop of vanilla ice cream and garnished with 1/4 cup chopped pistachios.