Turkish Semolina Halva with Pine Nuts

In a medium saucepan, melt 0.5 cup unsalted butter over medium heat. Add 0.25 cup pine nuts and cook, stirring frequently, until they turn golden brown, about 2-3 minutes. Be careful not to burn them.

Add 1 cup fine semolina to the saucepan with the butter and pine nuts. Continue to cook over medium heat, stirring constantly, for 8-10 minutes, until the semolina turns a light golden color and smells fragrant.

While the semolina is toasting, combine 1.5 cups milk and 0.5 cup granulated sugar in a separate small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is warm but not boiling, about 3-4 minutes.

Carefully pour the warm milk mixture into the semolina mixture, stirring continuously. The mixture will bubble vigorously. Reduce the heat to low.

Continue to stir the halva over low heat for 5-7 minutes, until the liquid is fully absorbed and the semolina thickens to a pudding-like consistency. Stir in 0.5 teaspoon vanilla extract.

Remove the saucepan from the heat, cover it with a lid, and let it rest for 10 minutes to allow the semolina to fully absorb the remaining moisture and become fluffy.

Serve the Turkish Semolina Halva warm, either scooped into bowls or pressed into small molds and inverted onto plates. Garnish with a sprinkle of cinnamon or extra pine nuts if desired.