İrmik Helvası (Semolina Halva)

Method

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1. 1Melt the butter over low heat in a wide, heavy-based pot. Add the semolina and pine nuts and stir to coat.
2. 2Toast the semolina over low-medium heat, stirring constantly with a wooden spoon, for 20-25 minutes. It stays sandy-pale at first, then slowly turns golden and light brown; it's ready when it smells like freshly baked cookies.
3. 3While it toasts, heat the milk, water and sugar in another pan until the sugar dissolves. Keep it hot but don't let it boil over.
4. 4Take the semolina off the heat and pour in the hot milk gradually, stirring. Be careful: it bubbles and steams violently at first, so keep your face away from the pot.
5. 5Return the pot to the lowest heat and stir for 2-3 minutes, until the liquid is absorbed and the halva starts pulling away from the sides.
6. 6Turn off the heat, lay a paper towel over the pot, put the lid on and leave it to steam for 15-20 minutes. The towel absorbs the moisture and keeps the halva light and crumbly.
7. 7Fluff it with a spoon and serve in bowls or pressed into small molds. Serve warm, with a dusting of cinnamon or a scoop of vanilla ice cream.