Begin by preparing the milk mixture. In a small saucepan, combine the sugar and milk. Heat the mixture over medium heat until the sugar is fully dissolved, stirring occasionally. Once dissolved, set aside and keep warm, this will ensure a smooth consistency in the helva.

In a large, heavy bottomed pan, melt the butter over medium heat. If you’re using pine nuts or almonds, add them to the butter once it melts and toast for about 2 minutes until golden and fragrant, taking care not to burn them.

Add the semolina to the pan, stirring well to combine it with the butter. Keep stirring the semolina over medium-low heat for 10-15 minutes, or until it turns a golden brown colour. This toasting process enhances the flavour and gives the helva its characteristic nutty taste.

Once the semolina has reached a golden hue, carefully pour the warm milk mixture into the pan, stirring continuously to avoid lumps. The mixture will bubble initially, so pour slowly to prevent splattering.

Reduce the heat to low and continue stirring as the semolina absorbs the milk. The mixture will start to thicken and pull away from the sides of the pan. Stir until the mixture has a soft, creamy texture, and there’s no excess liquid remaining.

Cover the pan with a lid, and let the helva sit for 5-10 minutes on low heat. This resting time helps the flavours meld and allows the dessert to reach the right consistency.

After the resting period, fluff the helva with a fork to loosen it up. Taste and adjust for sweetness if desired by adding a bit of sugar or honey, stirring it in to incorporate evenly.

To serve, spoon the helva into individual bowls or mould it using a small cup for a decorative shape. Garnish with a sprinkle of cinnamon or a few extra toasted pine nuts if desired. Serve warm for a comforting treat or at room temperature to allow the flavours to deepen.