Semolina Halva (İrmik Helvası)

Boil sugar, water and milk to make a syrup; set aside.

Melt butter in a wide pot; add pine nuts and toast briefly.

Add the semolina and toast over low heat, stirring constantly, until golden (20-25 minutes).

Carefully add the hot syrup to the semolina (it will bubble vigorously).

Cover and cook on low heat for 5 minutes.

Rest for 10 minutes off the heat. Press into a mould to turn out, or serve with a spoon.