Melt the butter in a pan, add the pine nuts and semolina, and saute over heat a little less than moderate for 40-50 minutes while continuously stirring until the colour of the pine nuts changes. Add the milk and stir well, add the sugar and continue to stir. Cover the pan and cook over low heat for 20 minutes. Remove the pan from heat, allow to cool for half an hour, stir the helva thoroughly with a spoon, put on a plate, sprinkle with cinnamon and serve.
Extra Notes
I use Cream of wheat, this is one of my children's favorite desserts.
