In a medium saucepan, combine all together the milk with the sugar; then heat the milk until it starts scalding.

Gently stir until the sugar starts dissolving; then remove the pan from the heat.

Melt the butter in a large pan over a medium high heat; then add in the pine nuts together with the dry semolina.

With the help of a wooden spoon, gently turn the semolina over and over until it's all coated with the butter.

Continue to turn over; then stir the mixture constantly until it becomes golden brown and the pine nuts start to darken.

Make sure to keep from burning, especially around the edges of your pan; then turn off the heat.

Pour the hot mixture of the milk into the semolina; then let bubble up and let settle.

Stir very well to make sure the butter and the pine nuts are very well distributed; then cover the saucepan, leaving the lid on top

Let your helva rest until it becomes cool enough to handle and when you are ready to serve; you can break the mixture with a wooden spoon

Sprinkle some quantity of cinnamon on top; then serve and enjoy with a scoop of ice cream!