In a medium-sized saucepan over medium heat, combine sugar and water. Stir the sugar and water mixture until the sugar dissolves completely. Once dissolved, increase the heat to high and bring it to a boil. When it has come to a boil, lower the flame to a simmer to keep it warm, but not actively reducing while you prepare the pine nuts and semolina.

While the sugar syrup is coming to a boil, heat the olive oil in a separate pan over medium heat.

Add the pine nuts to the heated oil and fry them until golden brown. Be sure to stir them continuously to prevent burning. Once done, remove them from the heat and set them aside.

In the same pan, melt the vegan butter over medium heat.

Add the semolina to the melted butter and stir continuously for four to six minutes until the semolina turns golden brown. This process is crucial for achieving the desired flavor and texture of the halva. Be careful not to burn the semolina.

Reduce the heat to low and carefully pour the hot sugar syrup into the pan with the semolina and butter mixture. Be cautious, as the mixture may sizzle and splatter.

Stir the mixture vigorously to combine the ingredients and prevent lumps from forming. Continue stirring for about 2-3 minutes to ensure a smooth consistency.

Stir in the fried pine nuts, salt, and ground cinnamon.

Remove the pan from the heat and cover it with a lid. Let the halva rest and steam in the pan for about five minutes.

After the resting period, uncover the pan and give the halva a final stir.

Transfer the halva to a serving dish or mold it into individual servings using small, lightly oiled ramekins to create the shapes. You can also use two spoons to shape and smooth the halva mixture into small bite-sized round or oval shapes before they are placed on a serving dish or individual plates.

Garnish with the finely ground pistachios on top.

İrmik Helvası is traditionally served warm or at room temperature. It can be enjoyed on its own or with a scoop of vanilla ice cream.