Melt all the butter in a saucepan. Add the pine nuts and brown 3 minutes. Add the semolina and cook until both the semolina and the pine nuts become a light golden color. Lower the heat and add the sugar and milk. Keep stirring until the mixture becomes firm. Remove the saucepan from the heat, cover and let stand 1/4 hour.

You can now pour the helva into a cake mold, refrigerate and serve in slices, or, while the helva is still warm, make balls of it by hand the size of walnuts. Serve when completely cooled.