Add water inside a metallic cake pan the ones with the hole in the center. Then pour all the water out. This will help you remove the halva easier.
In a pot add the water, the sugared almond and the sugar. Place it on fire stir it occasionally for the sugar to dissolve  leave it until its boil. Continue with boiling and add the pistachios and rosewater syrup and partially add the semolina. Stir until it boil and continue doing it for another minute the most. Place the mixture into the pan, leave until it cool and remove the pan upside down in a round platter.
Tip
If the rosewater syrup is not giving you that intensive red color you can also add 1 teaspoon red food coloring.

Halva without the oil with sugared and almond extract juice. You will be amazed by its taste and look. If you also like the rose water you can also ad it and you will make it even tastier.

A recipe by Chryso Lefou