Gently melt the butter in a heavy-bottomed pan over medium heat until it is fully liquid.

Gradually add the semolina to the melted butter and stir continuously for 8–10 minutes, allowing it to turn golden brown and release a nutty aroma.

Stir in the sugar and cook for another 2–3 minutes, ensuring it dissolves evenly and combines with the semolina.

Mix in the coconut powder, crushed almonds, whisked eggs, and milk carefully. Continue to cook on medium heat for 8–10 minutes, stirring frequently until the halwa thickens to a smooth consistency.

Finally, garnish with cashews, whole almonds, and pistachios, folding them gently into the halwa so they are evenly distributed. Serve warm.