1. Place a pot on the heat and when it heats up, add the pistachios. Stir for 2 minutes to lightly toast them.
2. Add the semolina. Stir for another 2 minutes and then add the sugar. Stir for 1 minute, then add the rose syrup, rosewater, and slowly pour in the hot water.
3. Stir until it boils. Leave it on the heat for another 3 minutes, stirring quickly, until the halva thickens.
4. Transfer the halva to a baking pan with dimensions 23x36cm. Let it cool.
5. Serve by sprinkling with coarsely chopped pistachios, if desired.
