@literally45-- I don't think halva is easy. The trick for making good halva is roasting the semolina perfectly in butter. You have to keep mixing the semolina on low heat to roast it. If you stop mixing, it won't roast and if you increase the heat, it will burn. It's so delicate, it definitely takes practice!
My grandmother used to call halva "the dessert for the dead." In our culture, whenever someone dies, they make halva and offer it to those who come to the house for grievances. I have no idea where this tradition came from but that's what they do.