Directions

1. Put the oil in a large saucepan on a medium heat and when it is almost smoking hot gradually add the semolina, stirring continuously until it turns light brown.
2. Reduce the heat, add the almonds and brown together, stirring – it is a matter of taste how brown you will let it get.
3. In the meantime, dilute 2 cups of sugar in the water and boil for 3-4 minutes.
4. Withdraw the semolina from the heat, and add the hot syrup while stirring.
5. Return to a gentle heat and keep stirring until the mixture looks smooth.
6. When almost all the moisture has been absorbed add the remaining sugar.
7. Cover the halva with a clean tea towel and let it stand for 10 minutes to absorb moisture.
8. Empty it into a fluted mould or a cake tin, and when cold unmould onto a platter and dust all over with cinnamon.