1 cup semolina
1 cup sugar
5 cups water
1 small cinnamon stick
5 soup spoons of corn oil
5 soup spoons rose water
Small amount of almonds, white, for decoration
Small amount of carob syrup
In a pot make sauté well the semolina in the oil until it is lightly colored.
In a separate pot, get the syrup ready, to do this, place in the pot the sugar, water, cinnamon stick, a ¼ lemon juice and cook the syrup.
Peel the almonds (Put them in with the boiling water and thus the peel will come off easier).
When the syrup and semolina some time are ready, mix the two mixtures together and lower the flame, whilst continually mixing.
Add the rose water and when the mixture is cooked well, remove it from the flame and pour it into the small tool (Pyrex) that you have selected.
Garnish with the whitened almonds and serve with the carob syrup, placing them on each serving to your liking.