For the syrup we put the 7 glasses of water in a deep pot and add the 2 glasses of sugar. Boil well until the syrup binds together.

Then roast the almonds with the oil and as soon as they turn reddish add the semolina and stir for 1-2 minutes.

Finally, add the syrup and the cinnamon and stir until the mixture comes off the pot and our halva is ready.

It can be served either warm directly from the pot or cooled down from the fridge using a mould.