Middle Eastern helva — sweet semolina and almond confection.

Steps

1. Melt sugar slowly in 1/4 pt (3 oz) water, then bring to the boil and simmer for 10 minutes. Let the syrup cool while you melt the butter.
2. Add the cream of wheat to the melted butter and stir gently over heat for 5 minutes or so, until cream of wheat is just colouring.
3. Stir in ground almonds, cook for 3 mins and then stir in syrup.
4. Continue stirring over heat for 2 to 3 mins until it becomes really thick, then turn into a bowl and let it cool until you can handle it.
5. Bar the powdered cinnamon into a saucer and lightly roll a ball made from 1 tsp of the mixture in it.
6. Flatten slightly and allow to cool on a plate.