Cyprus Recipe  - Recipe Halvas

 100ml sunflower oil
250g coarse semolina
225g sugar
400ml water
75g blanched almonds, sliced
1 tablespoon blanched almonds, sliced (for decoration)

In a pan heat the oil and add the almonds, semolina and sugar and cook until the semolina is golden.

Add water a little at a time and stir slowly on a low heat until the semolina doubles in volume.

Remove the pan from the heat and cover the mixture with a towel for 10 minutes

Transfer the mixture into a pudding mould and let it cool completely. Remove from the mould and decorate with the almonds

Remove from the form and serve.