• 1 Cup Corn Oil
  • 2 Cups Semolina
  • 3 Cups Sugar
  • 4 Cups Water
  • 1 cinnamon stick
  • Lemon rind
  • Ground cinnamon


Begin by bringing the water, sugar, lemon rind and cinnamon stick to a boil and continue boiling for about 5 -7 minutes to create a simple syrup.  Turn off the heat and discard the lemon rind and cinnamon stick.

In a separate deep pot, on medium high heat, add the oil and bring to a slight boil, then slowly add the semolina stirring constantly until it gets to a thick, rich golden brown color. The mixture will release from the sides of the pot and will be thick.  This will take approximately 15 minutes.  Turn off the heat and slowly add the syrup (the semolina is going to sizzle, bubble, and spatter so be careful not to burn yourself), remembering to stir continually until all of the syrup has been added.  Cover the pot with a dish towel and let rest for approximately 10 minutes or until all of the liquid has been absorbed.

Spoon the mixture into a bundt pan, and pack tightly.  Let rest for approximately 20-25 minutes and then invert it onto a serving plate.

Sprinkle with ground cinnamon and enjoy!


You may also add almonds, pecans or pine nuts to the mixture before adding to the mold.