| 9 kg of water | |
| 6 kg of sugar | |
| 2 kg of seed oil | |
| 1 kilo of chopped nuts | |
| 4 kg of coarse semolina | |
| 200 g of raisins, peeled, of our preference | |
| 200 g cinnamon powder |
| 1. | In a bowl, add the water and sugar and stir until the sugar melts. |
| 2. | In a dava, add the nuts and roast them over a low heat. |
| 3. | Then pour in the two kilos of seed oil. Stir and add the semolina, continuing to stir until the semolina is cooked. |
| 4. | When it is toasted and changes color, add the raisins and the water with the sugar and mix. |
| 5. | Soon it starts to thicken. |
| 6. | Caution because drops of paste are thrown out during boiling, with a risk of burns. |
| 7. | When it thickens well and is no longer easily stirred, remove the dava and use a spatula to serve it in the individual moulds. |
| 8. | If you pour it on a baking sheet, spread it again with a spatula in a thin layer and sprinkle with cinnamon. |
| 9. | Cover with a cloth until it cools down. |
| 10. | Refrigerate and serve cold. |
| 11. | Optionally decorate with various fruits or nuts or whipped cream. |