Semolina-almond dessert

12 hold back almonds and finely chop the rest (or roughly grind in a food processor). Heat in butter (not to brown), add semolina and almonds and roast gently until lightly browned for about 15 minutes. Bring milk and sugar to the boil while stirring. Mix milk with 1 teaspoon of cinnamon powder through semolina mixture and simmer for 1 to 2 minutes until mixture thickens. Rinse the dish with cold water and mix in, smoothing out with spoon. Let cool and put in refrigerator for approx. 2 hours.

Deposit helva on cutting board. Make a diamond or square pattern with knife. Put 1 almond in each diamond. Sprinkle with residual cinnamon powder. Serve with whipped cream.