Saute the semolina in the oil until golden. Pour a syrup over it, made from the sugar and water and stir until it boils. After 2-3 minutes, remove it from the heat, cover with a clean, thick cloth and close tightly with a lid.
Allow the semolina to sit for about 20 minutes, stir gently with a fork and cover it again.
Once cool, sprinkle with the cinnamon mixed with the almonds/walnuts that you've lightly toasted in a dry frying pan.