How to cook
Mix the water with the sugar. Boil until you get a sweet syrup. Put the butter in a suitable pan and soften it on the stove. Braise the semolina with the butter until golden in color.
Stir the butter with a wooden spoon. Once softened, immediately add the semolina. Grate the nutmeg for flavor and taste.
In the meantime, melt the sugar on another stove to make the sugar syrup (I do it simultaneously). Pour it in a thin trickle into the braised semolina. Stir the mixture very well, to prevent lumps from forming. Personally I don't leave it to thicken too much. It needs to be smooth.
Remove the mixture with the water, sugar, semolina and nutmeg, butter from the stove. While still hot, transfer it into a small glass cook pot. Blend the walnuts. Sprinkle the dessert with the cinnamon evenly, then with walnuts at the very top once it cools a little. Once it cools a bit, cut it into 6 pieces with a knife. Serve in plates.
While still slightly warm it's crumbly, soft, melt-in-your-mouth. That's the way I like it personally. Once it cools entirely, it'll be firmer. Enjoy! It's similar to Turkish semolina halva but tastes different.