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B. In a pan we put the oil and the semolina in medium heat and we stir until we see the semolina changing a bit its colour. We do that in order to cook the semolina gently because if the heat is high we might easily burn it.
C. When we see that the semolina is ready we carefully add the syrup - be extremely careful not to have children around because it boils a lot and it's hot - and stir until the semolina absorbs all the syrup and it forms a mass that does not stick on the sides of the pan. At that point you can add any extra ingredients you migh want like raisins, dry fruit, pine nuts e.t.c
D. Place the xalva on a mould and leave to cool. When it has cooled turn it on a nice plate and dust it with cinnamon and decorate it with nuts raisins and dry fruit.