Bring the water to the boil with the sugar. Roast the semolina, oil and almonds in a (coated) pan. Then pour the mixture into the sugar water and cook while stirring until the mixture is thick. Then let cool and fill into molds.
Note: The mass is ideal for filling e.g. yeast snails, puff pastry pieces, etc. I have used this mass for my poppy seed pierogies.
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