Semolina
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.

Source: wikipedia.com

1. Roast semolina in pot until rosy.
2. Add 1/2 cup of syrup
3. Turn the roasted semolina in pot on low heat for 5 minutes
4. Add up to 1 1/2 cups of water according to desired thickness.