Carefully – because it will bubble a lot and may pop – add the syrup in the pot with the semolina mixture.
Return to heat, reduce to medium and stir until the mixture thickens. It should be like a thick cake batter, but with coarse granules
Let it cool for 30 minutes and invert it onto a plate. It will need a few taps to come off the mold.
Serve plain or with some fruits preserved in thick sugar syrup.