Place the sugar in a pot together with the water, the lemon juice and the cinnamon stick. Boil for about 10 minutes to make a syrup.

Heat the oil in a pot and add the semolina stirring constantly until golden brown (over moderate heat so that the semolina doesn't burn).

Use a ladle to add the syrup stirring until all of it is absorbed and you have a slightly firm halva. If you like add some cinnamon and clove powder to the halva.

Place the halva in a baking tray or a pyrex dish and when it cools keep it in the fridge for a few hours so that it gets properly chilled.

When it has chilled make small balls with the mixture of the halva using two spoons and place them back into the fridge to get firm.

Melt the chocolate in a bain-marie and dip the halva balls one by one into it (using 2 spoons).

Spread them on greaseproof paper until the choclolate solidifies. If you want to treat your guests you can place them in mini muffin cups.