Nummura/ Harrisa/ Wheatlet and Coconut Squares

Makes 15 squares1       tablespoon tahini or sesame seed paste3       cups coarse wheatlets, smeed, you can use Cream of Wheat1/2   cup dry shredded coconut3/4   cup ghee or melted un-salted butter1      cup plain yogurt15     whole almonds2       cups sugar syrup-Heat the oven to 350 F. degree.-Brush 9X12 inch baking pan with the tahini.-In a bowl, mix the smeed with the coconut, melted ghee, the yogurt except of 2 tablespoons, and 1/4 cup of the syrup.  You should have semi-liquid and smooth batter.  Pour the mixture into the pan.  Gently tap the pan to settle the mixture and then spread evenly.  Spoon the yogurt on top of the batter and spread over the batter.-Lightly press a knife into the mixture and gently cut into 15 squares.  Place 1 almond in the center of each square.  Bake in the oven for 35  minutes or the top is slightly golden.-Remove the pan from the oven and cut through each square.  Place back in the oven and bake for another 10-15 minutes.-Remove from the oven and pour the cold syrup over the nammura and allow it to cool for couple hours before serving.