Add food grade sodium carbonate. Here, if desired, you can extinguish or not. I remember when they put it out, I don't remember - they didn't put it out. In principle, nothing will change. I hash in a tablespoon of sour cream or 1/2 teaspoon of vinegar.
Mix semolina and add.
Pour into a mold and bake for 25-40 minutes at a temperature of 210 degrees. I still sprinkle sugar on top, quite a bit, literally 3 teaspoons, but it's not necessary, I like it that way.
Serve with sour cream, it tastes better, but you can do it without.