On the Indian subcontinent, semolina (called suji or shuji) is used for such sweets as halwa and rava kesari. Such a preparation is also a popular dessert in Greece ("halvas") and Cyprus ("halvas"). In Greece, the dessert galaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey ("helva"), Bulgaria ("halva"), Iran ("halva"), India ("halva"), Bangladesh ("halua"), Palestine ("khalva"), and Arab countries, halawa is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. In Nepal, semolina is called suji and is used for preparing sweet dishes like haluwa (Nepali equivalent of Indian and Pakistani halwa) or puwa. In Myanmar (Burma), semolina (called shwegyi) is used in a popular dessert called sanwin makin. In Sri Lanka semolina is called "rulan" and used to make creamy porridge and a sweet confectionery called "rulan aluwa".