In a saucepan, bring the milk, 350 ml (approximately 1 1/2 cups) of water, the sugar, cinnamon, cloves and lemon zest to a boil and simmer 5 minutes. Remove the cinnamon sticks and cloves, cover the pot and remove from the heat.
In another pot, heat the butter, stir in the semolina and cook, stirring until golden brown. Add the almonds and cook, stirring until the mixture is light brown.
Immediately add the milk and stir until almost all the liquid has evaporated. Remove from the heat, cover the pot with a towel and let stand 15 minutes. Spoon the mixture into tartlet molds or a pudding mold and let cool. Invert onto a plate and unmold. Sprinkle with sugar and cinnamon and serve, if desired, with strawberry sauce.