Three-flour halva with rose water and saffron

Ingredients

• 4 measures of wheat flour (flour for Sangak bread)
• 1 measurement of a mixture of white flour, chickpea flour, and fine rice flour
• 2 glasses of oil
• 1 tablespoon of butter
• 5 sugar measurements
• 4 glasses of water
• 1 glass of rose water
• cardamom and saffron, to your liking
• vanilla (optional)

Prepare the syrup: combine the water and sugar on the stove with the saffron and cardamom. As soon as the mixture begins to simmer, turn off the heat and add the rose water.

Sift the flour. In a large, heavy-bottomed saucepan, toast the whole-wheat flour over low heat, stirring constantly, then add the flour mixture. Continue stirring until the entire mixture turns from white to a light brown color. Add the vanilla extract if using.

Pour the in the oil and continue to stir: the flour forms a dough that thickens, similar to a rice pudding. Add the walnut butter and stir for a moment until it browns.

Remove the saucepan from the heat, pour the syrup over the toasted flour, and stir vigorously until it is absorbed.

Place on low heat and stir until the halva thickens and pulls away from the sides of the pan. Rotate the pan to allow it to move around and become smooth and glossy.

Spread it out in a dish, decorate it with a spoon, and let it cool.