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DESSERT ideas, traditional Persian halva recipe | WORLDS BEST HALVA

1 measure of white pastry flour (or baked flour) (if you do not use white flour, there is no problem)
Chickpea flour 1 cup
1/2 cup rice flour
Total butter and solid oil and liquid oil 1 cup
1.5 cups sugar
1.5 cups of water
Rose 1/3 measure
Brewed saffron 2 to 3 tbsp
Ground cardamom 1 tbsp

Measures You can use any type of measure, just measure them all with the same size.
I made the syrup first. I poured water and sugar on one side and put it on the heat until the sugar dissolved. I added saffron, rose and cardamom, then turned off the flame two or three times.
First, I poured white flour (wheat flour) into a bowl and roasted it. When it changed color a little, I added chickpea flour to it and roasted it again. Finally, I poured rice flour on it and roasted all three together. Rice flour eats the least. I fried the rice flour for about ten minutes. Roasting each of them is up to you and your interest in what color you like the halva.
Then I gradually added my butter and oil. I use three types of butter and solid and liquid oils.
Then a little on the heat that remained, I poured the syrup with a gentle flame, or remove your dish from the heat and pour the syrup and then put it on the heat, I stirred until the halva is firm and closed like a ball in a container.