Halva

Recipe:

• 200 ml of oil (1 cup)
• 200 g of flour (13 cups)
• 200 g of sugar (11 tablespoons)
• 400 ml of water

Preparation:

Put oil in a saucepan, heat it, then add flour and mix constantly. Be sure to stir constantly because the halva burns very easily. I mixed for 20 minutes. In the beginning, I used the strongest temp. Then reduced to 5, out of a total of 9.
Mix until you get a beige color.
When the flour is almost mixed, put sugar and water to boil.
When the flour becomes colorless, remove the serpa from the heat, cover and slowly pour the agda through the small opening. Watch your hands because when the halva is poured, the mixture boils and may splatter. Leave the mixture covered for a few seconds, then add the rest of the agde and mix well so that there are no lumps.
Scoop out the halva onto a plate and decorate as desired