Bring the water to a boil in a 4-quart saucepan.

Dissolve the sugar into the boiling water, stirring constantly.

When it has dissolved, turn off the heat, then add the saffron, cardamom and rose water. Stir and set aside.

In another 4-quart saucepan, toast the flour over high heat for no more than three to four minutes, stirring constantly with a wooden spoon to avoid burning. Watch carefully; as soon as the flour becomes light brown, reduce the heat to medium and add the oil. Cook for one minute, stirring constantly.

Add the syrup and mix rapidly. Almost immediately, a bright yellow dough will form.

To serve, flatten the dough into a shallow, round platter and garnish with slivered pistachios and/or almonds, or cut into shapes and garnish. Since this dough is very pliable, my children enjoy helping me shape halvah with cookie cutters in myriad shapes and sizes.