1. Make the Syrup: Mix the sugar and water in a small saucepan over high heat. Once it starts to boil, turn off the heat and set aside to let cool. Crystallization-preventing ingredients such as citric acid (also found in lemon juice) aren't necessary, but feel free to add a small amount for peace of mind if desired.

2. Sift the Flour: This is important to minimize the chances of clumping. Sift a few times for best results.

3. Make the Roux: Heat the sunflower oil in a large, wide pan on low heat. Gradually add sifted flour while vigorously mixing with a wooden spoon or heatproof spatula. It will become smooth within a minute. For best results, cook the roux on medium heat for 1.5 to 2 hours, stirring the corners and bottom at least once every few minutes so that halva doesn't burn. If you'd like to be done sooner (40-50 minutes instead of 2 hours), cook on high heat and mix continuously.

4. Combine the Syrup with Roux: Once the roux takes a peanut butter color, carefully pour the cooled syrup into the flour paste awayfrom your face. Mix for about a minute, turn off the heat, cover pot with lid or cloth napkin, and let cool.

5. Shape: In Turkey, the most traditional way to shape flour halva is by placing it onto a spoon and smoothing it out with another spoon. This creates perfect little bites. Others like to place all the halva onto one plate and decorating it by making indents. Personally, I like using baking tins or plastic molds to shape halva for an impressive effect. Feel free to simply spoon into bowls for simplicity if you'd like.

6. Serve: Dustwith cinnamon and sprinkle with crushed pistachios if using. Enjoy alongside Turkish coffee or tea, as well as a cup of water, for the most authentic flour halva experience.

7. Save: Refrigerate in an airtight container for up to four days and reheat in a microwave or on the stovetop before serving. You may also freeze flour halva for up to three months.