# Put the grape molasses and cold water into a pot which is not aluminium, and mix well.
# Put 5 tbsp from the mixture aside. Place the pot over medium heat.
# When the mixture of grape molasses and water starts to boil, add the flour
little by little. In the meantime stir the mixture consistently with mashing it.
# When the mixture gets smooth, add the 5 tbsp mixture which you put aside before over the halva and mix.
# Pour the halva into a flat plate or a small tray, flatten its upper side.
# Cut into pieces however you want, pour red-hot butter all over.
# Sprinkle castor sugar
all over the halva, which was rested in the room temperature for 2 hours, just before serving.