In a medium saucepan, mix sugar and water. Place over low heat until the sugar melts in water. In the meantime, heat the vegetable oil in a large saute pan over medium heat. Mix in the flour. Keep stirring the mixture for about 15 to 20 minutes, until amply dark in color. Add the liquid saffron and rosewater to the sugar mixture. Take the saute pan off the heat, and gradually add in the syrup to blend into a smooth paste (I suggest you wear a glove for this step to protect yourself from the heat). While still warm, spread onto a plate and press down with the back of spoon, making a pattern with the spoon. Pinch the edges with your fingers.

Serves 4.