Heat the margarine in a saucepan very gently, and saute the
flour until golden brown in the margarine for 40 minutes over
low to moderate heat. When the flour turns light golden, put
the sugar and water in a seperate saucepan and make a syrup
by boiling gently. Add the syrup to the saucepan with flour
and simmer for 20 minutes, then take out small pieces of the
helva with a wooden spool, form into balls and place on a
serving plate. Serve warm.