Put the flour into a large bowl and then add the oil.

Rub the oil into the flour using your fingers.

Press some flour between your palm- it should form a shape (& not crumble)

Start adding water little by little, until the dough just comes together to make a stiff dough. Cover the dough and let rest for 15 minutes.

After 15 minutes, divide the dough into 3 parts. Smooth and roll out one part around 1/4 inch thickness, and then cut it into square or whatever shape you like. Repeat with the remaining dough balls until all dough is finished.

Heat oil in a pan on medium heat and add khurma to it. Make sure oil is not hot. To test you can add a little piece of dough to the oil, it should come up gradually.
If it comes up immediately, it means your oil is too hot and you need to lower down the heat.

Fry the khurma on medium-low heat until it turns light golden in color. It will take around 7-8 minutes for it to be done. Remove from oil and drain on a paper towel.

Meanwhile, in another wok, add sugar, water and rose water (if using) and put the pan on high heat. Stir until the sugar melts, in around 2 minutes.
After the sugar melts, lower the heat to medium and let the sugar simmer for 2-3 more minutes. So in total we boil the sugar syrup only for around 5 minutes.

Then add the fried khurma and stir. With the heat on medium, stir for 2 more minutes as the syrup thickens, then switch off the heat.

The syrup will continue to thicken. Keep stirring. Remember the heat is off at this point.

The sugar crystallizes in around 7-8 minutes and starts coating the khurma. Stir every 2 minutes or so.

All the khurma pieces are well coated with the sugar after around 10-15 minutes of switching off the heat. Remember to stir every 2 minutes so that all pieces get coated with the sugar.

Store khurma in an airtight container once it has cooled down. It will last for few weeks!