Combine the flour and shortening in a pan over medium heat. Stir continuously until the flour no longer smells raw but do not let it brown.

Add the pumpkin purée, cardamom, cinnamon, and brewed saffron. Mix well until everything is evenly combined.

Add the molasses and continue stirring until the halva comes together and pulls away from the sides of the pan.

Hold the pan by the handles and gently shake it from side to side to help the halva come together and develop a smooth, even texture.