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Recipe Category / Sweets / Desserts
Halvah Jelly or Halvah Farsalon
Method

If you are more familiar with the semolina type halvah… this is not the one! This is a different type of Halvah. It may remind you more of a nougat, pudding or jelly-like appearance and texture. It is called Halvah Farsalon, named after the town Farsala, in Southern Thessaly in Greece.

  • Whisk all of the ingredients, apart from the almonds, sugar, caramel and extra sugar for sprinkling, in a bowl.
  • Prepare the caramel with the 1 cup of sugar. Add 1/5 of the cup of sugar in a large pot. Place pot over medium to low heat and allow the sugar to caramelize while stirring with a wooden spoon. When it turns golden, add another 1/5 of the sugar and continue cooking while stirring.
  • Continue in the same way with the remaining 3/5 of sugar, adding 1/5 at a time. When the final 1/5 of sugar has been added and caramelized, add the whisked ingredients to the pot. The caramel will cool and thicken immediately and you might feel like you’ve done something wrong.. but don’t because this is exactly how it should be.
  • Continue stirring with a wooden spoon over medium to low heat. Slowly the caramel will start to melt and combine with the rest of the mixture. You need to be careful when the mixture starts to release its oils. Do not let this worry you. Continue stirring and the oils will get soaked up into the mixture again.
  • So, continue stirring for about 10 minutes, until the mixture comes together, thickens and starts unstick on its own and pull back from the pot.
  • Remove from heat and start to mix with a hand whisk until all of the oils have been soaked back up. As the mixture cools, they will get soaked up easier.
  • When this is done, add the almonds and stir to distribute.
  • Spread the mixture in a 20x28 cm baking pan. Sprinkle with extra sugar.
  • Set oven to broiler and cook on the highest rack in the oven for 5-10 minutes, until the extra sugar caramelizes.
  • You can also do this with a kitchen torch.
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Nutritional
Chart

Nutrition information per portion

302
Calories (kcal)
15 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

9.3
Total Fat (g)
13 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

0.95
Saturated Fat (g)
5 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

52.0
Total Carbs (g)
20 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

42.0
Sugars (g)
46 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

1.9
Protein (g)
4 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.2
Fibre (g)
5 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.01
Sodium (g)
0 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.