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Recipe Category / Sweets / Desserts
Greek halvah jelly – Halvas Farsalon
  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Vegan Diet

    Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

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.

  • Place a non-stick pan over heat and it get very hot.
  • In a bowl, whisk the water and granulated sugar, until incorporated.
  • Add the sunflower oil and corn starch. Whisk until the corn starch dissolves completely and add the salt.
  • To the pan, add some of the granulated sugar for the caramel and mix with a wooden spoon.
  • Add the remaining granulated sugar in batches. Mix until it melts and turns golden.
  • When the caramel is ready, remove from heat and transfer to mixture in bowl.
  • Mix and transfer whole mixture to pan over heat.
  • Mix for 5-10 minutes, until the caramel has dissolved completely.
  • When the halvah has thickened and taken on a jelly-like consistency, add the toasted almonds. Mix continuously and turn over so that it turns golden on both sides.
  • When the halvah jelly is ready, add to a 32x25 cm baking pan.
  • Spread it evenly in the pan, sprinkle with granulated sugar and burn with a kitchen torch to caramelize.
  • Allow to cool and serve.

To serve

  • Serve with fresh mint leaves.  
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Nutritional
Chart

Nutrition information per portion

602
Calories (kcal)
30 %

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.

19.0
Total Fat (g)
27 %

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.

1.9
Saturated Fat (g)
10 %

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.

104.0
Total Carbs (g)
40 %

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.

83.0
Sugars (g)
92 %

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.

3.9
Protein (g)
8 %

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.

2.4
Fibre (g)
10 %

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.

0.07
Sodium (g)
1 %

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.