Greek Halvah Jelly – Halvas Farsalon

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Recipe Category / Sweets / Desserts Greek halvah jelly – Halvas Farsalon 15' 10' 8-10 2 Ηands on Cook Time Portion(s) Difficulty Ingredients 1 liter water 500 g granulated sugar 100 g seed oil 240 g corn starch 1 pinch salt 300 g granulated sugar, for the caramel 2 tablespoon(s) granulated sugar, for sprinkling 150 g almonds, toasted To serve mint leaves Διατροφικός πίνακας Nutrition information per portion Method 602 1.9 104.0 Calories 19.0 Saturated Total Carbs (kcal) Total Fat (g) Fat (g) (g) 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 30 % 27 % 10 % 40 % 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. 83.0 3.9 2.4 0.07 In a bowl, whisk the water and granulated sugar, until incorporated. Sugars (g) Protein (g) Fibre (g) Sodium (g) Add the sunflower oil and corn starch. Whisk until the corn starch dissolves completely and add the salt. 92 % 8 % 10 % 1 % 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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