Halvas Farsalon (Greek Caramel Cornstarch Halva)

Halvas Farsalon is a traditional sweet from Farsala, a small town in the Thessaly region of Central Greece, famous throughout the country for this distinctive caramel halva. It is often sold at local panigyria (village festivals), displayed in large trays and cut into generous pieces.

Naturally dairy-free when made with oil, it is also a beloved dessert during nistia (Greek fasting periods), which makes it both simple and meaningful. For me, this recipe is personal — Farsala is my mother’s birthplace, and this halva carries the taste of family roots and local tradition. Made with cornstarch (νισεστές) instead of semolina (see Greek Semolina Pudding -Halvas), it has a glossy, slightly elastic texture and a thin caramelized crust.

Ingredients

• 250 g cornstarch
• 300 g sugar (divided)
• 720 ml water (room temperature)
• 240 ml sunflower oil or 225 g butter
• 60–80 g blanched almonds, roughly chopped
• 2–3 tbsp brown sugar (for the crust)

Instructions

1. In a bowl, whisk the cornstarch with 200 g of the sugar and all the water until completely smooth.
2. In a heavy saucepan, melt the remaining 100 g sugar over medium heat until it becomes a deep amber caramel (do not stir, just swirl the pan).
3. Carefully pour in the cornstarch mixture while stirring constantly. Cook over medium heat, stirring continuously, until thick, glossy, and smooth (about 10–15 minutes).
4. Stir in the oil (or melted butter) and the chopped almonds until fully combined.
5. Transfer to a 18 x 18 cm (or similar small square) baking dish or 22-24 cm round dish, smoothing the surface evenly.
6. Sprinkle with brown sugar and place under a hot grill (broiler) for a few minutes until a thin caramelized crust forms. Watch closely.
7. Let cool completely before cutting.

---

Serving, Storing & Variations

Serve at room temperature to enjoy its glossy texture and delicate crust. Store covered at room temperature for up to 3 days or refrigerate for up to 1 week; bring back to room temperature before serving. It freezes well for up to 2 months. Use butter for a richer flavor or oil for a lighter dairy-free version; walnuts may replace almonds for a deeper, rustic taste.