This is not the halva most people know.

Farsala halva is a rare traditional Greek dessert with a glossy, silky texture that sits somewhere between pudding and cake. It is gently chewy, delicately caramelized, and deeply aromatic.

In Greece, it is considered a specialty sweet, made with a unique technique that transforms simple pantry ingredients into something extraordinary.

Its magic comes from real caramel. Sugar is slowly melted and turned into golden caramel before being combined with a smooth cornstarch mixture.

As it cooks, the halva becomes elastic, shiny, and rich, with a beautiful depth of flavor you cannot get from ordinary methods.

This is one of those recipes that looks impressive, yet is made with humble ingredients and a bit of patience. The result is a dessert that surprises everyone who tastes it.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 liter water
800 g granulated sugar, plus 2 tablespoons extra for the top
100 g butter
240 g cornstarch
1 pinch salt
150 g almonds, toasted

Directions

In a large bowl, combine the water with 500 g of the sugar and whisk until fully dissolved. Add the butter, cornstarch, and salt, whisking until the mixture is completely smooth with no lumps.
Place a deep nonstick pan over medium heat and allow it to get hot.

Sprinkle in a little of the remaining sugar and stir with a wooden spoon until it melts and begins to caramelize.

Gradually add the rest of the sugar in batches, stirring continuously, until all the sugar has melted and turned a deep golden caramel.
Remove the pan from the heat and carefully pour in the cornstarch mixture all at once.

Return the pan to the heat and stir constantly. Within a few minutes, the caramel will dissolve back into the mixture and the halva will begin to thicken and turn glossy.
Cook for 5 to 10 minutes, stirring continuously, until the mixture becomes thick, elastic, and richly colored. Add the toasted almonds and keep stirring, gently shaking the pan as well, so the mixture cooks evenly.
While still hot, transfer the halva to a 32 × 25 cm baking pan and spread it evenly across the surface.
Sprinkle the top with the extra 2 tablespoons of sugar and caramelize it using a kitchen torch until a golden crust forms.
Allow to cool completely before slicing and serving.
This halva should be shiny, soft, and delicately chewy, with a thin caramelized top and the aroma of toasted almonds throughout.