Are you craving for a Greek ‘gliko’ (dessert)? Louis Hotels know how much you love your sweets! Today we are sharing the traditional Halvas Farsalon recipe with all of you! Bring a taste of Louis Hotels into your kitchen!
- an 11-inch round metal pan (2 inched deep)
- 3 cups of sugar
- 2 cups of corn starch
- 1 tsp vanilla extract
- 2/3 cup melted clarified butter (unsalted)
- 1/2 cup blanched almonds, halved and lightly toasted or pistachios
- ground cinnamon for finishing
For the caramel crust
- 1/2 cup sugar
- 1/8 tsp cream of tartar
- 2-3 tbs water
Mix 2 cups of sugar with the corn starch and vanilla and pour in 5 cups of water and mix until blended.
Add remaining 1 cup sugar into heavy-bottomed pot and stir continuously until a dark gold/copper colour is attained. Remove from the heat and pour the corn starch, sugar, water slurry into the pan.
Return to stovetop and stir the mixture over medium heat until it is thick and comes away from the sides of the pan.
Add the almonds, some of the butter and stir. Then add the rest of the butter, while stirring, until it absorbed again. Empty the Halvas into the pan and level the top with a wooden spoon. Allow to cool completely.
Once the Halvas has cooled, place a small pot on your stovetop with the sugar, cream of tartar and water and melt the sugar over medium heat. Watch the sugar turn into caramel and as soon as you’ve achieved a deep copper colour, pour it all over your cooled Halvas and quickly tilt it around to distribute the caramel over the entire top evenly. Allow to cool and serve at room temperature or chilled.
Give it a try & share your halavas with us!