Ingredients

• 1 cup of corn oil
• 2 cups of corn flour, also called niseste (νισεστε) in Greek
• 3 cups sugar
• 4 cups of water
• 8 spoons of sugar for caramel
• Roasted almonds, cut in half for dredging

Instructions

• Mix first four listed ingredients and make a unified pulp.
• Melt the sugar in a saucepan and brown it until it becomes liquified.
• Pour the pulp into the saucepan and mix well to unify. Stir until the mixture becomes  solid and liquid evaporates.
• Empty the mixture into an oiled baking pan, dredge roasted almonds on top and grill for 10 minutes until the halvah becomes crusty on top.