The traditional preparation method is practiced only in the cooler months of the year, between September and May, because pasteli does not shape well in a warm setting.

The traditional pasteli process starts with the selection of large, ripe carobs – which are juicier – and their thorough wash with water. The carobs are then coarsely ground and placed in wicker baskets, which are hung over cauldrons. They are left hanging for about twenty-four hours, during which they are frequently sprinkled with water. As a result, the carob juice “sherepetti” slowly drains from the baskets into the cauldrons. The juice is then transferred into a bigger cauldron and is boiled over low heat for about 5-6 hours until it thickens into a honey-like substance, i.e. carob honey. The carob honey is then boiled for another 3 hours, constantly stirred until it turns into a thick dark brown mass, which is left on a slab to cool. Then, the pasteli mass is hung from a pole and is “worked” by hand. It is pulled, stretched and wrapped repeatedly, until it acquires a golden colour. It is then cut into individual sized portions with a chisel.