Mysore Paak
bars, candies, indian
3 cup besan ( channa dal flour )
3 cup sugar
6 cup ghee ( i think you could use
1 crisco too )
Roast the besan in 1.5 cups ghee until it turns brownish and fragrant. Make syrup with 1.5 cups water and 3 cups sugar. When the syrup is of 1 string consistency pour it in the roasted flour and stir well.
Slowly pour the reamining 4.5 cups of hot ghee in the mixture, stirring constantly over a medium flame. When all the ghee is added, the mixture is reddish and bubbly and the ghee starts oozing out of the mixture, pour it into a deep, large flat tray. spread it evenly , about 1 or 1.25 inch thick. Tilt the tray slightly so that all the ghee can drain out.
Cut into cubes when moderately cool.
Courtesy: Medha Pai
Yield: 1 servings