HKC 8.14: MYSORE PAK

Sift chick-pea flour. Make sugar water with sugar and water, and boil about five minutes until sticky. Melt 1/2 cup of butter and add chick-pea flour, fry on medium flame and stir constantly. After 10 minutes, add the sugar water and keep stirring. Put remainder of butter into a small pot and bring to a simmer. Pour dribbles of butter into the chick-pea flour and continue stirring. Fry 10 minutes more and then pour onto a flat greased pan to harden. It hardens quickly, so cut into nice diamond shapes as soon as it is a little cool.