Sieve 1 cup of besan | kadalai maavu.
Roast it for 2-3 minutes, without getting it burnt.
Transfer this to a bowl.
Add 1/2 cup oil to this.
Mix well into a paste.
Now add the palm jaggery | karupatti in a saucepan.
Add 3/4 cup water.
Switch on the pan and let the palm jaggery melts.
Once done, filter the impurities.
Transfer this to the pan.
Let this boil in low flame till it reaches one string consistency.
When you touch the syrup with your thumb and index finger, you should able to get one string.
Now add in the besan oil paste to this.
Mix well nicely.
Start adding 1/2 cup ghee in intervals.
Once the mixture becomes thick idli batter consistency, and starts leaving the pan, switch off the flame.
Transfer the mixture to a ghee greased plate.
Spread evenly.
Let this rest for 15 minutes.
Either invert the plate or cut them into squares, in the plate itself.
Enjoy the karupatti mysore pak.