Dissolve the ghee and gently stir in the oil. Begin the prepping while the pan is still on low flame.
Combine a tbsp of hot ghee with flour. Set aside after thoroughly mixing.
In the meantime, make the karupatti syrup by simmering the karupatti and water together as it attains a thread continuity.
At this point, add the flour and keep stirring to thwart lumps. Drizzle the flour in tiny portions instead of simultaneously. Check that the flour and syrup are very well merged.
Sprinkle in the hot ghee progressively, whisking constantly. After several minutes, the ghee has been totally absorbed. During this point, keep the flame minimal to medium. Stop adding ghee once it has been swallowed up.
Stop adding ghee and keep stirring once the ghee has been swallowed up.
The mixture has become fluffy after a few mins and the ghee is excluded. Detach from the stove and put in a buttered tin. Touch it bottom equitably to make sure even allocation.
While it's still warm, reduce it into pieces. Leave to cool once realigning into a plate.
The Karupatti Mysore Pak is complete.
Always powder the palm sugar once assessing it to make sure of a precise quantity. Since some lumps and stones yield fewer amounts, invariably granules and use it.
Before beginning, sifter the gram flour.
Sugar syrup should have a solitary string continuity; or else, burfi would then consequence.
For a highly permeable texture, use an oil-and-ghee mixture that is modestly warm but just not hot.
Transfer the mixture into the greased tray as shortly as the ghee begins separate from the Mysore Pak.