Peanut chikki

Roast peanuts in a pan on medium flame for approximately 7-8 minutes.

Stir constantly to prevent burning. Let roasted peanuts cool for 3-4 minutes.

Remove it's skin while they are little warm. Break them into two parts with hand.

Heat ghee in a heavy bottomed pan over low flame.

Add jaggery and stir continuously on low to medium flame till jaggery dissolves.

Check consistency of dissolved jaggery by dropping a small drop of it in a bowl filled with water. If jaggery drop turns into a solid drop and sits at the bottom of the bowl, then it is cooked otherwise cook it for some more time and repeat the check.

Turn off flame and add peanut halves. Mix until all peanut halves are coated with dissolved jaggery. Pour mixture over greased surface or butterpaper.

Quickly roll the mixture flat using rolling pin. Make approximately 2 inch apart parallel cuts horizontally and vertically with knife while the mixture is hot.

When cooled, break it into pieces and store in airtight container and enjoy it whenever you like.