Dry roast 2 cup peanuts on low to medium flame until the skin of peanuts separate.
Now cool the peanuts completely, and start to separate the skin of peanuts by rubbing.
Transfer the roasted peanuts into a mixi and blend to a coarse powder. keep aside.
In a large kadai heat 1 tbsp ghee and add 1 cup jaggery.
Keep stirring on low flame, until the jaggery dissolves completely.
Boil for a minute.do not over boil the syrup.
Keep the flame on low and add coarsely powdered peanuts.
Add 2 tbsp roasted sesame and 1/2 tsp cardamom powder.
Mix well until the mixture is combined well.
Transfer the ladoo mixture into a bowl and cool slightly.
Start making ladoo when the mixture is still warm. as it hardens once cooled.
Now enjoy peanut ladoo for a month when stored in airtight container.
