In a pan dry roast peanut on low flame and keep stirring so that peanuts gets roasted uniformly and do not burn.
Once the peanuts starts to separate it's skin, turn off the flame and cool completely and peel off the skin and keep aside.
In a pan, take both sugar and ghee (you can take only one sugar white sugar or brown sugar 1 cup).
Sauté it until the sugar is caramelised and ghee separates from sugar syrup.
Now add roasted peanuts and mix nicely until the thread are formed.
Now transfer into greased mould or flat and keep aside for 10 to 15 min.
Allow to cool for a minute, and when it's still warm cut into pieces.
serve peanut chikki once cooled completely or you can store.
