Roast the peanuts on low flame till the skin starts separating. Cool them and remove the skin by rubbing the peanuts in between the palms.
Take jaggery in a pan and add water and ghee and cook on low flame till jaggery melts.
Once it starts changing colour check it by dropping in water. Just when it starts breaking remove the pan from flame and mix in the peanuts.
Quickly spread the mixture on a greased platform and with a greased rolling pin roll the chikki as thin as you want.
This has to be done quickly as the cooled chikki won't spread. When it's still warm cut it into squares and let it cool completely.
Store the cooled chikki in an air-tight container and enjoy for a month.
Tip 1:: To prevent jaggery from burning add few tablespoons of water while melting and a tsp of ghee to the jaggery.
Tip 2:: While cooking jaggery when it starts changing colour, drop a small amount in a bowl of water. It forms a ball, pick that up and try to break it. If it's stretches it needs to be cooked more till the drop of jaggery comes out in water breaks and not get stretched.
