In a pan/wok add sugar and tsp of ghee, keep the flame low to medium and stir continuously.cook until sugar dissolved completely.

Now grease a plain surface area or a back of the plate with ghee nicely.also grease a rolling pin too.

When it gets frigid, gently separate out the chikki with the help of knife or spatula.

Channa - peanut -coconut lai is ready to serve. store it in a air tight container.