Heat a thick bottomed pan. Keep the flame to low or medium and add the raw peanuts.

Stirring at intervals begin to roast the peanuts

Keep on roasting till the peanuts become crunchy. The peanuts should not have even a bit of rawness in them. They should be roasted very well. 

Just cool and taste a few peanuts. You should not feel even a bit of hardness or rawness while eating them. If yes then continue to roast for some more minutes. You can even roast the peanuts in an oven.

Once the peanuts are roasted well, keep the pan down and let the peanuts cool at room temperature.

When the peanuts come at room temperature, rub the peanuts between your palms, so that their skin peels off. Do this with all the peanuts. This part of peeling peanuts takes some time.

Now add the peanuts in a grinder jar.
Add jaggery powder or grated jaggery.

Run the mixie or grinder for a few seconds and then stop. Check the texture of the ground peanuts. Continue again for few seconds and stop. Grind till you get a coarse consistency in the peanuts.

Don't grind at one stretch or grind too much as then much oil will be released from the peanuts and you will get peanut butter.

Take the ladoo mixture in a plate or tray.

shaping peanut ladoos

Now take a small portion of the ladoo mixture in your palms and begin to shape it into peanut ladoos.

Make ladoos with the rest of the mixture.

This recipe yields 10 to 12 ladoos. The recipe can be easily doubled or tripled. Store the peanuts ladoos in an air tight jar.