In a pan dry roast the peanuts on low flame for 7 to 10 minutes. Transfer it to a plate and let it cool down completely. Then remove the outer layer by rubbing them gently by your palm. And keep aside

In a pan take jaggery with 1 ot 2 tablespoons of water and cook on medium flame till jaggery melts completely, this time add tbsp ghee in jaggery which give your chikki a shiny look.

Now reduce heat to low and cook till crackling consistency. To check take cold water in a bowl drop few drops of jaggery, let check if jaggery is sticky than it is not ready, cook it for 2 minutes more then check again. If jaggery becomes hard and break easily than it is ready for chikki.

Add roasted peanuts into the jaggery and mix well, immediately transfer the mixture to a greased board or plate and spread them with the help of a spatula.

Flatten this chikki with a greased rolling pin to your desired thickness. You can directly roll the chikki or cover it with a sheet then roll it.

Now cut chikki in small pieces with knife and let it cool down completely, which takes 10 to 20 minutes maximum. Once it completely cool break chikki into small pieces and enjoy.