Firstly roast the peanuts. Let it cool. Then remove the skin by rubbing them. Take a plate and apply ghee on it or put butter paper.

Heat jaggery in a non stick pan on low flame. Keep on stirring. Take a bowl of water, put one drop of jaggery and check. Cook jaggery till it becomes a hard crunchy ball. Add ghee and mix properly. Switch off the gas. Immediately add peanuts and mix it fast and well.

Pour this mixture on the butter paper, cover it with anoter butter paper and roll into a thin chikki. Make cut marks and let it cool down.